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The study was conducted to determine the antioxidant and anti-diabetic properties of bee pollen. The phenol content of extracts was 1.43, 2.04, 2.10 and 1.79 mg gallic acid g-1, respectively. Total flavonoid content was 0.78, 1.39, 0.86 and 0.79 mg gallic acid g-1 respectively. Bee pollen extracts have the potential to scavenge free radicals and lower blood glucose due to the presence of phenols and flavonoids. The aqueous-ethanol extract had the lowest IC 50  for HRS and TAC, 0.53mg/mL and 0.25mg/mL respectively, which depicts that this extract alleviates the destructive effect of hydroxyl radicals. Methanol extract had the lowest IC 50  0.21 mg/mL) for DPPH inhibition, hence it was able to scavenge the DPPH radicals. Ethanol extract had the lowest IC 50  (0.04 mg/mL) for 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid inhibition, hence it can protect living cells from ABTS cations. The aqueous-ethanol extract displayed higher inhibition of α-amylase (4.51 mg/mL) while the aqueous extract exhibited a higher inhibition of α-glucosidase (0.60 mg/mL), which slows down the breakdown of disaccharides and reduces sugar buildup in the bloodstream. Bee pollen has potential antioxidative and antidiabetic activity.

Bee Pollen Extracts as Potential Antioxidants and Inhibitors of α-Amylase and α-Glucosidase Enzymes In Vitro Assessment