You must also frequently hear about the importance of plant-based nutrition for human life. So, what do you know about phenolic compounds and flavonoids, which are among the most valuable components of plants?

Have you ever wondered why the cells in the human body can suffer permanent damage over time, even under the most natural living conditions? At its core are "free radicals," an inevitable output of the vital cycle. Free radicals, formed by the breakdown of oxygen molecules, can be generated even by breathing, but they are most prevalent in urban life where air pollution is high.

1. WHAT IS THE WAY TO PREVENT THE EFFECT OF FREE RADICALS?

Oxidative damage caused by free radicals can lead to cell and tissue damage at different levels. Antioxidants, abundant especially in plant-based foods, contribute to the continuity of vital activities against oxidative damage in the body. This clearly highlights the importance of consuming natural products. So, what do you think are the primary sources that enable plants to possess all these vital properties for humans? The answer is phenolic compounds… These might be familiar concepts for some of you, while for others, they might be entirely new. But as you delve into the details, you'll be surprised at how important they actually are!

2. WHAT IS A PHENOLIC COMPOUND?

The term phenolic compound is used to describe various chemical compounds naturally found in plants. These natural substances, which have high acidity levels and stand out with their antioxidant properties, determine many characteristic features of fruits and vegetables, especially their taste. Phenolic compounds, which enable plants to have different aromas and properties, also form their natural defense mechanisms against harmful organisms. Due to the importance of phenolic compounds for human nutrition, these valuable compounds are also referred to as Vitamin P in various sources.

3. WHAT IS A FLAVONOID?

Flavonoids are a subgroup of phenolic compounds (polyphenolics) and encompass the main components that give plants their color. Many compounds such as lycopene, catechin, resveratrol, beta-carotene, and anthocyanin, known for their effects on cellular activities, belong to the flavonoid group. Furthermore, flavonoids are the primary source of plant-based antioxidants. In fact, they exhibit an even higher effect than the most powerful antioxidant sources known, such as vitamins C and E, zinc, and selenium.

4. WHERE ARE PHENOLIC COMPOUNDS AND FLAVONOIDS MOST ABUNDANT?

Phenolic compounds and their subgroup, flavonoids, can be found at different levels in all parts of plants, including roots, stems, branches, fruits, leaves, and flowers. Therefore, when considering only the edible parts, it is very important to prioritize plant-based nutrition to adequately obtain the amount of phenolic compounds in fruits and vegetables. The levels of phenolic compounds found in foods can be listed in the following order:

4.1. FOODS RICHEST IN PHENOLS

When you looked at the table, the first thing that caught your attention was most likely propolis in the first place. But the topic has been about plant-based foods all along, right? So, what do you think might be the reason why propolis contains much more total phenolic compounds than even phenol-rich red fruits? Of course, the unrivaled expertise of bees in plants!

5. WHY IS THE RATIO OF PHENOLIC COMPOUNDS IN PROPOLIS SO HIGH?

You now know that phenolic compounds, in addition to having a protective function in plants, also provide properties such as color, taste, and smell. Of course, it is also known that bees are the creatures with the most sensitive antennae in the animal kingdom... These tiny creatures dedicate their entire short lives to collecting the good and beneficial components of plants. And they carry out these visits to plants thanks to the distinctive aromatic properties of phenols.

5.1. THE MOST CONCENTRATED SOURCE OF PHENOLIC COMPOUNDS: PROPOLIS

Bees obtain propolis from various parts of trees and plants to protect their hives from all kinds of viruses, germs, bacteria, and harmful organisms. Therefore, the collection of phenolic compounds from plants plays a crucial role in propolis production for the protection of bee hives and colonies. Propolis, enriched by the bees' own enzymes, has recently been frequently discussed due to its observed effects. This powerful action of propolis largely stems from the phenolic compounds and flavonoids it contains. Various types of flavonoids have been identified in propolis, and their total proportion averages around 10 percent.

6. SO, WHAT IS THE AMOUNT OF PHENOLIC COMPOUNDS IN HONEY?

Bees, which can acutely detect many scents imperceptible to the human nose, can easily find nectar-laden flowers and plants through this ability. And while collecting nectar, they also incorporate many phenolic compounds into their honey stomachs. In light of all these factors, the amount of phenolic compounds in honey can range from 5 to 1300 mg/kg. To summarize; due to the close interaction of bees with plants, each bee product contains valuable natural ingredients. Moreover, thanks to the admirable working methods and enzymes of bees, their nutritional value can be preserved for very long periods. This makes all bee products, in addition to propolis and honey, effective and unique types of food. If you haven't yet discovered different bee products, now is the time!

References:

1) Talla, E., Tamfu, A., Biyanzi, P., Sakava, P., Asobo, F., Mbafor, J., Tchuenguem, N. F. and Ndjouenkeu, R., (2014). Phytochemical Screening, Antioxidant Activity, Total Polyphenols and Flavonoids Content of Different Extracts of Propolis From Tekel (Ngaoundal, Adamawa Region, Cameroon), The Journal of Phytopharmacology, 3, 5, 321-329.

2) Güney, F. Ve Yılmaz, M., (2012) Propolisin Kimyasal İçeriği ile Antibakteriyel, Antiviral, Antitümör, Antifungal ve Antioksidan Aktivitesi, Arıcılık Araştırma Dergisi.

3) Bacanlı, Merve & Taner, Gökçe & Basaran, Arif & Basaran, Nursen. (2015). Bitkisel Kaynaklı Fenolik Yapıdaki Bileşikler ve Sağlığa Yararlı Etkileri - Plant Origin Phenolic Compounds and Their Health Beneficial Effects. Türkiye Klinikleri Eczacılık Bilimleri Dergisi. 4. 10.5336/pharmsci.2014-42688.

4) Kolaç, T , Gürbüz, P , Yeti̇ş, G . (2017). Doğal Ürünlerin Fenolik İçeriği Ve Antioksidan Özellikleri. İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi , 5 (1) , 26-42 . Retrieved from https://dergipark.org.tr/tr/pub/inonusaglik/issue/29401/410872

5) Kalkan Yildirim, Hatice & Dündar, Ezgi & Canbay, Erhan & Memmedov, Hikmet & Sozmen, Eser. (2018). Propolisteki Fenolik İçeriklere Coğrafi Orijinin Etkileri.

6) Fu, Li & Xu, Bo-Tao & Xu, Xiang-Rong & Gan, Ren-You & Zhang, Yuan & Xia, En-Qin & Li, Hua-Bin. (2011). Antioxidant capacities and total phenolic contents of 62 fruits. Food Chemistry - FOOD CHEM. 129. 345-350. 10.1016/j.foodchem.2011.04.079.