Propolis, in its raw form as it is first collected from the hive (raw propolis), contains various foreign substances and beeswax. The primary reason for this is its extreme stickiness and the fact that it is scraped off frames or hives to obtain it. Consuming it in this raw form is not recommended due to the loss of beneficial contents in the human body and the presence of foreign substances that may mix in during the scraping process. Instead, it is more advantageous to consume it in a purified extract form.
The local propolis (Turkiye) used in this Prof Saracoglu water/alcohol based propolis drops is meticulously collected by expert/trained beekeepers from the unique /mountains/plateaus of Anatolia, where numerous endemic flowers and mountain trees grow. The obtained propolis is produced in accordance with internationally recognized HACCP criteria in laboratory conditions. The phenolic compound analyses (HPLC) of Prof Saracoglu water/alcohol based propolis drops are conducted and reviewed by consulting academic personnel.
Raw Material: Prof Saracoglu use only domestically (Turkiye) produced raw propolis, thus supporting Turkiye beekeepers without any doubt and starting with high-quality raw materials. The procured raw materials are analyzed and classified, thus preventing regional content variations.
Solvent Type: Prof Saracoglu only use solvents suitable for human health, enabling us to produce Prof Saracoglu propolis products in their purest form without the use of any preservatives, coloring agents, or flavor enhancers.
Technique: To achieve more successful results every day, Prof Saracoglu constantly monitor and advance the quality of Prof Saracoglu water/alcohol based popolis drops through partnerships with universities and laboratory studies. Monitor the quantity of phenolic compounds present in water based/ alcohol based propolis by conducting analyses with these partnerships.
Propolis Ratio: Propolis, like an example of sugar soluble in water, can dissolve to a certain extent in solvents. The dissolution rate in water differs significantly from that in alcohol. In addition to the dissolution rate, the phenolic components left in water and alcohol also differ. Prof Saracoglu extend this ratio to the point where the solvent becomes saturated with propolis. Prof Saracoglu would like to report that they currently obtain products with a higher propolis content than many products on the market.
