Liquid propolis is a natural antibiotic with antibacterial, antiviral, anesthetic, and antioxidant properties. The quality of the product depends on the source of the bees, the location of the hives, and the processing methods used. It is important to store the product properly and check the concentration before buying.
Liquid propolis is prepared by immersing solid waxy propolis taken from the bee hive in monopropylene glycol (MPG) or ethanol. Demand for propolis is increasing as its reputation as a natural antibiotic grows, but care must be taken to ensure the best quality. The quality will depend on where the bees are harvested, the location of the hives, the process used to extract the product, the concentration of propolis in the liquid, and the other ingredients used.
A natural antibacterial agent with antiviral, anesthetic, antioxidant, and antibiotic properties, propolis is quickly becoming popular. Known since ancient times as a powerful remedy, it is a broad-spectrum natural antibiotic available in liquid, tablet, cream, spray and tincture form. There are many sources of liquid propolis in health food stores and online, but not all of these products are created equal.
Propolis contains about 150 complex compounds, including bioflavonoids; natural vitamins such as A, B1, B2, B6, C and E; and many macro and trace minerals. There are also highly active phytonutrients and phenolic compounds. The bees collect resin from tree bark, twigs and leaf buds and take it back to the hive, where they mix it with their enzymes to create the dark, sticky and highly nutritious propolis. They use it to keep their hive sterile.
To obtain the highest quality propolis liquid, it is best if the hives are located in areas free of pesticides and fertilizers. The storage of raw propolis must be done in freezers and in sterile conditions to keep the substance fresh and free of contaminants. Processing is best accomplished without the use of solvents and other toxic chemicals. Some beekeepers may use antibiotics, which are then passed into the raw propolis via the bees’ enzymes. If one product is much cheaper than others, then it is advisable to check the propolis concentration.
Propolis liquid should be stored in an airtight container and kept in a dark place away from excessive heat. A new product should not be mixed with the older ones, and depending on the substances used in the production of the liquid, the shelf life should be long. Local health food providers should be able to provide detailed information on the source of the product. There are also many suppliers online, but it is advisable to check the source and processing before buying.
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