**3. Conclusion**

strengthening feature of propolis on the body's immune system, it supports patient's body functions and therefore increases body's resistance. Propolis should be implemented as a complementary supportive care that is accompanied by conventional surgery, chemotherapy and radiotherapy. It is crucial to use it with an ethical and responsible approach and in right

Propolis and its derivates have the capacity to inhibit virus propagation. Several *in vitro* studies have shown the effect of propolis on the DNA and RNA of different viruses, among them Herpes simplex type 1, Herpes simplex type 2, adenovirus type 2, vesicular stomatitis virus and poliovirus type 2. The effects observed involve a reduction in viral multiplication and even

The antiseptic, antibiotic, antibacterial, antifungal and antiviral features of propolis come from its galangin, caffeic and ferulic acid content. In converted researches, propolis is used in branches and diseases such as dentistry, oto‐rhinolaryngology, ophthalmology, gynaecology, dermatology, digestive system diseases and pulmonary diseases besides its cancer and

The antioxidant, antimicrobial and antifungus effects of propolis are benefited by food technology. In a converted study, 0.02 and 0.4% of ethanolic propolis extract (EEP) and 0.28% of potassium sorbate are added in meat products that are mixed with stored fats and it is stated that meat products treated with propolis have a longer shelf life than the ones mixed with potassium sorbate [77]. Similar studies determine the fact that propolis has a significant level of antibacterial effect and propolis extracted in 0.3% ethyl alcohol extract and in water can be used successfully in meat products as a natural coating compound [78, 79]. In these studies, propolis forms a surface such as a film badge during the marination and its prevention of the microbial activity is remarked. Additionally, the utilization of propolis decreases the level of the total volatile nitrogen content (TVB‐N) and thiobarbituric acid (TBA) that affects the processed meats badly. Due to these features of propolis, it is recommended for use as a decent

In a research that has specified the physico‐chemical and microbiologic alterations in meat's structure, as a result of treating the beef hamburger meats with propolis ethanol extract (PEE) and freezing them for 8 months at −18°C, it is observed that propolis extends the shelf life

The impact of different propolis concentrations (250, 500 and 1000 ppm, respectively) on the microbial load on the surface of the Roumy cheese is searched and it is found that propolis inside the 1000 pm concentration completely prevents the production of mould and stigma‐ tosis in the cheese; therefore, the utility of propolis in foods as an economic and natural

In a research examining the bactericidal and bacteriostatic activity against the *Escherichia coli bacteria in vitro*, 20% EEP is recommended to be evaluated as a natural food preservative due to its neutralization of *E. coli bacteria* [82]. In a similar way, the antibacterial effect of the propolis on some of the fermentative bacteria in yogurt is examined and the inhibitory impact of the

propolis even at low concentration on the normal bacteria growth is stated [83].

doses and for enough time [75].

26 Superfood and Functional Food - An Overview of Their Processing and Utilization

a virucidal action [22].

radiation treatment [76].

preservative in processed and unprocessed meats [77].

without affecting the quality of meat negatively [80].

preservative is indicated as a result of the research [81].

The improving technology and changing living conditions alter human life and nutritional habits, and as a conclusion the thought of preventing diseases by being nourished with functional and super foods enriched with natural preservatives and substances that protect the health become extremely popular. More studies are needed on the contribution of the magnificent bee products have on our health and nourishment in order to create more awareness and influence the production of qualified bee products and increase the conscious selection and consumption of the bee products made by consumers. Making multidisciplinary scientific researches about the protective effects of the bee products as functional foods that meet with the common trend of 'not getting sick' will significantly contribute to spreading the results of the researches all around the world and improving the sector.
