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https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2024-08-26 20:13:17
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Restricted Document
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12208
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UniSZA
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[1] Ghisalberti,E.L. Bee World, 1979,60: pp. 59-84. [2] Burdock,G.A. Food Chemical Toxicology,1998, 36: pp. 347–363. [3] Garedew, A., ;Schemolz, E. and Lamprecht, I. Microbiological and Calorimetric Investigations on the Antimicrobial Actions of Different Propolis Extracts: An In Vitro Approach. The free University of Berlin, Institute Of Zoology, B-34, D- 121, 5 Berlin, Germany, 2004. [4] Bankova, V., Castro, S.I. and Marcucci, M.C. Apidologie, 2000, 31: pp. 3-15. [5] Castaldo, S. and Capasso, P. Fitoterapia,2002,73: pp. 51-56. [6] Matsuda, S.H. J. Jap, 1994: pp. 64–73. [7] Wollenweber, E., Buchmann, E.L., and Naturforsch, L. 1997 52c: pp. 530–535. [8] Ali, H.S. and Rasool, B.K.A. Asian Journal of Pharmaceutical and Clinical Research, 2011, 4: pp. 29-33. [9] Medić-Sarić, M., Rastija, V., Bojić, M. and Maleš, Z.Nutrition Journal,2009,Pg. 8. [10]Melliou, E., Stratis, E., Chinou, I. Food Chemistry, 2007, 103: pp. 375-380. [11]Brumfitt, W., Hamilton-Miller, J.T.M. and Franklin, I. Microbiology, 1990, 62: pp. 19-22. [12]Hausen, BM., Wollenweber, E. and Senff, H. B Post, Contact Dermatitis,1987,17: pp. 171-177. [13]Marcucci, MC. Apidologie,1995, 26: pp. 83-99. [14]Gomez-Caravaca, AMG.,Omez-Romero, M., Arraez-Rom, ADD. andSegura-Carretero, Journal ofPharmac Bio Anal, 2006, 41:pp. 1220–34. [15]Fokt, HA, Pereira, AM, Ferreira Cunha, A. and Aguiar, C.Topics in Applied Microbiology and Microbial Biotechnology, 2010,Vol.1,pp. 481–493. [16]Teixeira, EW, Message, D. and Negri, D. Salatino;PC Stringheta,Evidence-Based Complementary and Alternative Medicine, 2010, 7: pp.307-15. [17]Valencia, D., Alday, E. and Robles-Zepeda, E. A Garibay-Escobar;JC Galvez-Ruiz;M Salas-Reyes; et al., Food Chemistry,2012, 131: pp. 645-651. [18]Walker, P. and Crane,E. Apidologie, 1987Vol. 18, pp. 327–334. [19]De Castro, S.I. Annual Review Biomedical Sciences, 2001, 3: pp. 49–83. [20]Trusheva, B., Popova, M., Bankova, V., Tsvetkova, I. and Naydensky, I. RivistaItaliana E.P.P.O.S.,2003, 36:pp. 3–7. [21]Kumazawa. S., Hayashi, K., Kajiya, K., Ishii, T., Hamasaka, T. and Nakayama, T. Journal of Agricultural and Food Chemistry, 2002, 50: pp. 4777-4782. [22]Kujumgiev, A., Tsvetkova, I., Serkedjieva, Y., Bankova, V., Christov, T. and Popov, S. Journal of Ethnopharmacology, 1999, 64: pp.235–40. [23]Grange, J.M. and Davey, D.W.Journal of the Royal Society of Medicine, 1990, Vol. 83, No.3, pp. 159–160. [24]Kosalec, I.S., Pepeljnjak, M., Bakmaz, K. and Vladimir-Knezevic, S.ActaPharmaceutica, 2005, Vol.55, No.4, pp. 423–430. [25]Kalogeropoulos, NSJ.,Konteles, E., Troullidou, I., Mourtzinos,T., Karathanos, V.M.Food Chemistry, 2009, Vol.116, No.2. pp. 452–461. [26]Segueni, N., Magid, A.A., Decarme, M., Rhouati, S. and Lahouel, M. Planta Medica, 2011a, 77: pp.999-1004. [27]Segueni, F., Zellagui, F., Moussaoui, F., Lahouel, M., Rhouati, S. Arabian Journal of Chemistry,2011b, 10: pp. 1015-1016. [28]Hegazia, E.C., El-Hadyb, E.H., Alla, F.H.Naturforsch, 2000, 55: pp.70-75. [29]Oliveira, O.C.P., Shinobu, C.S. and Longhini, S.I.Franco;TIE Svidzinzki, Memórias Do InstitutoOswaldo Cruz,2006, 101:pp. 493-497. [30]Farnesi, A.P., Aquino-Ferreira, R., De Jong, D. and Bastos, J.K. Genetics Molecular Research,2009, 8: pp. 635- 640. [31]Longhini. R., Raksa, S.M., Oliveira, C.S. and Svidzinski, T.I.E., Franco, S.I. Brazilian Journal OfPharmacognosy, 