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Biological Activity and Chemical Composition of Honeybee Products

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 30 June 2026 | Viewed by 5333

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Dr. Maria Cristina Marcucci

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Guest Editor

Department of Biosciences and Oral Diagnosis, ICT-Unesp, Sao Jose dos Campos 12245-000, Brazil
Interests: bee products; quality control; antioxidant activity
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Dr. Alexandra Christine Helena F. Sawaya

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Guest Editor

LabMetaMass, Faculty of Pharmaceutical Science, State University of Campinas, Campinas 13083-871, SP, Brazil
Interests: mass spectrometry; chromatography; natural products; metabolomics
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Dear Colleagues,

Recently, scientific research on bee products has been growing considerably. In fact, bees are excellent pollinators, and their products, especially propolis and honey, demonstrate great biological activity. Their chemical composition is quite diverse depending on the place of collection, indicating that their components may have great potential in the development of new drugs, and bee products themselves can be excellent apitherapeutics. Products originating from native bees are gradually being recognized, which, in many parts of the world, have chemical compositions and biological activities that are not known, and could become great allies in the treatment and cure of diseases. Therefore, studies reporting the bioactivity of bee products with known geographic origin, bee species, and chemical profile are welcome. Importantly, the functional properties of known and novel bioactive molecules are welcome. Papers describing only popular uses will not be accepted.

Dr. Maria Cristina Marcucci
Dr. Alexandra Christine Helena F. Sawaya
Guest Editors

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Keywords

chemical composition
biological activity
products from native bees
regulation
quality control

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Published Papers (5 papers)

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Research

21 pages, 1472 KB

Open AccessArticle

Seasonal Variation of a New Brazilian Greenish-Brown Propolis Type: Chemical Composition and Antioxidant, Antimicrobial, and Antileishmanial Activities

by Emanoel Guilhermino da Silva, Jr., Arthur Luy T. Ferreira Borges, João Victor L. de Oliveria, Rodrigo J. Nunes Calumby, Salvana P. Manso Costa, Pierre Barnabé Escodro, Isabel Cristina Celerino de Moraes Porto, Ana Paula do Nascimento Prata Lins, Maria Aline B. Fidelis de Moura, Camila B. Dornelas, Johnnatan Duarte de Freitas, Regianne U. Kamiya, Lara Mendes Almeida, Louisianny Guerra da Rocha, Edmilson Rodrigues da Rocha Junior, Marília O. F. Goulart and Ticiano Gomes do Nascimento

Molecules 2026, 31(9), 1447; https://doi.org/10.3390/molecules31091447 - 27 Apr 2026

Viewed by 345

Abstract

Propolis is a natural product of honey bees whose chemical composition is influenced by different plant species and environmental factors, resulting in diverse biological activities. A new propolis type, the greenish-brown propolis (GBPUP), was identified in the northeast of Brazil. This study aimed to evaluate the influence of seasonal variation in the chemical composition of GBPUP extracts over a 12-month period. LC–ESI–Orbitrap–FTMS and UFLC–DAD–UV–Vis revealed a chemical composition with some differences to that of Brazilian green propolis, with pinocembrin as the major compound, followed by galangin, pinostrobin, chrysin, artepillin C, and pinobanksin. The extracts exhibited high levels of total phenolic, flavonoid, and flavanone contents and moderate to high antioxidant activity. Circos plot analysis showed that specific metabolites were responsible for the high activity against S. aureus (artepillin C, kaempferol, and ferulic acid) and C. albicans (galangin, pinobanksin, chrysin, and pinocembrin) and for moderate antibacterial activity against E. faecalis (rutin) and E. coli (luteolin, rutin, quercetin, and caffeic acid). ANOVA simultaneous component analysis (ASCA) showed a strong correlation between the metabolites (p-coumaric acid, artepillin C, luteolin) and leishmanicidal activity. Thus, seasonal evaluation allowed the identification of bioactive molecules, the months with greater bioactivity of the GBPUP extracts representing the first comprehensive study of the seasonality of this new and promising propolis variety. Full article

