**3. Bee Pollen Quality Evaluation**

The nutritional significance of bee pollen is paramount, as it encompasses a diverse range of bioactivities that contribute to disease prevention. Varied species of bee pollen possess distinct nutrient profiles and bioactive compounds, thereby exhibiting differential bioactivity. Oroian et al. conducted a comprehensive analysis of various parameters including organic acids, total phenols, total flavonoids, individual phenolic compounds, fatty acids and amino acids in Romanian bee pollen [9]. Additionally, Rojo et al. assessed the differences in levels of total phenols and flavonoids as well as antioxidant activity among bee pollen samples sourced from different botanical origins within Galicia, northwest Spain [10]. Qi et al. identified L-theanine (864.83–2204.26 mg/kg) and epicatechin gallate (94.08–401.82 mg/kg) as exclusive markers for the quality evaluation of *Camellia* bee pollen [11]. The results demonstrated the extensive botanical diversity and nutrient richness of bee pollen, thereby enhancing its potential as a valuable nutritional supplement.

However, there is a concern regarding the safety of bee pollen due to its potential to trigger food-related allergies. Tao et al. conducted a study employing cellulase, pectinase, and papain for the hydrolysis of allergens in bee pollen and investigated the impact of enzyme treatment on allergic reactions in BALB/c mice [12]. The results demonstrated that enzyme-treated bee pollen effectively reduced scratching frequency in mice, mitigated tissue damage caused by allergies, decreased serum IgE levels, and regulated bioamine production. Furthermore, it was observed that enzyme-treated bee pollen influenced metabolic pathways and modulated gut microbiota composition in mice. These findings indicate that enzyme-treated bee pollen has the potential to be utilized as a hypoallergenic product for consumer consumption.