2007, 17: pp. 388-395. [32]Fernandes, J.R.A., Sugizaki, M.F. and Fogo, M.I. Funari. CAM Lopes, Journal of Venomous Animals and Toxins, 1995, 1: pp. 63–69. [33]Silici, S. and Kutluca, S. Journal of Ethnopharmacology, 2005, 99: pp. 69–73. [34]Dalben-Dota, KPG.,Bruschi, M.I. and Svidzinski, M.F.G. Alternative and Complement Medicine, 2009, 16(3):pp. 285-90. [35]Mavri, A., Abramovič, A., Polak, T., Bertoncelj, T., Jamnik, Smole Možina, S., Jeršek, L. Chemistry & Biodiversity, 2012, 9, pp. 1545–1558. [36]Khosravi, CR., Shokri, C., Nikaein, D., Mansouri, P., Erfanmanesh, R., Chalangari, M. and Katalin, M.Journal Alternative and Complementary Medicine,2013, 19(1): pp.57-62. [37]Hassanain, A.T., Alyaa A.Y. and Karim, Y.the International Medical Journal Malaysia, 2010, Volume 9, No. 2: pp. 15-18. [38]Kačániová, M., Melich, N., Vladimíra-Kňazovická, H., Soňa-Felšöciová, M. and JankaSudzinová, M. Scientific Papers Animal Science and Biotechnologies, 2009, 42, no. 2: pp. 167-173. [39]Silici, S. and Koc, A.N. Letters in Applied Microbiology, 2006, 43:pp. 318–324. [40]Netíková. L., Bogusch, P. and Heneberg,P. Journal of Food Science, 2013, 78:M1421–M1429. [41]Quiroga, E.N., Sampietro, D.A., Soberón, J.E., Sgariglia, M.A. and Vattuone, M. Journal of Applied Microbiology, 2006, 101: pp. 103–110. [42]Siqueira, A.B.S., Gomes, B.S., Cambuim, I., Maia, R., Abreu, S. and Souza-Motta, T. Letters in Applied Microbiology, 2009, 48: pp. 90–96.
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6508-01-FH02-FSK-15-03607.pdf
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| person |
Hamendra ji
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| recordtype |
oai_dc
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| resourceurl |
https://intelek.unisza.edu.my/intelek/pages/view.php?ref=12208
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| spelling |
12208 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=12208 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf Adobe Acrobat Pro DC 20 Paper Capture Plug-in with ClearScan 6 1.6 Hamendra ji 2024-08-26 20:13:17 6508-01-FH02-FSK-15-03607.pdf UniSZA Private Access Antifungal, characteristic properties and composition of bee glue (propolis) Journal of Chemical and Pharmaceutical Research Propolis (bee glue) has been known for centuries. It is a mixture of balsam and resins, waxes, essential oils, pollen and other substances (salivary enzymes and other compounds of bee metabolism). Due to its waxy nature and mechanical properties, bees use Propolis in the constructions and repair of their hives for sealing openings and cracks and smoothing out the internal walls and as protective barrier against external invaders like lizards, birds, snakes or against weathering threats like rain and wind. Propolis possesses a characteristic pleasant aromatic smell, it becomes soft, pliable, gummy and very sticky when heated, depending on the botanical source and time of collection, and variation exists in the color of Propolis from yellow – green to red and dark brown. More than 300 compounds are found in the Propolis which includes phenolic acids, cinnamic acid, caffeic acid, terpenes, flavonoids, esters among others; this is as a result of differences in plant source, time and location in which the Propolis is collected. The most common and widely used solvent for extraction of Propolis is ethanol. The antifungal properties of Propolis are due to its ability to act as a fungicidal and fungistatic against various fungal species. Propolis helps in wound healing, treatment of burns, ulcer, diabetes, asthma among others. Therefore, this paper reviews antifungal properties, characteristics and components of Propolis in order to serves as a reference point for further investigations. 