(This article belongs to the Special Issue Biological Activity and Chemical Composition of Honeybee Products)

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21 pages, 1806 KB

Open AccessArticle

Polyphenolic and Mineral Composition of Functional Foods Based on Rape Honey and Dried Fruits

by Elisabeta-Irina Geană, Claudia Sandru, Cornelia Carmen Abalaru, Mihaiela Cornea-Cipcigan and Rodica Margaoan

Molecules 2026, 31(5), 802; https://doi.org/10.3390/molecules31050802 - 27 Feb 2026

Cited by 1 | Viewed by 551

Abstract

Honey’s medicinal properties are largely attributed to its antioxidant activity, mainly derived from flavonoids, phenolic acids, and their derivatives. Fruit berries, such as goji berries, sea buckthorn, and black currant, are particularly rich in vitamins, phenolic compounds, and minerals, providing high nutritional and pharmacological value. Enrichment of rapeseed honey with dried fruits significantly increased total phenolic content, with the highest value observed in honey containing goji berries (111.221 ± 20.551 mg GAE/100 g), followed by black currant (96.477 ± 31.053 mg GAE/100 g) and sea buckthorn (90.724 ± 19.72 mg GAE/100 g), compared to control honey (49.681 ± 14.44 mg GAE/100 g). Antioxidant activity, assessed by multiple assays, was markedly enhanced in functional foods based on rape honey and dried fruits, particularly those with black currant, followed by goji berries and sea buckthorn. Romanian rapeseed honey contained phenolic acids such as gallic, chlorogenic, 4-hydroxybenzoic, and 3,4-dihydroxybenzoic acids, and flavonoids including quercetin and naringin. Functional food based on rape honey and goji berries (GBH) showed the highest levels of chlorogenic and gallic acids, epicatechin, and rutin, while functional food based on rape honey and sea buckthorn (SBH) was rich in naringin and resveratrol. Functional food based on rape honey and black currant (BCH) exhibited elevated gallic acid and rutin. Potassium and magnesium were the predominant minerals in all samples. Overall, berry enrichment enhances the nutritional and antioxidant profile of honey, supporting immune function and general health. Full article

(This article belongs to the Special Issue Biological Activity and Chemical Composition of Honeybee Products)

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17 pages, 720 KB

Open AccessArticle

Phenolic Composition and Antioxidant Properties of Bee Bread Collected in Three Consecutive Beekeeping Seasons in Poland

by Teresa Szczęsna, Katarzyna Jaśkiewicz, Natalia Skubij and Jacek Jachuła

Molecules 2026, 31(2), 304; https://doi.org/10.3390/molecules31020304 - 15 Jan 2026

Viewed by 808

Abstract

Bee bread contains numerous bioactive compounds, including phenolic compounds, which have been associated with antioxidant properties. In this study, we determined the phenolic composition of Polish bee bread collected over three consecutive years using HPLC-DAD. We also measured total phenolic content (TPC) and antioxidant activity, expressed as DPPH radical scavenging activity. The highest concentrations were observed for p-coumaric, trans-ferulic, and caffeic acids, as well as for two flavonoids—rutin and hesperidin. The contents of individual phenolic compounds varied across the years of sample collection, with the exception of p-coumaric and vanillic acids. Despite year-to-year differences in TPC, no significant correlation with antioxidant activity (>90% in all samples) was observed, indicating a substantial contribution of non-phenolic compounds to antioxidant capacity. Principal Component Analysis revealed that almost all samples clustered into three groups according to their year of collection. We conclude that the year-to-year variation in phenolic compound content in bee bread is likely attributable to differences in available pollen sources. Our findings expand the current knowledge of the nutritional value of bee bread produced in Poland and strengthen the premises for its use as a functional food. Full article

(This article belongs to the Special Issue Biological Activity and Chemical Composition of Honeybee Products)

