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Volume 1, Issue 1, February 2020, Pages 24 - 37

Advances in the Propolis Chemical Composition between 2013 and 2018: A Review

Authors
Luka Šturm, Nataša Poklar Ulrih*
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana 1000, Slovenia
*Corresponding author. Email: natasa.poklar@bf.uni-lj.si
Corresponding Author
Nataša Poklar Ulrih
Received 29 March 2019, Accepted 21 October 2019, Available Online 14 November 2019.
DOI
10.2991/efood.k.191029.001How to use a DOI?
Keywords
Propolis; chemical composition; new compounds; first time; newly isolated
Abstract

Propolis is a lipophilic sticky substance collected by bees that has been used by humans for centuries. Owing to its healing, antioxidant, and other medicinal properties, its chemical composition has been widely studied. Most pharmacological properties of propolis have been attributed to its phenols and terpenes, mainly flavonoids, phenolic acids, and their derivatives. More than 500 components of propolis were known from different parts of the world until 2012. In this article, 305 new constituents of propolis described between 2013 and 2018 are being reviewed, with 19 additional compounds that were discovered between 2011 and 2012, and were excluded from a similar previous review article. Altogether more than 850 compounds were isolated from propolis until 2018.

Copyright
© 2019 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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<Previous Article In Issue
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Journal
eFood
Volume-Issue
1 - 1
Pages
24 - 37
Publication Date
2019/11/14
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.191029.001How to use a DOI?
Copyright
© 2019 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Luka Šturm
AU  - Nataša Poklar Ulrih
PY  - 2019
DA  - 2019/11/14
TI  - Advances in the Propolis Chemical Composition between 2013 and 2018: A Review
JO  - eFood
SP  - 24
EP  - 37
VL  - 1
IS  - 1
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.191029.001
DO  - 10.2991/efood.k.191029.001
ID  - Šturm2019
ER  -