Flower pollen is collected by bees visiting flowers and is commonly used as a dietary supplement for its numerous health benefits. Rich in proteins, vitamins, minerals, and antioxidants, flower pollen is often described as a natural "superfood." It is used not only to enhance energy and overall well-being but also for its potential to support immune and digestive functions.

Nutritional Profile (per 100 grams):

• Calories Approximately 314 kcal.
• Protein About 24.1 grams, providing a high percentage of easily assimilable proteins.
• Fat About 4.9 grams, including a good presence of essential fatty acids.
• Carbohydrates About 49.2 grams, which include a variety of natural sugars and fibers.
• Fiber About 6.0 grams.
• Vitamins and Minerals Rich in B vitamins, vitamin C, vitamin E, iron, magnesium, calcium, and potassium. It also contains a significant amount of bioactive antioxidants.

Industrial Production Process

The production of flower pollen involves collecting and processing pollen grains from flowers, a product known for its nutritional benefits and used in health supplements. 

• Pollen collection. Pollen is collected from plants during peak blooming times, using special brushes or other mechanical devices that gently remove pollen from flowers without harming the plant.
• Cleaning and sieving. The collected pollen is cleaned to remove impurities and debris, then sieved to ensure uniformity in the size of the grains.
• Drying. Pollen is gently dried at low temperatures to preserve its essential nutrients and reduce moisture content, preventing mold formation.
• Packaging. Finally, the dried pollen is packaged in airtight containers to maintain freshness and protect it from light and moisture.

Considerations

Flower pollen is known for its anti-inflammatory, antimicrobial, and antioxidant properties. It is traditionally used to enhance stamina and vitality, to support digestive health, and to aid in allergic reactions, thanks to its ability to strengthen the immune system.

Culinary Use Can be added to smoothies, yogurt, cereals, or used to garnish salads and other dishes for a nutritional and decorative touch.

Health Benefits Supports the immune system, improves digestion, and provides sustained energy (1). It is also used for its supportive action in conditions of stress and fatigue.

Storage Store in an airtight container in a cool, dry place to preserve its potency and freshness.

Safety

Allergies and Sensitivities Individuals allergic to pollens should proceed with caution, as flower pollen can cause allergic reactions (2).

Allergen-specific immunotherapy is the only approved therapy for the curative treatment of pollen-induced allergies (3).

Bibliografia_____________________________________________________________________

(1) Uțoiu E, Matei F, Toma A, Diguță CF, Ștefan LM, Mănoiu S, Vrăjmașu VV, Moraru I, Oancea A, Israel-Roming F, Cornea CP, Constantinescu-Aruxandei D, Moraru A, Oancea F. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium. Nutrients. 2018 Sep 23;10(10):1365. doi: 10.3390/nu10101365.

Abstract. The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids-SCFA); parameters related to Kombucha fermentation (dynamics of lactic acid bacteria-LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM images highlight the adhesion of the SCOBY bacteria to pollen. Ultrastructural analysis reveals the release of the pollen content. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.

Kostić AŽ, Milinčić DD, Barać MB, Ali Shariati M, Tešić ŽL, Pešić MB. The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. Biomolecules. 2020 Jan 5;10(1):84. doi: 10.3390/biom10010084. 

Abstract. Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.

(2) Poncet P, Sénéchal H, Charpin D. Update on pollen-food allergy syndrome. Expert Rev Clin Immunol. 2020 Jun;16(6):561-578. doi: 10.1080/1744666X.2020.1774366. 

Abstract. Introduction: Allergies affect 20-30% of the population and respiratory allergies are mostly due to pollen grains from anemophilous plants. One to 5% of people suffer from food allergies and clinicians report increasing numbers of pollen-food allergy syndrome (PFAS), such that the symptoms have broadened from respiratory to gastrointestinal, and even to anaphylactic shock in the presence of cofactors. Thirty to 60% of food allergies are associated with pollen allergy while the percentage of pollen allergies associated to food allergy varies according to local environment and dietary habits....Expert opinion: Both allergenic sources, pollen and food, are submitted to the same stressful environmental changes resulting in an increase of pathogenesis-related proteins in which numerous allergens are found. This might be responsible for the potential increase of PFAS.

(3) Su Y, Romeu-Bonilla E, Heiland T. Next generation immunotherapy for tree pollen allergies. Hum Vaccin Immunother. 2017 Oct 3;13(10):2402-2415. doi: 10.1080/21645515.2017.1367882. PMID: 28853984; PMCID: PMC5647991.

Abstract. Tree pollen induced allergies are one of the major medical and public health burdens in the industrialized world. Allergen-Specific Immunotherapy (AIT) through subcutaneous injection or sublingual delivery is the only approved therapy with curative potential to pollen induced allergies. AIT often is associated with severe side effects and requires long-term treatment. Safer, more effective and convenient allergen specific immunotherapies remain an unmet need. In this review article, we discuss the current progress in applying protein and peptide-based approaches and DNA vaccines to the clinical challenges posed by tree pollen allergies through the lens of preclinical animal models and clinical trials, with an emphasis on the birch and Japanese red cedar pollen induced allergies.