Today, bee pollen is commonly used in folk medicine and its pharmacy effects have not yet been scientifically proven. The composition and chemistry of bee pollen are not yet standardized nor defined in pharmacopoeia, and may vary due to its botanical and geographical origin, the plant species, environmental conditions, age and status of plants. Because of this, the type of bee pollen depends on the available bee pasture and types of plant species visited by bees. Bee pollen contains nutritional and essential substances and also significant amounts of polyphenolic substances, mainly flavonoids, that are considered as the main ingredients of pollen and its antioxidant properties. Researches show that pollen has significant antioxidant activity and mostly depends on phenol compounds. Large deviations of the this antioxidant activity are considerable, as well as content of phenolic compounds between pollen grains taken from different plant species and different geographical regions. The pollen antioxidant activity is usually expressed as the antioxidant capacity, and primarily depends on its botanical and geographical origin that is the subject of many scientific and research papers. This article gives an overview of bee pollen, its chemical composition and botanical origin, antioxidant properties and its capacity.

Summary Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample) to 0.65 (mg GA/g d.m. sample), and antioxidant activity from 208.45 (µmol Fe 2+ /L extract) to 354.45 (µmol Fe 2+ /L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L) and whiteness index (WI) values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a) and yellowness (b) colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample).