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The Cinnamic Alcohol and Cinnamic Acid in Propolis
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The Cinnamic Alcohol and Cinnamic Acid in Propolis

Views:7     Author:Site Editor     Publish Time: 2018-10-22      Origin:Site

Bee products include honey, pollen, royal jelly, propolis, beeswax, bee venom and bee larvae, have drawn attention from the scholars from all over the world. There is much work has been done on the chemistry, pharmacology and clinical application for bee products. 


More than 300 compounds have been identified in propolis in the north temperate region, since Kustenmacher identified cinnamic alcohol and cinnamic acid from propolis in 1910. In propolis on the therapeutic effects of foreign scholars on the large number of experiments have proved that propolis against bacteria, fungi, pathogens and nematodes have to kill or inhibit effect, including larvae bacillus, bacillus subtilis, bacillus, staphylococcus aureus, staphylococcus, streptococcus, bacillus Streptomyces, baking yeast, e. coli, salmonella, 112 kinds of anaerobic bacteria strains, jia first giardia Lambia,Bacteroides, klebsiella, candida albicans, aspergillus Niger, botrytis cinerea, bee balloon fungus, 6 kinds of fungi infected by human, herpes, potato virus, influenza, Newcastle disease and roundworms (hu fuliang, 1998), among which cinnamic acid plays a major role. At same time, Propolis (Brazil propolis and China propolis) has also been shown to be safe as a food ingredient. (source: world agriculture 12, 2003)     


Cinnamic alcohol is a food spice which is permitted to be used in the hygienic standard for the use of food additives in China. China cinnamic alcohol is high quality. It is mainly used for the preparation of flavors such as strawberry, lemon, apricot, peach and other fruit flavors and brandy flavors.


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