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INTRODUCTION





         Bee bread  seems to be an attractive

              sourse of natural raw material for the

              food, cosmetics and pharmaceutical

              industry.


         Among the minor components of bee
              bread are phenolic compounds.


         Flavonoids are the secondary

              components of most importance in bee-

              bread.


         In pollen grains, most of flavonoids exist

              as glycosides, among them flavonols

              glycosides are present in greatest

              amounts.


         Quercetin is known as the major

              aglycone.
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