Comparative evaluation of aqueous propolis extracts prepared in different ways

Abstract

The increase in oxidative stress is an important factor of the occurrence of many diseases. Antioxidants are substances that slow down or prevent oxidative processes in small amounts. Propolis is a leader in antioxidant activity and bioflavonoid content among foods consumed. It supports the immune system and helps protect cells from damage by free radicals. Therefore, the study of the antioxidant properties of propolis and propolis extracts is relevant. The article studies propolis extracts obtained by different methods. It establishes content of extractives, flavonoid compounds, unsaturated compounds, substances with reducing properties. The article also develops the most effective methods for producing aqueous extracts of propolis.