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Bee Products Consumption and Human Health
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Bee Products Consumption and Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 25 September 2025 | Viewed by 3357

Special Issue Editor

Dr. Wenchao Yang

E-Mail Website
Guest Editor
College of Bee Science and Biomedicine, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Interests: processing and bioactivity of bee products

Special Issue Information

Dear Colleagues,

Bee products are collected from bee hives, and they include honey, bee pollen, bee bread, bee brood, propolis, beeswax, royal jelly, and derivatives. They have long been consumed by humans as food, functional food, and medications. The beneficial effects, advanced technologies, and optimized formulas of bee products for human health are becoming a new research hotspot in food research. This Special Issue will discuss the bioactivity, safety, and benefits of bee products, covering the following topics:

  1. Chemical nutritional composition of bee products;
  2. Use of good prevention and control technologies for bee diseases and pests to produce high-quality bee products;
  3. Advanced analytical methods to determine the foreign elements or pollutants;
  4. In vitro and in vivo biological properties of bee products;
  5. Potential mechanisms of the biological properties of bee products;
  6. Clinical trials of bee products and their benefits for humanity;
  7. New formulations to increase bioactivity using nanotechnologies;
  8. The use of bee products as foods or food ingredients.

All research and review articles on the above-mentioned topics are welcome for possible publication.

Dr. Wenchao Yang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bee products
  • nutritional composition
  • analytical methods
  • biological property
  • human health
  • clinical trials
  • food ingredient

