عسل به عنوان غذادارو

حبیبی‌رضایی, مهران; محمودی خالدی, الهه; موسوی موحدی, علی اکبر

عسل به عنوان غذادارو

نوع مقاله : مقاله پژوهشی

نویسندگان

¹ دانشیار دانشکده زیست شناسی، دانشگاه تهران، ایران

² گروه بیوتکنولوژی، دانشکده شیمی، دانشگاه کاشان، ایران.

³ مرکز تحقیقات بیوشیمی و بیوفیزیک، دانشگاه تهران، تهران، ایران

چکیده

عسل از دیر باز، نه تنها به عنوان یک ماده غذایی ارزشمند بلکه همچنین به عنوان یک دارو در طب سنتی مورد توجه بوده است. در طب جدید نیز اثرات درمانی و شفابخش عسل موجب شده است که عسل در بسیاری از کشورها به عنوان غذا دارو برسمیت شناخته شود. از جمله، خاصیت ضد باکتریایی عسل روی انواع میکروارگانیسم های بیماری زا به ویژه باکتری های موجد عفونت در زخم به اثبات رسیده است که با توجه به مقاوم شدن بسیاری از باکتری ها به آنتی بیوتیک ها، این ویژگی عسل از اهمیت ویژه ای برخوردار است. پروتئین ها و آنزیم ها از مهم ترین ترکیبات عسل هستند و در تشخیص کیفیت عسل نیز اهمیت زیادی دارند. منشأ گیاهی عسل یکی از مهمترین مولفه های کیفیت عسل محسوب می شود و از لحاظ اقتصادی دارای اهمیت زیادی است از اینرو، انجام تحقیقات بیشتر بر روی عسل های گوناگون از نواحی مختلف و بررسی ارتباط بین منشا گیاهی، ترکیبات و ویژگی های درمانی و تغذیه ای عسل از زمینه های پژوهشی مهم محسوب می شود. با توجه به مزیت تنوع اقلیمی و در نتیجه پوشش گیاهی کشورمان، رویکرد ارتقاء کمیت و کیفیت تولید، فرآوری و عرضه عسل در کشور، ضمن تاثیر در ارتقاء سلامت جامعه و مشارکت در افزایش محصولات کشاورزی، می تواند موجب بهبود جایگاه کشور در ایفای نقش محوری در ارائه الگوها و استانداردهای منطقه ای عسل گردد.

کلیدواژه‌ها

20.1001.1.2008935.1394.05.2.3.6

عنوان مقاله [English]

Honey as Nutraceutical

نویسندگان [English]

Mehran Habibi rezaei ¹
Elahe Mahmoodi Khaledi ²
Ali Akbar Moosavi-Movahedi ³

¹ Department of Biology, University of Tehran, Tehran, Iran.

² Department of Biotechnology, Faculty of Chemistry, University of Kashan, Kashan, Iran

³ Institute of Biochemistry and Biophysics, University of Tehran,Tehran, Iran

چکیده [English]

Besides nutritional value, honey has been widely appreciated in medicinal use since ancient times. The antibacterial properties of honey on a wide variety of microorganisms, particularly bacteria causing wound infections, has been demonstrated. Due to the resistance of many bacteria to antibiotics, this feature of honey is particularly important. Honey composition is diverse according to plant origin, geographical area and also processing methods. Proteins and enzymes are the most important components of honey, which are crucial in determining its quality. Floral origin is one of the most important parameters of honey quality and is economically important. For attribution of floral and geographical origin in the composition and therapeutic properties of honey, the necessity of assessing and evaluating new honey types from different floral species and various environmental conditions will be approved. Considering the advantage of the climate diversity and vegetation of Iran, improving the quantity and quality of production, processing and supply of honey in the country, not only impact on the public health promotion and increase participation in agricultural products, can improve the country’s pivotal role in providing the regional standards is honey.

کلیدواژه‌ها [English]

Honey
Nutraceutical
Protein
Melissopalynology
Honey Bee

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