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Fermented Food-Derived Bioactive Compounds with Anticarcinogenic Properties: Fermented Royal Jelly As a Novel Source for Compounds with Health Benefits

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Anticancer plants: Properties and Application

Abstract

Fermented foods and their components have received extensive attention for their potential health benefits. Phenolics and other food related bioactive phytochemical and zoochemical compounds generated by fermentation have attracted particular attention for their putative roles in reducing the risk of chronic diseases including cardiovascular diseases, diabetes, and certain types of cancer. In this regard, the royal jelly produced by honey bees is a rich source of nutrients and bioactives for the development of functional foods because of its established pharmaceutical and nutraceutical properties. Royal jelly contains several essential nutrients and a number of bioactive compounds including peptides, flavonoid phenolics, and fatty acids such as 10-hydroxy-2-decenoic acid. The natural variation in bioactive peptides and phenolics in royal jelly depends on the floral sources and biodiversity of the wild plant species present in various environments. Royal jelly proteins and protein hydrolysates possess anticarcinogenic, antidiabetic, and antihypertensive properties. The present chapter comprehensively covers the potential anticarcinogenic benefits of fermented foods, including the possible anticancer properties of fermented royal jelly and its constituents.

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Authors and Affiliations

  1. School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, QC, Canada

    Muhammad Hussein Alu’datt, Hafiz Arbab Sakandar & Stan Kubow

  2. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

    Muhammad Hussein Alu’datt, Taha Rababah, Neveen Mustafa & Wafa Ayadi

  3. Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan

    Hafiz Arbab Sakandar & Muhammad Imran

  4. Department of Natural Resources and the Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

    Mohammad Noor Alhamad

  5. Faculty of Pharmacy, Jordan University of Science and Technology, Irbid, Jordan

    Nizar Mhaidat

  6. School of Food Science, Nutrition and Family Studies, Université de Moncton, Moncton, NB, Canada

    Carole Tranchant

  7. Department of Biological Sciences, Al Hussein Bin Talal University, Maan, Jordan

    Abdel Rahman Al-Tawaha

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  1. Muhammad Hussein Alu’datt
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Correspondence to Muhammad Hussein Alu’datt .

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  1. Department of Botany, Gandhi Faiz-e-Aam College, Shahjahanpur, Uttar Pradesh, India

    Mohd Sayeed Akhtar

  2. Department of Crop Science Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Mallappa Kumara Swamy

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Alu’datt, M.H. et al. (2018). Fermented Food-Derived Bioactive Compounds with Anticarcinogenic Properties: Fermented Royal Jelly As a Novel Source for Compounds with Health Benefits. In: Akhtar, M., Swamy, M. (eds) Anticancer plants: Properties and Application. Springer, Singapore. https://doi.org/10.1007/978-981-10-8548-2_7

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