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

25 pages, 7132 KiB  
Article
Effect of Elaeagnus angustifolia Honey in the Protection Against Ethanol-Induced Chronic Gastric Injury via Counteracting Oxidative Stress, Interfering with Inflammation and Regulating Gut Microbiota in Mice
by Min Zhu, Jiayan Yang, Haoan Zhao, Yu Qiu, Lin Yuan, Jingyang Hong and Wei Cao
Foods 2025, 14(9), 1600; https://doi.org/10.3390/foods14091600 - 1 May 2025
Viewed by 746
Abstract
Chronic alcohol consumption is a major contributor to gastric injury, yet current therapeutic strategies predominantly rely on chemical agents with limited efficacy and potential side effects. Natural products, with their multi-target biocompatibility and safety advantages, offer promising alternatives for gastric protection. We examined [...] Read more.
Chronic alcohol consumption is a major contributor to gastric injury, yet current therapeutic strategies predominantly rely on chemical agents with limited efficacy and potential side effects. Natural products, with their multi-target biocompatibility and safety advantages, offer promising alternatives for gastric protection. We examined the phenolic compounds of Elaeagnus angustifolia honey (EAH) and investigated its prophylactic potential against ethanol-induced chronic gastric injury in mice. HPLC-DAD-Q-TOF-MS analysis showed that 21 phenolic compounds were tentatively and qualitatively identified in EAH, as well as 14 phenolic compounds. Moreover, gastric ulcer indices, histopathological morphology, oxidative stress markers (MDA, GSH, SOD), inflammatory mediators (NO, PGE2), and cytokine gene expression (TNF-α, IL-6, IL-1β, iNOS) were evaluated via enzyme-linked immunosorbent assay (ELISA) and quantitative real-time PCR. Western blot was employed to assess COX-2 protein expression, while 16S rRNA sequencing analyzed gut microbiota composition. The results demonstrated that EAH could play a role in gastric injury caused by long-term alcoholism by protecting gastric tissue structure, interfering with oxidative stress and inflammatory response, and remodeling the intestinal microbial community. Full article
(This article belongs to the Special Issue Bee Products Consumption and Human Health)
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14 pages, 3851 KiB  
Article
Network Pharmacology and Experimental Validation Reveal Therapeutic Potential of Propolis in UV-Induced Allergic Dermatitis
by Liyuan Cheng, Jie Wang, Yicong Wang, Jingjing Li and Wenchao Yang
Foods 2025, 14(6), 996; https://doi.org/10.3390/foods14060996 - 14 Mar 2025
Viewed by 1139
Abstract
Propolis demonstrates diverse pharmacological properties encompassing antimicrobial, anti-inflammatory, antioxidant, immunomodulatory, and wound-healing activities. This study investigated the therapeutic mechanism of propolis against ultraviolet (UV)-induced allergic dermatitis through an integrated approach combining network pharmacology with in vitro experimental validation. The targets of propolis components [...] Read more.
Propolis demonstrates diverse pharmacological properties encompassing antimicrobial, anti-inflammatory, antioxidant, immunomodulatory, and wound-healing activities. This study investigated the therapeutic mechanism of propolis against ultraviolet (UV)-induced allergic dermatitis through an integrated approach combining network pharmacology with in vitro experimental validation. The targets of propolis components were conducted through the PubChem, the EMBL-EBI, and SEA Search Server databases, and the disease-associated targets for atopic dermatitis and related allergic conditions were extracted from GeneCards. The overlapping targets between propolis components and UV-induced dermatitis were screened. The Gene Ontology (GO) Enrichment analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis were performed. The key targets were further validated through ELISA experiments using HSF cells. The results show that there were 28 overlapping targets between propolis and UV-induced allergic dermatitis. The GO enrichment results show that there were 1246 terms of biological functions, 52 terms of cellular components, and 98 terms of molecular functions. KEGG pathway enrichment obtained 110 signaling pathways. The protein–protein interaction (PPI) network showed that TNF, NFKB1, MMP-9, and IL-2 were hub proteins. The ELISA experiment confirmed that propolis reduced the levels of MMP-9 and IL-2 in UBV-induced allergic dermatitis of HSF cells in a dose-dependent manner. These findings provide mechanistic evidence supporting propolis as a promising functional food, dietary supplements, or medicinal agent for UV-induced allergic skin disorders. Full article
(This article belongs to the Special Issue Bee Products Consumption and Human Health)
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17 pages, 1934 KiB  
Article
Evaluation of Litchi Honey Quality in Southern China
by Cuiping Zhang, Shujing Zhou, Chenxinzi Wu, Xinjian Xu and Xiangjie Zhu
Foods 2025, 14(3), 510; https://doi.org/10.3390/foods14030510 - 5 Feb 2025
Viewed by 932
Abstract
Honey is a sweet substance laboriously collected and crafted from nectar by bees, and since ancient times, it has been deeply cherished by humans for its unique flavor and nutritional value. Litchi honey stands out among various types of honey with its unique [...] Read more.
Honey is a sweet substance laboriously collected and crafted from nectar by bees, and since ancient times, it has been deeply cherished by humans for its unique flavor and nutritional value. Litchi honey stands out among various types of honey with its unique flavor and sweet taste, and it is particularly favored by consumers. In accordance with the testing methodologies specified in relevant Chinese national standards, we conducted an exhaustive analysis of the physicochemical properties of six litchi honey samples in Southern China. The results showed that the moisture content fell within a range of 17.18% to 22.7%, while the electrical conductivity remained below 0.28 mS/cm, and amylase activity surpassed 7.7 mL/(g·h). The fructose content varied from 36.5% to 39.6%, with glucose content ranging between 30.57% and 37.63%. The combined total of these two monosaccharides was found to be within the spectrum of 69.63% to 77.23%, and sucrose content was recorded between 0.59% and 1.15%. The F/G was between 1.05 and 1.28, the proportion of fructose in reducing sugars ranged from 51.28% to 56.22%, and the maltose content was between 1.09% and 1.51%. The HMF content was measured between 1.04 and 3.49 mg/kg. Moreover, the presence of C-4 plant sugars was absent in all tested honey samples. These results definitively demonstrate that the physicochemical attributes of all litchi honey samples align with the standards set forth by Chinese national regulations and international authorities such as CODEX. During our in-depth examination of volatile constituents, we identified 26 common compounds, with trans-linalool oxide, linalool, lilac aldehyde B, lilac aldehyde D, α-terpineol, and cedrol emerging as pivotal in crafting the unique flavor and aroma profile of litchi honey. Additionally, the detection of methyl cyclosiloxane in litchi honey has garnered our attention, necessitating a comprehensive investigation into the honey production process. In conclusion, this study not only establishes a robust scientific basis for the quality assurance and product development of litchi honey but also provides valuable reference information for consumers in their selection of honey products. Full article
(This article belongs to the Special Issue Bee Products Consumption and Human Health)
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