Research hub · Bee Bread and Perga

Bee bread and perga research

Research on the nutritional composition, microbiota and biological properties of fermented pollen, also known as bee bread or perga.

6publications in this field
5open full texts
4source abstracts

Evidence guide

What should you know before reading the studies?

Bee bread, or perga, is a pollen-based product stored in comb cells and transformed through microbial processes.

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Research focus

Fermentation, microbiota, nutritional composition, bioavailability and experimental properties.

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Reading the evidence

This is an emerging field with limited human studies and high product variability.

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Quality question

Production hygiene, moisture, microbial profile and storage conditions matter.

Safety note: Because it originates from pollen, the possibility of allergic reactions should not be overlooked.

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6 publications
2016Bee Bread and Perga

Fatty Acid and Proximate Composition of Bee Bread

FOOD TECHNOLOGY AND BIOTECHNOLOGY

Palynological spectrum, proximate and fatty acid (FA) composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The sample…

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Medical information notice: This library supports scientific literacy and is not medical advice. Bee products may cause allergy or drug interactions.