Honey with Bee Bread from the Azores

This product brings together honey and bee bread (perga) from the island of Santa Maria, in the Azores, giving rise to a true superfood, naturally rich in bioactive compounds, antioxidants, probiotics and essential amino acids, celebrating the unique biodiversity of the Azores.

One teaspoon a day is enough to benefit from its properties. Regular consumption over 4 to 6 weeks is recommended. Store in a cool, dry place away from light.

Honey is recognised in the scientific literature for its antioxidant, antimicrobial and anti-inflammatory properties, associated with its richness in polyphenols and flavonoids (Samarghandian, Farkhondeh & Samini, 2017; Cianciosi et al., 2018).

Bee bread is a bee product still little known to the general public, considered by the scientific community a true superfood (Nahya, 2024). It is produced by bees inside the honeycomb cells, through the lactic fermentation of pollen with saliva and honey. This process transforms pollen into a completely different product: more digestible, more nutritious and with superior bioavailability compared to raw pollen, as fermentation breaks down the outer wall of the pollen grain, releasing nutrients so that the body can absorb them much more efficiently (Aylanc, Falcão & Vilas-Boas, 2021). It is also naturally rich in live probiotic microorganisms, essential amino acids, B complex vitamins, vitamin K and minerals (Bakour et al., 2022; Kieliszek et al., 2018).

The combination of both ingredients results in a synergistic product, in which honey enhances the preservation and bioavailability of the bioactive compounds in bee bread (Căli et al., 2024; Tomás et al., 2017).

Ingredients:  Honey and Bee Bread (Santa Maria, Azores).

Content: 100 g

Directions for Use:  Take one teaspoon per day, preferably in the morning on an empty stomach. It can be consumed directly, dissolved in warm (not hot) water, or added to yoghurt or fruit.

Precautions:  Do not give to children under 12 months of age. Not recommended for people with a known allergy to bee products or pollen. If in doubt, consult your doctor before use. This product does not replace a varied and balanced diet.

Key Benefits: 
🍯 Natural antioxidant and anti-inflammatory action
🐝 Artisanal superfood of bee origin
🌿 Superior bioavailability compared to raw pollen
🦠 Source of live probiotic microorganisms
💪 Rich in essential amino acids, vitamins and minerals
🏝️ Artisanal and limited production, island of Santa Maria, Azores
🔬 Free from additives, preservatives or artificial colourants

Bibliography: 

Aylanc, V., Falcão, S. I., & Vilas-Boas, M. (2021). From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science & Technology, 109, 464–481.

Bakour, M., Laaroussi, H., Ousaaid, D., El Ghouizi, A., Es-Safi, I., Mechchate, H., & Lyoussi, B. (2022). Bee bread as a promising source of bioactive molecules and functional properties: An up-to-date review. Nutrients, 14(3), 476.

Căli, I. G., Mărghitaș, L. A., Dezmirean, D. S., Bobiș, O., & Mărgăoan, R. (2024). Bee bread: A promising source of bioactive compounds with antioxidant properties — first report on some antimicrobial features. Antioxidants, 13(3), 353.

Cianciosi, D., Forbes-Hernández, T. Y., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P. P., ... & Battino, M. (2018). Phenolic compounds in honey and their associated health benefits: A review. Molecules, 23(9), 2322.

Kieliszek, M., Piwowarek, K., Kot, A. M., Błażejak, S., Chlebowska-Śmigiel, A., & Wolska, I. (2018). Pollen and bee bread as new health-oriented products: A review. Trends in Food Science & Technology, 71, 170–180.

Nahya, N. (2024). The bee bread as super food: An up-to-date review in terms of chronic diseases. Advances in Chronic Diseases, 1(1), 37–43.

Samarghandian, S., Farkhondeh, T., & Samini, F. (2017). Honey and health: A review of recent clinical research. Pharmacognosy Research, 9(2), 121–127.

Tomás, A., Falcão, S. I., Russo-Almeida, P., & Vilas-Boas, M. (2017). Potentialities of beebread as a food supplement and source of nutraceuticals: Botanical origin, nutritional composition and antioxidant activity. Journal of Apicultural Research, 56(3), 219–230.