MARC details
| 000 -LEADER |
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| fixed length control field |
02247nam a2200325Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250625162424.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-19080 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Phenolic composition and biological activities of stingless bee honey: An overview based on its aglycone and glycoside compounds |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
Food Research Internationa, 147, p.110553, 2021 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Stingless bees are native to tropical and subtropical countries, such as Brazil. The wide variety of species, the sources of food collection (nectar and pollen), and the climate conditions strongly affect the chemical composition of the honey, making this a unique product with peculiar characteristics. Stingless bee honey presents higher water content, higher acidity, and a lower sugar concentration when compared to Apis mellifera honey. Moreover, there is a wide variety of microorganisms in stingless bees' environment, which leads their honey to go through a natural fermentative process during its production in the hive. Besides, fermentation and hydrolysis are effective ways to convert glycosides into aglycones, thus increasing the bioavailability of compounds. In this sense, stingless bee honey may possess a greater concentration of phenolic compounds aglycones than glycosides, which would increase its potential benefits. Therefore, this review aims to compile the most recent studies of stingless bee honey phenolic profile and its biological potential (antioxidant, antimicrobial, and anti-inflammatory activities)and a possible connection to its natural fermentation process. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
MELIPONINAE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
BEE PRODUCTS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PHENOLIC COMPOUNDS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
FERMENTATION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
DEGLYCOSYLATION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
ANTIOXIDANT |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
ANTIMICROBIAL |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
ANTI-INFLAMMATORY |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Dos Santos, A. C. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Biluca, F. C. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Braghini, F. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gonzaga, L. V. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Costa, A. C. O. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fett, R. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/17DKG8ns8Zbwl_Sqt4tQyzry_nTB5Dcsn/view?usp=drive_link">https://drive.google.com/file/d/17DKG8ns8Zbwl_Sqt4tQyzry_nTB5Dcsn/view?usp=drive_link</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
