Bee Bread

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Chinese Medicine Research Hub

Experimental Study

Bee-collected pollen and bee bread, particularly when artificially fermented, demonstrate significant antiviral activity against the H1N1 strain of the influenza A virus.

2023 Foods Antiviral Activity of Beebread, Bee-Collected Pollen and Artificially Fermented Pollen against Influenza A Virus
Dimitriou T, Asoutis Didaras N, Barda C, Skopeliti D, Kontogianni K, Karatasou K, Skaltsa H, Mossialos D

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Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Bee Bread" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.

Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Bee Bread" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.

Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Bee Bread" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.

A Experimental Study published in 2023 in the journal Foods found that Bee-collected pollen and bee bread, particularly when artificially fermented, demonstrate significant antiviral activity against the H1N1 strain of the influenza A virus. The research investigated the antiviral properties of bee-collected pollen (BCP) and bee bread (BB), including versions that had undergone artificial fermentation. The experiment also assessed separate proteins, water content, and -butanol portions of these substances. The analysis evaluated their effectiveness against the H1N1 strain of the influenza A virus (IAV). The antiviral behavior of these materials was taken in lab conditions via a comparative real-time PCR analysis working on their inhibitory concentration and selectivity index. The outcomes revealed artificial fermentation improved the antiviral effectiveness of BCP. The protein fractions within the BCP and BB presented the greatest antiviral activity. Observations also highlighted that the chemical composition, prominent in proteins, and potentially microbiome metabolism determined the antiviral properties of BCP and BB. The chemical profile analysis emphasized the existence of some specialized metabolites that might be contributing towards this antiviral action.

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