Naučna istraživanja - Supermed - Just Superior

Sve što je navedeno na našoj stranici o SuperMedovima podržano je adekvatnom literaturom. Spisak literature sa apstraktima možete videti ispod. Nismo u mogućnosti da objavimo cele tekstove, jer autorska prava naučnih časopisa to ne dozvoljavaju (iako ste platili pristup, nemate pravo da distrubuirate njihov sadržaj).

Evo šta možete pročitati u pojedinim referencama:

  • Reference 1, 2 i 3  lepo sumiraju sve o nutritivnim svojstvima meda i njegovim pozitivnim uticajima na zdravlje;
  • U referencama 5,6 i 7 možete pročitati sve o HMF-u, njegovom stvaranju u medu na visokim temperaturama i njegovim ozbiljno štetnim uticajima na naše zdravlje;
  • U referencama 2 i 4 možete potvrditi da nauka stoji iza toga da je sirov med jedini pravi med i da na već 40 stepeni med gubi svoje ključne nutrijente;
  • Reference 2 i 6 potvrđuju da se većina industrijskog meda zapravo zagreva preko dozvoljenih granica;
  • U referencama od 8 do 11 možete naći sve o organskom medu, pravilnicima, i razlici u odnosu na konvencionalni med;
  • U referencama 12 i 13 se možete podsetiti zašto bi bilo izuzetno korisno uneti svaki dan po šaku organskih jagoda ili borovnica (što je moguće uz samo jednu punu kašiku naših voćnih SuperMedova);
  • O procesu liofilizacije možete pročitati u 14.


Ajibola, Abdulwahid, Joseph P. Chamunorwa, and Kennedy H. Erlwanger. “Nutraceutical values of natural honey and its contribution to human health and wealth.” Nutrition & metabolism 9.1 (2012): 61.

Abstract

The use of natural honey (NH) as a nutraceutical agent is associated with nutritional benefits and therapeutic promises. NH is widely accepted as food and medicine by all generations, traditions and civilizations, both ancient and modern. The nutritional profiles, including its use in infant and children feeding reported in different literatures as well as health indices and biomarkers observed by various researchers are illustrated in this manuscript. The review documents folk medicine, experimentation with animal models, and orthodox medical practices shown by clinical trials. This covers virtually all human organs and body systems extensively studied by different workers. The sources and adverse effects of NH contamination, as well as the preventive methods are identified. This could promote the availability of residue free honey and a wholesome natural product for domestic consumption and international market. This could also help to prevent health problems associated with NH poisoning. In addition, apicultural practices and the economic importance of honey are well documented. This report also includes information about a relatively unknown and uncommon South American stingless bee species. We concluded this review by identifying important roles for Ethno-entomologists, other Scientists and Apiculturists in the development of stingless bees to boost honey production, consumption and economic earnings.

2. Barhate, R. S., et al. “Processing of honey using polymeric microfiltration and ultrafiltration membranes.” Journal of Food Engineering 60.1 (2003): 49-54.

Abstract

Attempts were made to examine the rejection of enzymes in honey (50% diluted with water) with various molecular weight cutoff (MWCO) ultrafiltration (UF) membranes and the effectiveness of these membranes in eliminating yeast cells. The permeates of 25 000, 50 000 and 100 000 MWCO membranes did not show any diastase activity indicating that these UF membranes completely rejected amylases. The average permeate flux obtained with these membranes was between 0.90 and 1.15 kg/(m2 h). Membrane processing completely removed yeast cells that would result in improved stability of the processed honey. These studies also revealed that it is possible to produce clarified honey and enzyme enriched honey using a combination of microfiltration and UF membranes in the process.

3. Al, Mărghitaş Liviu, et al. “Physico-chemical and bioactive properties of different floral origin honeys from Romania.” Food Chemistry 112.4 (2009): 863-867.

Abstract

In this study, we investigated and compared the physico-chemical properties (moisture, colour, ash, and sugars content) as well as total phenols, total flavonoids and antioxidant activity of several honey samples (24) collected from different regions of Romania. The physico-chemical values were in the range of approved limits (conforming to EU legislation); excepting the monosaccharide values for one sample (T2). For this sample, the other values were within legislation limits. The results obtained showed that the most valuable honey is the honeydew one. Correlation between RSA and total phenols and total flavonoids, respectively, was determined, and a positive correlation was found. This study demonstrates remarkable variation in antioxidant properties and content of total phenols in honey, depending on its botanic or geographic source.

