Acknowledgements

The authors thank the Research Office of the Universidad de Valparaíso (DIUV) for supporting CIDAF (CID 04/06).

### Author details

Mariane Lutz1 \* and Luisa Bascuñán-Godoy<sup>2</sup>

\*Address all correspondence to: mariane.lutz@uv.cl

1 CIDAF, Center for Research and Development of Functional Foods, School of Chemistry and Pharmacy, University of Valparaíso, Valparaíso, Chile

2 CEAZA, Center for Advanced Studies on Arid Zones, Chile and Multidicipilinary Studies Center on Science and Technology, University of La Serena, La Serena, Chile

#### References


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3. Conclusion

twenty-first century.

Acknowledgements

CIDAF (CID 04/06).

Author details

Mariane Lutz1

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The rationale for the reintroduction of quinoa into the diet is strongly related with the epidemiological situation prevailing, which is similar in many nations around the world: growing rates of child obesity, high prevalence of obesity during/after pregnancy in women, high rates of NCD such as cardiovascular, diabetes, cancer, which are associated with the major causes of death. From the nutritional point of view, quinoa represents an excellent source of nutrients and bioactive phytochemicals that contribute to a healthy diet and, on the other hand, supplies good quality protein to support children's healthy growth. The chemical composition of different cultivars is outstanding, although it may be affected by the environmental and climatic factors. Taking into account all its properties, quinoa is currently promoted as an extremely healthy food ("superfood"), the so-called food of the

The authors thank the Research Office of the Universidad de Valparaíso (DIUV) for supporting

1 CIDAF, Center for Research and Development of Functional Foods, School of Chemistry and

2 CEAZA, Center for Advanced Studies on Arid Zones, Chile and Multidicipilinary Studies

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\*Address all correspondence to: mariane.lutz@uv.cl

Pharmacy, University of Valparaíso, Valparaíso, Chile


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#### **Functional Properties of Brazilian Propolis: From Chemical Composition Until the Market Functional Properties of Brazilian Propolis: From Chemical Composition Until the Market**

Andresa A. Berretta, Caroline Arruda, Felipe Galeti Miguel, Nathalia Baptista, Andresa Piacezzi Nascimento, Franciane Marquele-Oliveira, Juliana Issa Hori, Hernane da Silva Barud, Bianca Damaso, César Ramos, Raul Ferreira and Jairo Kenupp Bastos Andresa A. Berretta, Caroline Arruda, Felipe Galeti Miguel, Nathalia Baptista, Andresa Piacezzi Nascimento, Franciane Marquele-Oliveira, Juliana Issa Hori, Hernane da Silva Barud, Bianca Damaso, César Ramos, Raul Ferreira and Jairo Kenupp Bastos Additional information is available at the end of the chapter

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/110001

#### **Abstract**

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America & The Caribbean, 2000.

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aoas.2015.10.007

Propolis is a product obtained from resins and exudates of different plants from different regions in order to protect the comb, with peculiar organoleptic, chemicals and biological properties. Considering this, this chapter presents the types of Brazilian propolis as the types available nowadays, their chemical compositions, as well as, some of their important biological properties enabling employing them as important health food, such as antimicrobial, antioxidant, and immunomodulation action. Various "*in vivo*" and clinical trial studies, conducted in different regions, on the safety and dosage of propolis, technologies used to obtain propolis extract, and several innovative presentations of this promising bee product are also presented in this chapter. Finally, this chapter aims to present the regulatory affairs, potential market for propolis around the world, and perspectives for a near future.

**Keywords:** Brazilian propolis, green, red, brown, chemical composition, antimicrobial, immunomodulatory, antioxidant, extraction process, innovation, regulatory affairs, po‐ tential market

© 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. © 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
