ARI EKMEĞİNİN (PERGA) FONKSİYONEL ÖZELLİKLERİ AÇISINDAN İNCELENMESİ

This written, the chemical, biological and nutritional properties of the valuable bee product called bee bread (perga). Perga is formed by the fermentation of pollen by bees and has a rich nutritional environment that provides significant benefits for both bees and humans. While it provides energy and health support for bees, it stands out with its probiotic, antioxidant, antimicrobial and anti-inflammatory effects for humans. In the article, the effects of phenolic pictures, amino acids, vitamins and minerals in perga and their uses in apitherapy and functional food fields are taken. In addition, the contributions of probiotic properties in perga to bee health and the nutrients of fermentation are explained in detail. It is emphasized that modern health and nutrition systems can be used more widely by addressing the records of perga more comprehensively.