4. Blasa, Manuela, et al. “Raw Millefiori honey is packed full of antioxidants.” Food Chemistry 97.2 (2006): 217-222.

Abstract
Total polyphenols, flavonoids and antioxidant power of raw honey samples from two of the most common Italian varieties, i.e.,Millefiori and Acacia, were evaluated. Phenolic content, expressed as caffeic acid equivalents, ranged from 12.5 to 17.5 mg/100 g and from 3 to 11 mg/100 g in Millefiori and Acacia honeys, respectively. All Millefiori samples exhibited the highest flavonoid concentration being between 1.23 and 2.93 mg catechin equivalents (CE)/100 g honey. Total flavonoids in 100 g Acacia honeys were in the range of 0.45–1.01 mg CE. Acacia honeys had lower total antioxidant power, as assessed by ferric reducing/antioxidant power assay, than Millefiori. The relationship between phenolic content and antioxidant power was discussed. Comparative experimental analysis

was performed with an artificial honey and processed honeys. Raw Millefiori honey is rich in both amount and variety of antioxidant substances, and its inclusion in the diet may be recommended to complement other polyphenol sources.

5. Islam, Md, Md Khalil, and Siew Hua Gan. “Toxic compounds in honey.” Journal of applied toxicology 34.7 (2014): 733-742.

Abstract
There is a wealth of information about the nutritional and medicinal properties of honey. However, honey may contain compounds that may lead to toxicity. A compound not naturally present in honey, named 5-hydroxymethylfurfural (HMF), may be formed during the heating or preservation processes of honey. HMF has gained much interest, as it is commonly detected in honey samples, especially samples that have been stored for a long time. HMF is a compound that may be mutagenic, carcinogenic and cytotoxic. It has also been reported that honey can be contaminated with heavy metals such as lead, arsenic, mercury and cadmium. Honey produced from the nectar of Rhododendron ponticum contains alkaloids that can be poisonous to humans, while honey collected from Andromeda flowers contains grayanotoxins, which can cause paralysis of limbs in humans and eventually leads to death. In addition, Melicope ternata and Coriaria arborea from New Zealand produce toxic honey that can be fatal. There are reports that honey is not safe to be consumed when it is collected from Datura plants (from Mexico and Hungary), belladonna flowers and Hyoscamus niger plants (from Hungary), Serjania lethalis (from Brazil), Gelsemium sempervirens (from the American Southwest), Kalmia latifolia, Tripetalia paniculata and Ledum palustre. Although the symptoms of poisoning due to honey consumption may differ depending on the source of toxins, most common symptoms generally include dizziness, nausea, vomiting, convulsions, headache, palpitations or even death. It has been suggested that honey should not be considered a completely safe food.

6. Annapoorani, A., et al. “Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats.” Ayu 31.2 (2010): 141.

Abstract
Honey and ghee are the two food substances used widely in our diet. In Ayurveda, it is quoted that heated honey and honey mixed with equal amount of ghee produce deleterious effects. Hence, it was of our interest to study the physicochemical characteristics and chemical constituents of heated honey and honey mixed with ghee, and their effect on daily food intake and organ weights of rats. The specific gravity of samples showed a significant decrease in honey and ghee samples heated to 140°C. The pH of honey heated to 140°C was elevated with a reduction in the specific gravity. There was a significant rise in hydroxymethyl furfuraldehyde (HMF) in 60º and 140°C heated honey samples. The browning and total antioxidant of honey mixed ghee samples was significantly higher when compared to ghee samples. Further, the authors have also evaluated the effects of consumption of heated honey, ghee, honey mixed with equal amount of ghee and heated honey mixed with heated ghee in rats. The feeding of heated honey and honey mixed with ghee for 6 weeks showed no significant change in the food intake, weight gain and relative organ weights. The study revealed that the heated honey mixed with ghee produces HMF which may cause deleterious effects.

7. Husøy, T., et al. “Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure.” Food and Chemical Toxicology 46.12 (2008): 3697-3702.

Abstract
5-Hydroxymethylfurfural (HMF) is formed in carbohydrate-rich food during acid-catalysed dehydration and in the Maillard reaction from reducing sugars. HMF is found in mg quantities per kg in various foods. HMF is mainly metabolised to 5-hydroxymethyl-2-furoic acid (HMFA), but unknown quantities of the mutagenic 5-sulphoxymethylfurfural (SMF) may also be formed, making HMF potentially hazardous to humans. We determined the HMF content in Norwegian food items and estimated the dietary intake of HMF in 53 volunteers by means of 24 h dietary recall. The estimated intakes of HMF were correlated with urinary excretion of HMFA. Coffee, prunes, dark beer, canned peaches and raisins had the highest levels of HMF. The 95th percentile of the estimated daily dietary intake of HMF and the 24 h urinary excretion of HMFA were 27.6 and 28.6 mg, respectively. Coffee, dried fruit, honey and alcohol were identified as independent determinants of urinary HMFA excretion. Most participants had lower estimated HMF intake than the amount of HMFA excreted in urine. In spite of this there was a significant correlation (r = 0.57, P < 0.001) between the estimated HMF intake and urinary HMFA. Further studies are needed to reveal alternative sources for HMF exposure.

