{"id":86278,"date":"2024-12-31T12:35:54","date_gmt":"2024-12-31T11:35:54","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=79860"},"modified":"2025-03-03T10:29:04","modified_gmt":"2025-03-03T09:29:04","slug":"miele-proprieta-nutraceutiche-e-benefici-per-la-salute","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/","title":{"rendered":"Miele, propriet\u00e0 nutraceutiche e benefici per la salute"},"content":{"rendered":"<p>Un capitolo del volume \u2018The Power of Antioxidants &#8211; Unleashing Nature&#8217;s Defense Against Oxidative Stress\u2019, edito dalla Prof. Ana Novo Barros e la Dr. Ana Cristina Santos Abra\u00e3o (Universit\u00e0 di Tr\u00e1s-os-Montes e Alto Douro, Portogallo) \u00e8 dedicato all\u2019analisi delle propriet\u00e0 nutraceutiche del miele, e i potenziali benefici per la salute associati al suo consumo. (1)<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_87_1 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#1_Api_e_miele_premessa\" >1) Api e miele, premessa<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#2_Miele_proprieta_nutraceutiche_e_potenziali_benefici_per_la_salute\" >2) Miele, propriet\u00e0 nutraceutiche e potenziali benefici per la salute<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#3_Composti_fenolici\" >3) Composti fenolici<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#31_Acidi_fenolici_flavonoidi_e_salute\" >3.1) Acidi fenolici, flavonoidi e salute<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#4_Attivita_biologiche_del_miele\" >4) Attivit\u00e0 biologiche del miele<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#41_Azione_anti-ossidante_e_anti-aging\" >4.1) Azione anti-ossidante e anti-aging<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#5_Conclusioni_provvisorie\" >5) Conclusioni provvisorie<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/#Note\" >Note<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"1_Api_e_miele_premessa\"><\/span>1) Api e miele, premessa<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Il miele\u00a0<\/strong>\u00e8 una sostanza dolce naturale prodotta dalle secrezioni di parti vive di<br \/>\npiante o dalle escrezioni di nettare da otto specie di api:<\/p>\n<p>&#8211; quattro specie di api di dimensione media (<em>Apis<\/em>), che nidificano con favi multipli in cavit\u00e0. Non solo la celebre <em>Apis mellifera<\/em> (<em>western honeybee<\/em>), ma anche <em>Apis cerana<\/em>, <em>Apis koshevnicovi<\/em>, <em>Apis nigrocincta<\/em><\/p>\n<p>&#8211; due specie di api mellifere piccole (<em>Micrapis<\/em>), con favi singoli esposti. <em>Apis florea<\/em> e <em>Apis andreniformis<\/em><\/p>\n<p>&#8211; altre due specie di api grandi (<em>Megapis<\/em>), con singolo favo esposto. <em>Apis dorsata<\/em> e <em>Apis laboriosa.<\/em> (2)<\/p>\n<p><strong>L&#8217;uso del miele\u00a0<\/strong>da parte degli esseri umani \u00e8 documentato fin dall&#8217;et\u00e0 della pietra e il suo pi\u00f9 antico riferimento scritto si ritrova in documenti egizi che risalgono al 5500 a.C. (3)<\/p>\n<p><strong>Le caratteristiche del miele<\/strong>\u00a0variano notevolmente a seconda delle origini botaniche delle fonti di nettare e quelle geografiche, i climi e le stagioni di raccolta, oltre alle specie delle api. (4)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"2_Miele_proprieta_nutraceutiche_e_potenziali_benefici_per_la_salute\"><\/span>2) Miele, propriet\u00e0 nutraceutiche e potenziali benefici per la salute<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La composizione\u00a0del miele<\/strong> si basa su monosaccaridi, i cui composti principali sono glucosio e fruttosio (65%), e acqua (18%). A cui si aggiungono componenti minori quali proteine (enzimi), aminoacidi liberi, acidi organici, vitamine (e.g. niacina, acido pantotenico, piridossina, riboflavina e tiamina), minerali essenziali (i.e. calcio, rame, ferro, magnesio, manganese, fosforo, potassio, sodio e zinco) e metaboliti secondari (composti fenolici).