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18 pages, 1179 KB

Open AccessArticle

Qualitative and Quantitative Characteristics of Organic Acids in Monofloral and Honeydew Honeys from Poland: Is There a Varietal Pattern in Their Composition?

by Teresa Szczęsna, Katarzyna Jaśkiewicz and Jacek Jachuła

Molecules 2025, 30(21), 4261; https://doi.org/10.3390/molecules30214261 - 31 Oct 2025

Cited by 1 | Viewed by 1059

Abstract

Organic acids shape the organoleptic properties of honey and are linked to its health-beneficial properties. Their composition is affected by botanical and geographical origin, and some acids have even been proposed as markers for authentication of varietal honeys. Organic-acid composition was determined using high-performance liquid chromatography with photodiode-array detection (HPLC-DAD) in 152 samples of monofloral (willow, acacia, rape, phacelia, linden, heather, buckwheat and goldenrod) and honeydew (deciduous and coniferous) honeys from Poland. The deciduous and coniferous honeydew honeys were distinguished by high content of L-(+)-lactic acid and the presence of succinic acid as well as high total content of acids. Buckwheat honey was the only variety for which the presence of D-(−)-tartaric acid was quantified. These three honey varieties were clearly separated from the others using principal component analysis (PCA). Samples from the other varieties formed one cluster. We conclude that while some promising results were obtained for distinguishing honeydew and buckwheat honeys from other varieties, further investigation is needed, including analysis of additional acids and possibly other physicochemical parameters. Full article

(This article belongs to the Special Issue Biological Activity and Chemical Composition of Honeybee Products)

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22 pages, 4063 KB

Open AccessArticle

Assessment of Bioactive Antioxidants and Anti-Inflammatory Properties of Apis cerana L. Honey from Thailand for the Enhancement of Human Health

by Udomsap Jaitham, Sumed Yadoung, Phannika Tongchai, Peerapong Jeeno, Pichamon Yana, Nid Lungmala, Kanlayanee Boonthawee, Kunrunya Sutan, Khanchai Danmek, Jakkrawut Maitip, Chuleui Jung, Bajaree Chuttong and Surat Hongsibsong

Molecules 2025, 30(18), 3684; https://doi.org/10.3390/molecules30183684 - 10 Sep 2025

Viewed by 1842

Abstract

Honey is renowned for its natural antioxidant properties, which help mitigate oxidative stress and lower the risk of diseases such as cardiovascular conditions, cancer, chronic inflammation, and immune dysfunction. This study investigated the antioxidant potential and bioactive compound profiles of 38 Apis cerana L. honey samples from Thailand and 2 Manuka honey samples using DPPH, ABTS, and FRAP assays, along with the evaluation of total phenolic and flavonoid contents. The antioxidant activities measured showed a wide range of IC₅₀ values, such as the DPPH assay, ranging from 1.59 ± 0.134 mg/L to 824.30 ± 0.64 mg/mL. Manuka honey exhibited the highest antioxidant activity. However, Apis cerana L. honey samples, such as sample no. 14, no. 16, and no. 20, showed comparable performance in the ABTS and FRAP. In addition, several samples of Apis cerana L. honey, such as no. 12, no. 14, and no. 21, also contain high levels of antioxidants, indicating that Apis cerana L. honey has potential as a health food. The results of this study indicate that Thai honey exhibits notable antioxidant capacity and contains significant levels of phenolic and flavonoid compounds, suggesting its potential as a natural dietary source for supporting oxidative stress management. These results indicate that some Apis cerana L. honey samples from Thailand have antioxidant properties comparable to Manuka honey. Although differences in floral origin, geographic origin, and bee species should be taken into account, Thai Apis cerana L. shows good potential as a natural source of beneficial bioactive compounds. This highlights its potential for use in functional foods and nutritional interventions targeting oxidative stress-related diseases. Full article

(This article belongs to the Special Issue Biological Activity and Chemical Composition of Honeybee Products)

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