Bee products as alternatives in the treatment of viral infections.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-04 DOI:10.1002/jsfa.70017

Michał Otręba, Łukasz Marek, Jerzy Stojko, Anna Rzepecka-Stojko

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引用次数: 0

Abstract

Medicines used in the treatment of viral infections usually reduce symptoms. There is a need to develop drugs that inhibit the viruses and do not merely relieve the symptoms. Natural bee products possess many pharmacological properties and are widely used in folk medicine. There are many studies on the antibacterial effects of bee products but little is known about their antiviral effects. An extensive literature search was conducted to find and summarize all articles about the antiviral activity of bee products such as bee bread, bee pollen, bee venom, beeswax, honey, propolis, and royal jelly. Analysis of the results showed that these products significantly affect RNA and DNA viruses, which are responsible for respiratory and digestive diseases. The bee products described in the review decrease the half-maximal inhibitory concentration (IC₅₀) and the half-maximal effective concentration (EC₅₀); they also increase the selectivity index (SI) values in comparison with controls. The mechanism of the antiviral effect of these products varies widely depending on the type of product and the virus. Thus, more in vitro and in vivo studies should be performed to confirm the use of bee products as a safe and promising adjunctive treatment in antiviral therapy. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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蜂产品作为治疗病毒感染的替代品。

用于治疗病毒感染的药物通常会减轻症状。有必要开发抑制病毒的药物，而不仅仅是缓解症状。天然蜂产品具有多种药理特性，广泛应用于民间医药。关于蜂产品的抗菌作用有很多研究，但对其抗病毒作用知之甚少。我们进行了广泛的文献检索，找到并总结了所有关于蜂产品（如蜂面包、蜂花粉、蜂毒、蜂蜡、蜂蜜、蜂胶和蜂王浆）抗病毒活性的文章。分析结果表明，这些产物对导致呼吸道和消化系统疾病的RNA和DNA病毒有显著影响。综述中描述的蜂产品降低了半最大抑制浓度（IC50）和半最大有效浓度（EC50）；与对照相比，它们还增加了选择性指数（SI）值。这些产品的抗病毒作用机制因产品类型和病毒而异。因此，应该进行更多的体外和体内研究，以确认使用蜂产品作为抗病毒治疗中安全且有希望的辅助治疗。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.