Victor Pena Ribeiro, Jennyfer Andrea Aldana Mejia, Debora Munhoz Rodrigues, Gabriel Rocha Alves, Ana Maria de Freitas Pinheiro, Matheus Hikaru Tanimoto, Jairo Kenupp Bastos, Sérgio Ricardo Ambrósio
Abstract
Brazil is one of the largest propolis producers in the world. Propolis is produced by bees from plant exudates and tissues, leading to many variations in the types of propolis. Generally, Brazilian propolis types are green, brown, and red. Despite not being the main research focus as the green and red propolis, brown propolis is the second most produced propolis type in Brazil and has tremendous economic and medicinal importance. Propolis has drawn attention with the rise in the search for healthier lifestyles, functional foods, biocosmetics, and natural products as therapeutic sources. This review covers the main chemical constituents identified in different types of Brazilian brown propolis, and their botanical sources, chemistry, and biological activities. The economic aspect of brown propolis is also presented. There are many gaps to be filled for brown propolis regarding the development of analytical methods, and quality control to allow its standardization, limiting its applicability in the food and pharmaceutical industries. Future perspectives regarding brown propolis research were discussed, especially biological activities, to support the medicinal uses of different types of brown propolis.
* THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS IS NOT INTENDED TO DIAGNOSE, TREAT CURE OR PREVENT ANY DISEASE.