{"id":706,"date":"2020-03-13T00:05:16","date_gmt":"2020-03-13T00:05:16","guid":{"rendered":"https:\/\/apitherapy.co\/?p=706"},"modified":"2020-03-13T16:10:34","modified_gmt":"2020-03-13T16:10:34","slug":"nutricion-terapeutica-con-productos-de-la-colmena","status":"publish","type":"post","link":"https:\/\/apitherapy.co\/?p=706&lang=es","title":{"rendered":"Nutrici\u00f3n terap\u00e9utica con productos de la colmena"},"content":{"rendered":"\n

La nutrici\u00f3n es un proceso complejo e indispensable para la conservaci\u00f3n de la vida y el adecuado funcionamiento de cada uno de los tejidos del cuerpo (1). Este inicia con la absorci\u00f3n de los nutrientes en el tubo digestivo, su paso desde los tejidos adyacentes a la c\u00e9lula irrigados por los capilares sangu\u00edneos, matriz extracelular y los procesos de incorporaci\u00f3n y metabolismo (2). Las alteraciones en cada uno de los pasos implicados en el proceso de nutrici\u00f3n est\u00e1 relacionado con m\u00faltiples enfermedades agudas y cr\u00f3nicas as\u00ed como el deterioro de la calidad de vida (3,4). <\/p>\n\n\n\n

Los avances en el estudio del microbioma, gen\u00f3mica, prote\u00f3mica, transcript\u00f3mica y epigen\u00f3mica han modificado la forma en la cual se entiende el efecto de los alimentos y han dado lugar al entendimiento de las funciones que poseen algunos de ellos: se trata de los alimentos funcionales, es decir, aquellos que son \u00fatiles en la prevenci\u00f3n y manejo de enfermedades (5). Los productos de la colmena (pan de abejas, miel, jalea real, prop\u00f3leo y polen) son alimentos con importantes propiedades en t\u00e9rminos de la prevenci\u00f3n y tratamiento de diferentes enfermedades. <\/p>\n\n\n\n

Jalea real <\/h2>\n\n\n\n

La\njalea real es una sustancia que secretan las abejas desde las gl\u00e1ndulas\nubicadas en la regi\u00f3n hipofaringea. Las abejas utilizan la jalea real como\nalimento para las larvas y la abeja reina. Es una sustancia de color amarillo,\nviscosa y de sabor amargo (6). La jalea real est\u00e1\ncompuesta por agua, \u00e1cidos grasos y prote\u00ednas (7). Dentro de ellos la\nprote\u00edna mayor de la jalea real y el 17\u03b2-estradiol, 17\u03b1-etinilestradiol, \u00e1cido\n10-hidroxidecanoico y el \u00e1cido 10-hidroxitrans-2 decanoico son de inter\u00e9s\nterap\u00e9utico reconocido. <\/p>\n\n\n\n

Los siguientes son mecanismos y aplicaciones de la jalea real: <\/p>\n\n\n\n

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Su administraci\u00f3n puede ser por v\u00eda oral (500 a 1000 mg cada d\u00eda) o t\u00f3pica sobre las lesiones como ocurre en el caso de los beneficios sobre la piel. <\/p>\n\n\n\n

Miel de abejas<\/h2>\n\n\n\n

La miel de abejas es un l\u00edquido viscoso generalmente de\nsabor dulce derivado del n\u00e9ctar de las flores o de las secreciones dulces de\nalgunos tallos de las plantas. Las abejas introducen el n\u00e9ctar en su interior y\nlo transforman mezcl\u00e1ndolo con enzimas como la invertasa que modifica su\ncomposici\u00f3n. En buena medida este proceso busca tambi\u00e9n reducir la humedad del\nl\u00edquido (25). Este proceso se da\nmediante la trofalaxis un mecanismo de transferencia de n\u00e9ctar de boca a boca y\nen el cual tambi\u00e9n participan los z\u00e1nganos (26).<\/p>\n\n\n\n

La\ncomposici\u00f3n de la miel es compleja aunque en su mayor\u00eda se encuentran\ncarbohidratos (fructosa y glucosa principalmente) y agua. Tambi\u00e9n es posible\nidentificar amino\u00e1cidos, p\u00e9ptidos, vitaminas, minerales y agentes polifen\u00f3licos\n(27). En buena medida la\nutilidad de la miel de abejas debe sus propiedades terap\u00e9uticas a estos\ncomponentes polifen\u00f3licos. Estas composiciones var\u00edan de acuerdo a la regi\u00f3n\ngeogr\u00e1fica donde se ubica la colmena y a la fuente de alimento de las colmenas (28). De acuerdo a la\nfuente de alimento la miel puede ser clasificada como monofloral (al menos el\n60% del n\u00e9ctar deriva de una \u00fanica especie floral), multifloral (m\u00faltiples\nespecies florales) o miel de mielada (el n\u00e9ctar deriva de secreciones dulces\nque dejan otros insectos y que han extra\u00eddo de los tallos de los \u00e1rboles), un\ntipo particular es el mielato que procede de los pinos (29) (28). <\/p>\n\n\n\n