<\/p>\n<p>\u2018<em>Secondo diversi autori<\/em><em>, esiste una variet\u00e0 di potenziali\u00a0<strong>propriet\u00e0 funzionali<\/strong> del miele, in particolare quelle associate a\u00a0<strong>benefici per la salute<\/strong>\u00a0e ad applicazioni farmaceutiche, come quelle antimicrobiche, antinfiammatorie, anticancerogene, antitrombotiche e antiossidanti, analgesiche, nonch\u00e9 il trattamento di ustioni, disturbi gastrointestinali, asma, ferite infette e ulcere cutanee<\/em>\u2019. (1)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"3_Composti_fenolici\"><\/span>3) Composti fenolici<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>I composti fenolici<\/strong>\u00a0trasferiti dalle api nel miele sono metaboliti secondari con numerose strutture e funzioni chimiche, sintetizzati dalle piante in risposta agli stress biotici (e.g. patogeni, parassiti, predatori) e fisici (i.e. radiazioni ultraviolette). Questi fitocomplessi sono classificati in due gruppi principali:<\/p>\n<p>&#8211; acidi fenolici (acidi idrossicinnamici e idrossibenzoici) e stilbeni<\/p>\n<p>&#8211; flavonoidi (flavonoli, flavoni, isoflavoni, antocianidine, calconi e flavanoli).<\/p>\n<h3><span class=\"ez-toc-section\" id=\"31_Acidi_fenolici_flavonoidi_e_salute\"><\/span>3.1) Acidi fenolici, flavonoidi e salute<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><strong>Gli acidi fenolici\u00a0<\/strong>sono riconosciuti per una vasta serie di benefici per la salute umana, quali antidiabetici, antinfiammatori, anticancerogeni e neuroprotettivi. Oltrech\u00e9 per il loro potenziale radioprotettivo. (5)<\/p>\n<p><strong>I flavonoidi<\/strong>, ove assunti regolarmente nella dieta, possono contribuire alla prevenzione di alcune patologie, grazie a propriet\u00e0\u00a0antiossidanti, antinfiammatorie, antiallergiche, antimicrobiche, antivirali e anticancerogene, antiepatotossiche, antiulcerogene e di antiaggregante piastrinico, tra le altre (6,7).<\/p>\n<h2><span class=\"ez-toc-section\" id=\"4_Attivita_biologiche_del_miele\"><\/span>4) Attivit\u00e0 biologiche del miele<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La ricerca\u00a0sui composti bioattivi<\/strong> che sono contenuti nel miele ha mostrato i loro effetti positivi per la salute umana sotto diversi aspetti, come quelli antinfiammatori, antimicrobici, antitumorali, antinvecchiamento e antidiabetici. (8)<\/p>\n<p><strong>Si aggiungono<\/strong>\u00a0effetti protettivi dei sistemi cardiovascolare, nervoso, respiratorio, cardiaco e gastrointestinale. La biodisponibilit\u00e0 dei componenti fitochimici e il modo in cui vengono assorbiti e metabolizzati determinano gli effetti del miele sulla salute umana. (9)<\/p>\n<h3><span class=\"ez-toc-section\" id=\"41_Azione_anti-ossidante_e_anti-aging\"><\/span>4.1) Azione anti-ossidante e anti-aging<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><strong>L\u2019azione antiossidante\u00a0del miele<\/strong> ha suscitato una notevole attenzione da parte dei ricercatori che hanno analizzato in modo approfondito vari tipi di miele, osservando differenze significative in relazione ai diversi profili fenolici. (7)<\/p>\n<p><strong>Lo stress ossidativo<\/strong> forma radicali liberi e influenza, tra l\u2019altro, l\u2019invecchiamento delle cellule e della pelle. L&#8217;attivit\u00e0 inibitoria enzimatica attribuita ai composti fenolici contenuti nel miele pu\u00f2 offrire una risposta come strumento nutraceutico-clinico.<\/p>\n<p><strong>Le medicine tradizionali cinese e araba<\/strong> riconoscono gli effetti benefici del miele nel migliorare l&#8217;aspetto generale della pelle (oltrech\u00e9 per combattere le infezioni fungine). Gli stessi ricercatori (Santos <em>et al<\/em>., 2023) hanno verificato le propriet\u00e0 anti-aging di un miele portoghese da Pittosporum undulatum. (10)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"5_Conclusioni_provvisorie\"><\/span>5) Conclusioni provvisorie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>\u2018<em>Le caratteristiche\u00a0<\/em><\/strong><em>organolettiche e la composizione chimica del miele, compresi i composti fenolici, svolgono un ruolo fondamentale nella definizione delle sue propriet\u00e0.