Antioxidant and Antimicrobial Activity of Honey Bee Products—3rd Edition

Dear Colleagues,

Given the enthusiastic response we received from the previous Special Issue, "Antioxidant and Antimicrobial Activity of Honey Bee Products", we decided to revisit this topic.

Honey bees produce a variety of products that humans have used for centuries for different purposes. These products include royal jelly, venom, beeswax, processed honey, propolis, and pollen. The beneficial effects of these bee products have been widely recognized and utilized due to their antimicrobial, anti-inflammatory, antitumor, and antioxidant properties. The main focus of this Special Issue is to unravel old findings, present novel discoveries, and align these with current global needs, not only as remedies but also as agents with the potential to promote health and reduce the risk of developing many diseases. Specifically, oxidative stress underlies many “modern” diseases, and honey bee products may serve as a means of support due to their antioxidant capacity. In studies of complex mixtures of natural products, the characterization of chemicals using analytical methodologies, such as HPLC, MS, LC–MS, HPLC–MS, and NMR, should be included. Antioxidant properties play a significant role in the antibacterial effectiveness of honey bee products. In this Special Issue, we aim to explore various interconnected features of these products. Additionally, we will discuss the bioaccessibility and bioavailability of these complex substances, which differ in composition. Lastly, we will emphasize the importance of standardizing their quality parameters.

Prof. Dr. Ivana Tlak Gajger
Dr. Josipa Vlainić
Guest Editors

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