7 3 1992-1996 [1] Ghisalberti,E.L. Bee World, 1979,60: pp. 59-84. [2] Burdock,G.A. Food Chemical Toxicology,1998, 36: pp. 347–363. [3] Garedew, A., ;Schemolz, E. and Lamprecht, I. Microbiological and Calorimetric Investigations on the Antimicrobial Actions of Different Propolis Extracts: An In Vitro Approach. The free University of Berlin, Institute Of Zoology, B-34, D- 121, 5 Berlin, Germany, 2004. [4] Bankova, V., Castro, S.I. and Marcucci, M.C. Apidologie, 2000, 31: pp. 3-15. [5] Castaldo, S. and Capasso, P. Fitoterapia,2002,73: pp. 51-56. [6] Matsuda, S.H. J. Jap, 1994: pp. 64–73. [7] Wollenweber, E., Buchmann, E.L., and Naturforsch, L. 1997 52c: pp. 530–535. [8] Ali, H.S. and Rasool, B.K.A. Asian Journal of Pharmaceutical and Clinical Research, 2011, 4: pp. 29-33. [9] Medić-Sarić, M., Rastija, V., Bojić, M. and Maleš, Z.Nutrition Journal,2009,Pg. 8. [10]Melliou, E., Stratis, E., Chinou, I. Food Chemistry, 2007, 103: pp. 375-380. [11]Brumfitt, W., Hamilton-Miller, J.T.M. and Franklin, I. Microbiology, 1990, 62: pp. 19-22. [12]Hausen, BM., Wollenweber, E. and Senff, H. B Post, Contact Dermatitis,1987,17: pp. 171-177. [13]Marcucci, MC. Apidologie,1995, 26: pp. 83-99. [14]Gomez-Caravaca, AMG.,Omez-Romero, M., Arraez-Rom, ADD. andSegura-Carretero, Journal ofPharmac Bio Anal, 2006, 41:pp. 1220–34. [15]Fokt, HA, Pereira, AM, Ferreira Cunha, A. and Aguiar, C.Topics in Applied Microbiology and Microbial Biotechnology, 2010,Vol.1,pp. 481–493. [16]Teixeira, EW, Message, D. and Negri, D. Salatino;PC Stringheta,Evidence-Based Complementary and Alternative Medicine, 2010, 7: pp.307-15. [17]Valencia, D., Alday, E. and Robles-Zepeda, E. A Garibay-Escobar;JC Galvez-Ruiz;M Salas-Reyes; et al., Food Chemistry,2012, 131: pp. 645-651. [18]Walker, P. and Crane,E. Apidologie, 1987Vol. 18, pp. 327–334. [19]De Castro, S.I. Annual Review Biomedical Sciences, 2001, 3: pp. 49–83. [20]Trusheva, B., Popova, M., Bankova, V., Tsvetkova, I. and Naydensky, I. RivistaItaliana E.P.P.O.S.,2003, 36:pp. 3–7. [21]Kumazawa. S., Hayashi, K., Kajiya, K., Ishii, T., Hamasaka, T. and Nakayama, T. Journal of Agricultural and Food Chemistry, 2002, 50: pp. 4777-4782. [22]Kujumgiev, A., Tsvetkova, I., Serkedjieva, Y., Bankova, V., Christov, T. and Popov, S. Journal of Ethnopharmacology, 1999, 64: pp.235–40. [23]Grange, J.M. and Davey, D.W.Journal of the Royal Society of Medicine, 1990, Vol. 83, No.3, pp. 159–160. [24]Kosalec, I.S., Pepeljnjak, M., Bakmaz, K. and Vladimir-Knezevic, S.ActaPharmaceutica, 2005, Vol.55, No.4, pp. 423–430. [25]Kalogeropoulos, NSJ.,Konteles, E., Troullidou, I., Mourtzinos,T., Karathanos, V.M.Food Chemistry, 2009, Vol.116, No.2. pp. 452–461. [26]Segueni, N., Magid, A.A., Decarme, M., Rhouati, S. and Lahouel, M. Planta Medica, 2011a, 77: pp.999-1004. [27]Segueni, F., Zellagui, F., Moussaoui, F., Lahouel, M., Rhouati, S. Arabian Journal of Chemistry,2011b, 10: pp. 1015-1016. [28]Hegazia, E.C., El-Hadyb, E.H., Alla, F.H.Naturforsch, 2000, 55: pp.70-75. [29]Oliveira, O.C.P., Shinobu, C.S. and Longhini, S.I.Franco;TIE Svidzinzki, Memórias Do InstitutoOswaldo Cruz,2006, 101:pp. 493-497. [30]Farnesi, A.P., Aquino-Ferreira, R., De Jong, D. and Bastos, J.K. Genetics Molecular Research,2009, 8: pp. 635- 640. [31]Longhini. R., Raksa, S.M., Oliveira, C.S. and Svidzinski, T.I.E., Franco, S.I. Brazilian Journal OfPharmacognosy, 2007, 17: pp. 388-395. [32]Fernandes, J.R.A., Sugizaki, M.F. and Fogo, M.I. Funari. CAM Lopes, Journal of Venomous Animals and Toxins, 1995, 1: pp. 63–69. [33]Silici, S. and Kutluca, S. Journal of Ethnopharmacology, 2005, 99: pp. 69–73. [34]Dalben-Dota, KPG.,Bruschi, M.I. and Svidzinski, M.F.G. Alternative