<\/em><\/p>\n<p><em><strong>Questi composti<\/strong> <strong>fitochimici<\/strong> sono metaboliti secondari e sono i principali responsabili di diverse attivit\u00e0 bioattive come quelle antiossidanti, antimicrobiche e antinvecchiamento<\/em>\u2019. (1)<\/p>\n<p><em>Dario Dongo<\/em><\/p>\n<p><em> Cover credit Miss Lilou.Beaut\u00e9, porter un masque au miel. Blagues et dessins https:\/\/tinyurl.com\/m8yvxu5w<\/em><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Note\"><\/span>Note<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>(1) Soraia Santos, Ana Abra\u00e3o, Irene Gouvinhas, Ana Novo Barros. (2024). From Bees to Wellness: Exploring Nutraceutical Properties and Health-Boosting Potentials of Portuguese Honeys. Doi: 10.5772\/intechopen.112872. Dal volume edito da Prof. Ana Novo Barros e Dr. Ana Cristina Santos Abra\u00e3o. The Power of Antioxidants &#8211; Unleashing Nature&#8217;s Defense Against Oxidative Stress\u00a0<a href=\"https:\/\/tinyurl.com\/bdd73b75\">https:\/\/tinyurl.com\/bdd73b75<\/a><\/p>\n<p>(2) World\u2019s 8 honey bee species. Bees 4 Life\u00a0<a href=\"https:\/\/tinyurl.com\/y9rvfj7y\">https:\/\/tinyurl.com\/y9rvfj7y<\/a><\/p>\n<p>(3) Kuropatnicki AK, K\u0142\u00f3sek M, Kucharzewski M. Honey as medicine: Historical perspectives. Journal of Apicultural Research. 2018;57(1):113-118. Doi: 10.1080\/00218839.2017.1411182<\/p>\n<p>(4) Si veda il paragrafo 1 (La natura complessa del miele) al precedente articolo di Dario Dongo. Autenticit\u00e0 del miele e inaffidabilit\u00e0 dei test sul DNA. FT (Food Times). 19.12.24<\/p>\n<p>(5) Bravo L. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance.\u00a0Nutrition Reviews. 1998;56(11):317-333. Doi: 10.1111\/J.1753-4887.1998.TB01670.X<\/p>\n<p>(6) Yao LH, Jiang YM, Shi J, Tom\u00e1s-Barber\u00e1n FA, Datta N, Singanusong R, et al. Flavonoids in food and their health benefits.\u00a0Plant Foods for Human Nutrition. 2004;59(3):113-122. Doi: 10.1007\/s11130-004-0049-7<\/p>\n<p>(7) Lo studio in esame (Santos et al., 2024. Si veda nota 1) rappresenta in Tabella 2 alcuni composti fenolici identificati in diversi tipi di miele in base alla loro fonte botanica<\/p>\n<p>(8) Vuolo MM, Lima VS, Mar\u00f3stica Junior MR. Phenolic Compounds: Structure, Classification, and Antioxidant Power. Bioactive Compounds: Health Benefits and Potential Applications. Woodhead Publishing; 2019. pp. 33-50. Doi: 10.1016\/B978-0-12-814774-0.00002-5<\/p>\n<p>(9) Cianciosi D, Forbes-Hern\u00e1ndez T, Afrin S, Gasparrini M, Reboredo-Rodriguez P, Manna P, et al. Phenolic compounds in honey and their associated health benefits: A review. Molecules. 2018;23(9):2322. Doi: 10.3390\/molecules23092322<\/p>\n<p>(10) Santos S, Maia M, Barros A, Gouvinhas I. Assessment of phenolic content, antioxidant and anti-aging activities of honey from Pittosporum undulatum vent. Naturalized in the Azores Archipelago (Portugal).\u00a0Applied Sciences. 2023;13(3):1788. Doi: 10.3390\/MOLECULES21040451<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un capitolo del volume \u2018The Power of Antioxidants &#8211; Unleashing Nature&#8217;s Defense Against Oxidative Stress\u2019, edito dalla Prof. Ana Novo Barros e la Dr. Ana Cristina Santos Abra\u00e3o (Universit\u00e0 di Tr\u00e1s-os-Montes e Alto Douro, Portogallo) \u00e8 dedicato all\u2019analisi delle propriet\u00e0 nutraceutiche del miele, e i potenziali benefici per la salute associati al suo consumo. (1) [&hellip;]<\/p>\n","protected":false},"author":27,"featured_media":86243,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[1991],"tags":[353,289,1234],"class_list":["post-86278","post","type-post","status-publish","format-standard","has-post-thumbnail","category-consumatori-e-salute","tag-antiossidanti","tag-miele","tag-nutraceutica"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Miele, propriet\u00e0 nutraceutiche e benefici per la salute - FoodTimes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/miele-proprieta-nutraceutiche-e-benefici-per-la-salute\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Miele, propriet\u00e0 nutraceutiche e benefici per la salute - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"Un capitolo del volume \u2018The Power of Antioxidants &#8211; Unleashing Nature&#8217;s Defense Against Oxidative Stress\u2019, edito dalla Prof. Ana Novo Barros e la Dr. Ana Cristina Santos Abra\u00e3o (Universit\u00e0 di Tr\u00e1s-os-Montes e Alto Douro, Portogallo) \u00e8 dedicato all\u2019analisi delle propriet\u00e0 nutraceutiche del miele, e i potenziali benefici per la salute associati al suo consumo. 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