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Review
. 2022 Oct;46(10):e14350.
doi: 10.1111/jfbc.14350. Epub 2022 Jul 26.

A review on the anti-inflammatory activities of Brazilian green, brown and red propolis

Fransergio F Dos Santos  1 , Raquel P Morais-Urano  2 , Wilson R Cunha  1 , Samarah G de Almeida  1 , Pedro Sandoval Dos Santos R Cavallari  1 , Hallana A Manuquian  1 , Henrique de A Pereira  3 , Ricardo Furtado  1 , Mario F C Santos  3 , Márcio L Amdrade E Silva  1
Affiliations
Review

A review on the anti-inflammatory activities of Brazilian green, brown and red propolis

Fransergio F Dos Santos et al. J Food Biochem. 2022 Oct.

Abstract

Humanity has used propolis since ancient times, and its use as a food supplement has significantly increased. Several reports on propolis´ biological activity and toxicity have highlighted its anti-inflammatory properties, unlike many natural food supplements. This review addresses the anti-inflammatory roles of Brazilian green, brown, and red propolis produced by Apis mellifera, their extracts, isolated compounds, and their mode of action. Despite advances in anti-inflammatory therapies, the development of inflammatory processes in several diseases has been a concern for centuries. Demands for new anti-inflammatory drugs have led to studies on propolis products as diet components to treat and prevent inflammatory disorders. Brazilian green, brown, and red propolis are alternatives for obtaining extracts and compounds of valuable anti-inflammatory properties. PRACTICAL APPLICATIONS: Currently, propolis is a food supplement, and to the best of our knowledge, several studies have shown that despite advances in anti-inflammatory therapies, the inflammatory process continues to be a significant concern. However, due to the demand for new anti-inflammatory drugs, propolis products as dietary components can be used to treat and prevent inflammatory disorders.

Keywords: Apis mellifera; anti-inflammatory; chemical composition; natural supplements; propolis.

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