Carlos Redher

By Andresa A. Berretta, Caroline Arruda, Felipe Galeti Miguel, Nathalia Baptista, Andresa Piacezzi Nascimento, Franciane Marquele- Oliveira, Juliana Issa Hori, Hernane da Silva Barud, Bianca Damaso, César Ramos, Raul Ferreira and Jairo Kenupp Bastos

Propolis is a product obtained from resins and exudates of different plants from different regions in order to protect the comb, with peculiar organoleptic, chemicals and biological properties. Considering this, this chapter presents the types of Brazilian propolis as the types available nowadays, their chemical compositions, as well as, some of their important biological properties enabling employing them as important health food, such as antimicrobial, antioxidant, and immunomodulation action. Various “in vivo” and clinical trial studies, conducted in different regions, on the safety and dosage of propolis, technologies used to obtain propolis extract, and several innovative presentations of this promising bee product are also presented in this chapter. Finally, this chapter aims to present the regulatory affairs, potential market for propolis around the world, and perspectives for a near future.

Part of the book: Superfood and Functional Food

By Franciane Marquele-Oliveira, Daniel Blascke Carrão, Rebeca Oliveira de Souza, Nathalia Ursoli Baptista, Andresa Piacezzi Nascimento, Elina Cássia Torres, Gabriela de Padua Moreno, Andrei Felipe Moreira Buszinski, Felipe Galeti Miguel, Gustavo Luis Cuba, Thaila Fernanda dos Reis, Joelma Lambertucci, Carlos Redher and Andresa A. Berretta

Brazilian honey possesses large floral sources with various colors and flavors due to botanical and geographical differences and the large extension of the country. The absence of antibiotics and pesticides contamination positively differentiates Brazilian honey in the international market. Thus, the present chapter presents an overview of regulatory aspects for identity and quality evaluation of honey produced and commercialized in Brazil and international markets, as well as, it compares the production and consumption of honey with other countries. In addition, the chapter presents physicochemical and microbiological analysis commonly used in honey, as fundamentals of the technics and literature results with different kinds of honey obtained in Brazil. Physicochemical quality control and microbiological analysis of honey samples is of fundamental importance for assessing their quality, possible adulteration and storage conditions. In the literature, several methodologies exist to be used in the performance of honey quality control and each one complements the results in order to have an idea about the quality of the product, the absence of adulteration, deterioration, and environmental pollution and geographical area. Finally, we will present the market scenario nowadays with future perspectives and some recognition obtained for Brazilian bee products in international events.

Part of the book: Honey Analysis