Background. Propolis is a resinous substance collected by honey bees (Apis mellifera) from various plant sources. It is commonly called bee glue and is used by bees to protect the hive. Because propolis contains numerous secondary plant metabolites, its type is closely related to the species of the plant from which it comes. Several hundred chemical substances have been identified in propolis, including: resinous and balsamic substances, waxes, essential oils, pollen and tannins. Propolis is most often used to treat and disinfect the skin, treat diseases of the ears, mouth, throat, maxillary sinuses, as an antifungal, antiinflammatory and analgesic. Propolis stimulates the immune system, relieves inflammation and weakness of the upper respiratory tract. It has antifungal, antibacterial and antiviral properties. Propolis prevents hemorrhoids, facilitates the regeneration of the mucous membrane, accelerates the healing of wounds and ulcers, and also has anti-inflammatory, anesthetic and regenerating properties. Due to its chemical composition and properties, propolis can also be a valuable raw material for the food industry. The aim of this work was to review the literature on the possibility of using propolis as a food ingredient and to assess its role in foodstuffs.
Results and conclusions. Propolis has strong antioxidant and antimicrobial effects, making it an attractive natural product that can be incorporated into foods as a functional ingredient. Enriching food products with propolis to improve the nutritional value, quality and functionality of food is the subject of numerous studies due to its natural origin and multidirectional impact. The results of published research have shown that propolis can be used in various foods, such as meat, dairy, juices, fruits, oils and seafood, to extend shelf life, prevent lipid oxidation and provide health benefits to consumers. However, numerous propolis compounds have a strong, characteristic taste and aroma, which causes changes in the sensory properties of food.