Los siguientes son mecanismos y aplicaciones de la miel de abejas: <\/p>\n\n\n\n

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La\nmiel de abejas debe consumirse a raz\u00f3n de 15 a 50 gramos por d\u00eda o t\u00f3pica sobre\nlas heridas. <\/p>\n\n\n\n

Prop\u00f3leo <\/h2>\n\n\n\n

Los\nprop\u00f3leos son una mezcla de resinas que obtienen las abejas de las diferentes\nfuentes vegetales que se encuentran alrededor de la colmena los cuales son\nsometidos a algunas transformaciones enzim\u00e1ticas por las abejas. A temperaturas\nbajas los prop\u00f3leos son de consistencia dura y es utilizado por las abejas para\nsellar huecos en la colmena y protegerla de la invasi\u00f3n de microorganismos y\npar\u00e1sitos, tambi\u00e9n se ha descrito que sirve para el reforzamiento estructural\nde la colmena y mitigar el efecto de las vibraciones sobre ella (43). <\/p>\n\n\n\n

La composici\u00f3n es variable de acuerdo a la regi\u00f3n\ngeogr\u00e1fica y la vegetaci\u00f3n de la zona de donde se obtenga sin embargo se\nidentifican resinas, b\u00e1lsamos, aceites vol\u00e1tiles y otras sustancias org\u00e1nicas\ndonde es posible identificar compuestos polifen\u00f3licos y flavonoides (44).<\/p>\n\n\n\n

Los siguientes son mecanismos y aplicaciones del prop\u00f3leo: <\/p>\n\n\n\n

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Debe indicarse a raz\u00f3n de 5 a 10 ml tomados cada d\u00eda o 2 a 4\naplicaciones en el sitio afectado en el caso del manejo de heridas e\ninfecciones de u\u00f1as o piel. <\/p>\n\n\n\n

Polen de abejas<\/h2>\n\n\n\n

Las\nabejas se cuentan dentro del grupo de animales capaces de consumir el polen. En\nsus patas poseen adaptaciones en forma de cestas para cargar los granos hasta\nla colmena. El tiempo de mayor consumo de polen es durante su fase de larva ya\nque en momentos posteriores de su ciclo vital se utiliza m\u00e1s el n\u00e9ctar como\nfuente de alimento (52). Las toman los granos\nde polen de las plantas y lo llevan a la colmena en donde se realizan\ntransformaciones mediadas por algunas enzimas como la amilasa y la catalasa para\npoder utilizarlo como alimento (53). <\/p>\n\n\n\n

Al\nmenos 200 componentes distintos han sido identificados en el polen. Dentro de\nlos componentes del polen se encuentran prote\u00ednas y amino\u00e1cidos (hasta 50% de\nsu composici\u00f3n), carbohidratos (hasta un 30%), l\u00edpidos (hasta un 7%), fibra\n(hasta un 20% de la composici\u00f3n) y otros compuestos como \u00e1cidos nucleicos,\nvitaminas y minerales (54). <\/p>\n\n\n\n

Los siguientes son mecanismos y aplicaciones del polen de abejas: <\/p>\n\n\n\n

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Cuando se consume en extracto etan\u00f3lico se requiere el\nconsumo de 5 a 10 ml cada d\u00eda y 15 gramos diarios en presentaci\u00f3n de gr\u00e1nulos. <\/p>\n\n\n\n

Pan de abejas<\/h2>\n\n\n\n

Se trata de una mezcla de miel, cera y polen que sufre un\nproceso de fermentaci\u00f3n l\u00e1ctica dentro de la colmena. Es un producto con un\nalto contenido de prote\u00ednas y amino\u00e1cidos, carbohidratos y \u00e1cidos grasos\ninsaturados (59).<\/p>\n\n\n\n

Los siguientes son mecanismos y aplicaciones del pan de abejas:<\/p>\n\n\n\n

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Este producto se indica a raz\u00f3n de 5 a 10 ml cada d\u00eda. <\/p>\n\n\n\n

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