Pollen Chemistry & Biotechnology

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dc.contributor.authorEcem-Bayram, Nesrin
dc.contributor.authorKosti?, Aleksandar ?.
dc.contributor.authorGerçek, Yusuf Can
dc.date.accessioned2026-02-28T12:08:56Z
dc.date.available2026-02-28T12:08:56Z
dc.date.issued2024
dc.departmentBayburt Üniversitesi
dc.description.abstractPollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies. Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.
dc.identifier.doi10.1007/978-3-031-47563-4
dc.identifier.endpage339
dc.identifier.isbn9783031475634
dc.identifier.isbn9783031475627
dc.identifier.scopus2-s2.0-105002205367
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1007/978-3-031-47563-4
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5726
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer International Publishing
dc.relation.ispartofPollen Chemistry & Biotechnology
dc.relation.publicationcategoryKitap - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectBioactive Compounds
dc.subjectPollen
dc.subjectPollen Chemical Composition
dc.subjectPollen Health Benefits
dc.subjectPollen Ingredients
dc.subjectPollen Nutrients
dc.titlePollen Chemistry & Biotechnology
dc.typeBook

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