Özet:

Bee products, known and used since the earliest times of history, are regarded as 'functional food' because they can be added to other food products or used alone to increase their nutritional value with their natural and rich nutrient content and high bioactive ingredients. Propolis, one of the bee products; It has come to the fore thanks to its response to the consumer's desire to meet natural antioxidant and antimicrobial consumption instead of synthetic food additives. Propolis is a natural substance that has been widely used since ancient times. Potential biological activity of propolis, whose chemical content varies according to its type and geography, has been found to be associated with flavonoids, terpenoids and phenolic esters. Many of the compounds in propolis have been used as food additives and are generally considered safe substances. The reason is that propolis is a natural preservative with antibacterial, antifungal and antioxidative properties and it can prevent negative changes in the physical and chemical properties of the food to maintain the quality of the food. As a result, more studies are needed on the bioactivity and sensory evaluation of food products containing propolis extract. Although the use of propolis in foods has some disadvantages, considering its advantages, it can be said that these uses will contribute to the formation of functional food.

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