8. PRAVILNIK O KVALITETU MEDA I DRUGIH PROIZVODA PČELA, (Objavljeno u „Službenom glasniku RS”, broj 101/15 od 8.decembra 2015. godine) http://www.mpzzs.gov.rs/download/Pravilnici/4827015.0127.63-1.pdf

9. Spisak publikacija Stefana Bogdanova (http://www.bee-hexagon.net/files/file/fileE/CurrVitae2011.pdf) koji je proznati biohemičar svetskog glasa i izvanredni poznavalac meda, osnivač Internacionalne komisije za med, jedan od autora evropskog pravilnika za med.

10. PRAVILNIK O KONTROLI I SERTIFIKACIJI U ORGANSKOJ PROIZVODNjI I METODAMA ORGANSKE PROIZVODNjE (Objavljen u „Službenom glasniku RS”, broj: 48/11) http://www.serbiaorganica.info/wp-content/uploads/2012/08/Pravilnik-o-kontroli-i-sertifikaciji-7.04.2011..pdf

11. http://prirodnamedicina-slobodanmaslic.blogspot.rs/2011/01/kancerogeni-u-vocu-povrcu-vodi.html

12. Giampieri, Francesca, et al. “Strawberry as a health promoter: an evidence based review.” Food & function 6.5 (2015): 1386-1398.

Abstract
Since a high intake of fruits and vegetables is inversely related to the incidence of several degenerative diseases, the importance of a balanced diet in relation to human health has received increased consumer attention worldwide. Strawberries (Fragaria X ananassa, Duch.) are a rich source of a wide variety of nutritive compounds such as sugars, vitamins, and minerals, as well as non-nutritive, bioactive compounds such as flavonoids, anthocyanins and phenolic acids. All of these compounds exert a synergistic and cumulative effect on human health promotion and in disease prevention. Strawberry phenolics are indeed able (i) to detoxify free radicals blocking their production, (ii) to modulate the expression of genes involved in metabolism, cell survival and proliferation and antioxidant defense, and (iii) to protect and repair DNA damage. The overall objective of the present review is to update and discuss the key findings, from recent in vivo studies, on the effects of strawberries on human health. Particular attention will be paid to the molecular mechanisms proposed to explain the health effects of polyphenols against the most common diseases related to oxidative stress driven pathologies, such as cancer, cardiovascular diseases, type II diabetes, obesity and neurodegenerative diseases, and inflammation.

13. Kalt, Wilhelmina, James A. Joseph, and Barbara Shukitt-Hale. “Blueberries and human health: a review of current research.” Journal-American Pomological Society 61.3 (2007): 151.

Abstract
Renewed interest in the health functionality of blueberry (i.e., Vaccinium species with blue surface color) has led to research in several areas including neuroscience, cardiovascular health, cancer chemoprevention and aging. This article reviews these new directions in blueberry research, with emphasis on in vivo studies, and will be of interest to those involved in horticulture, food science, and biomedical sciences. The antioxidant activity and polyphenolic constituents of blueberry, and polyphenolic bioavailability and response to processing, are also summarized.

14. Ratti, Cristina. “Hot air and freeze-drying of high-value foods: a review.” Journal of food engineering 49.4 (2001): 311-319.

Abstract
Drying is an ancient process used to preserve foods. Conventional drying (hot air) offers dehydrated products that can have an extended life of a year. Unfortunately, the quality of a conventionally dried product is drastically reduced from that of the original foodstuff. Freeze-drying is based on the dehydration by sublimation of a frozen product. Due to the absence of liquid water and the low temperatures required for the process, most of deterioration and microbiological reactions are stopped which gives a final product of excellent quality.

The comparison of both preservation processes, hot air and freeze-drying, was done taking into account several important characteristics such as shrinkage, glass transition temperature, process–quality interaction, drying kinetics, costs and new improvements. An updated bibliographic research served to compare both drying processes. Experimental data as well as theoretical results, from several years of research in the subject, were presented and compiled in order to support conclusions.

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