and Complement Medicine, 2009, 16(3):pp. 285-90. [35]Mavri, A., Abramovič, A., Polak, T., Bertoncelj, T., Jamnik, Smole Možina, S., Jeršek, L. Chemistry & Biodiversity, 2012, 9, pp. 1545–1558. [36]Khosravi, CR., Shokri, C., Nikaein, D., Mansouri, P., Erfanmanesh, R., Chalangari, M. and Katalin, M.Journal Alternative and Complementary Medicine,2013, 19(1): pp.57-62. [37]Hassanain, A.T., Alyaa A.Y. and Karim, Y.the International Medical Journal Malaysia, 2010, Volume 9, No. 2: pp. 15-18. [38]Kačániová, M., Melich, N., Vladimíra-Kňazovická, H., Soňa-Felšöciová, M. and JankaSudzinová, M. Scientific Papers Animal Science and Biotechnologies, 2009, 42, no. 2: pp. 167-173. [39]Silici, S. and Koc, A.N. Letters in Applied Microbiology, 2006, 43:pp. 318–324. [40]Netíková. L., Bogusch, P. and Heneberg,P. Journal of Food Science, 2013, 78:M1421–M1429. [41]Quiroga, E.N., Sampietro, D.A., Soberón, J.E., Sgariglia, M.A. and Vattuone, M. Journal of Applied Microbiology, 2006, 101: pp. 103–110. [42]Siqueira, A.B.S., Gomes, B.S., Cambuim, I., Maia, R., Abreu, S. and Souza-Motta, T. Letters in Applied Microbiology, 2009, 48: pp. 90–96.
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Antifungal, characteristic properties and composition of bee glue (propolis)
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| summary |
Propolis (bee glue) has been known for centuries. It is a mixture of balsam and resins, waxes, essential oils, pollen and other substances (salivary enzymes and other compounds of bee metabolism). Due to its waxy nature and mechanical properties, bees use Propolis in the constructions and repair of their hives for sealing openings and cracks and smoothing out the internal walls and as protective barrier against external invaders like lizards, birds, snakes or against weathering threats like rain and wind. Propolis possesses a characteristic pleasant aromatic smell, it becomes soft, pliable, gummy and very sticky when heated, depending on the botanical source and time of collection, and variation exists in the color of Propolis from yellow – green to red and dark brown. More than 300 compounds are found in the Propolis which includes phenolic acids, cinnamic acid, caffeic acid, terpenes, flavonoids, esters among others; this is as a result of differences in plant source, time and location in which the Propolis is collected. The most common and widely used solvent for extraction of Propolis is ethanol. The antifungal properties of Propolis are due to its ability to act as a fungicidal and fungistatic against various fungal species. Propolis helps in wound healing, treatment of burns, ulcer, diabetes, asthma among others. Therefore, this paper reviews antifungal properties, characteristics and components of Propolis in order to serves as a reference point for further investigations.
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| title |
Antifungal, characteristic properties and composition of bee glue (propolis)
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| title_full |
Antifungal, characteristic properties and composition of bee glue (propolis)
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| title_fullStr |
Antifungal, characteristic properties and composition of bee glue (propolis)
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| title_full_unstemmed |
Antifungal, characteristic properties and composition of bee glue (propolis)
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| title_short |
Antifungal, characteristic properties and composition of bee glue (propolis)
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| title_sort |
antifungal, characteristic properties and composition of bee glue (propolis)
|