Mel da Abelha Jataí IN 300ml - Balmel

<h3 data-end="715" data-start="675"><span style="font-size:20px;"><strong data-end="715" data-start="679">Mel da abelha Jata&iacute; &ndash; 300 ml </strong></span></h3> <p data-end="1297" data-start="752"><span style="font-size:16px;">O mel de abelha Jata&iacute; (<em data-end="799" data-start="775">Tetragonisca angustula</em>), tamb&eacute;m conhecido como mel de abelha sem ferr&atilde;o, &eacute; um produto natural altamente valorizado por suas caracter&iacute;sticas f&iacute;sico-qu&iacute;micas &uacute;nicas e potencial biol&oacute;gico. Produzido de forma artesanal por fam&iacute;lias de abelhas nativas, este mel apresenta sabor suave, levemente &aacute;cido, aroma floral delicado e textura fluida, resultado de seu <strong data-end="1173" data-start="1131">teor de &aacute;gua naturalmente mais elevado</strong> do que o mel de abelhas Apis mellifera, geralmente entre 20% e 25%, podendo variar conforme a flora e condi&ccedil;&otilde;es clim&aacute;ticas.</span></p> <p data-end="1344" data-start="1299"><span style="font-size:18px;"><strong data-end="1342" data-start="1299">Composi&ccedil;&atilde;o Qu&iacute;mica T&iacute;pica (aproximada):</strong></span></p> <ul data-end="1787" data-start="1345"> <li data-end="1477" data-start="1345"> <p data-end="1477" data-start="1347"><span style="font-size:16px;">A&ccedil;&uacute;cares simples: glicose (dextrose) e frutose s&atilde;o os principais componentes, em propor&ccedil;&otilde;es que podem variar conforme a amostra.</span></p> </li> <li data-end="1585" data-start="1478"> <p data-end="1585" data-start="1480"><span style="font-size:16px;">Sacarose: presente em pequenas quantidades, inferior ao mel de Apis, mas n&atilde;o zero em todas as amostras.</span></p> </li> <li data-end="1644" data-start="1586"> <p data-end="1644" data-start="1588"><span style="font-size:16px;">Minerais: c&aacute;lcio, ferro, magn&eacute;sio, pot&aacute;ssio e enxofre.</span></p> </li> <li data-end="1671" data-start="1645"> <p data-end="1671" data-start="1647"><span style="font-size:16px;">&Aacute;gua: cerca de 20&#8209;25%.</span></p> </li> <li data-end="1787" data-start="1672"> <p data-end="1787" data-start="1674"><span style="font-size:16px;">Compostos bioativos: flavonoides, polifen&oacute;is e enzimas naturais com potencial antioxidante e a&ccedil;&atilde;o antibacteriana.</span></p> </li> </ul> <p data-end="2329" data-start="1789"><span style="font-size:18px;"><strong data-end="1816" data-start="1789">Propriedades Biol&oacute;gicas</strong></span><br data-end="1819" data-start="1816" /> <span style="font-size:16px;">Estudos cient&iacute;ficos indicam que o mel de Jata&iacute; apresenta <strong data-end="1913" data-start="1876">atividade antibacteriana in vitro</strong>, atribu&iacute;da &agrave; combina&ccedil;&atilde;o de baixo pH, presen&ccedil;a de per&oacute;xido de hidrog&ecirc;nio e compostos fen&oacute;licos e flavonoides. Pesquisas demonstram que algumas amostras possuem a&ccedil;&atilde;o compar&aacute;vel ou superior ao mel de Apis em determinados testes bacterianos, especialmente contra cepas Gram-positivas. &Eacute; tradicionalmente usado como coadjuvante na cicatriza&ccedil;&atilde;o de pequenas feridas, embora n&atilde;o substitua tratamentos m&eacute;dicos convencionais.</span></p> <p data-end="2362" data-start="2331"><span style="font-size:18px;"><strong data-end="2360" data-start="2331">Caracter&iacute;sticas Sensorias</strong></span></p> <ul data-end="2598" data-start="2363"> <li data-end="2457" data-start="2363"> <p data-end="2457" data-start="2365"><span style="font-size:16px;">Sabor: suave, levemente &aacute;cido, com notas florais e c&iacute;tricas dependendo da flora de coleta.</span></p> </li> <li data-end="2523" data-start="2458"> <p data-end="2523" data-start="2460"><span style="font-size:16px;">Textura: fluida, transl&uacute;cida, mais l&iacute;quida que o mel de Apis.</span></p> </li> <li data-end="2598" data-start="2524"> <p data-end="2598" data-start="2526"><span style="font-size:16px;">Aroma: floral delicado, intensidade vari&aacute;vel conforme a origem floral.</span></p> </li> </ul> <p data-end="2627" data-start="2600"><span style="font-size:18px;"><strong data-end="2625" data-start="2600">Produ&ccedil;&atilde;o e Rendimento</strong></span></p> <ul data-end="2882" data-start="2628"> <li data-end="2882" data-start="2628"> <p data-end="2882" data-start="2630"><span style="font-size:16px;">Uma col&ocirc;nia de Jata&iacute; pode produzir de algumas centenas de mililitros a cerca de 1 litro de mel por ano, dependendo da florada e condi&ccedil;&otilde;es clim&aacute;ticas, bem menos que col&ocirc;nias de Apis, que podem produzir dezenas de litros anuais em condi&ccedil;&otilde;es favor&aacute;veis.</span></p> </li> </ul> <p data-end="2917" data-start="2884"><span style="font-size:18px;"><strong data-end="2915" data-start="2884">Processamento e Conserva&ccedil;&atilde;o</strong></span></p> <ul data-end="3305" data-start="2918"> <li data-end="3139" data-start="2918"> <p data-end="3139" data-start="2920"><span style="font-size:16px;">O mel de Jata&iacute; pode ser vendido <strong data-end="2965" data-start="2952">in natura</strong>, diretamente da colmeia, ou ap&oacute;s um processo de <strong data-end="3043" data-start="3014">cura/matura&ccedil;&atilde;o controlada</strong> para reduzir a umidade e aumentar a estabilidade, preservando sabor e propriedades bioativas.</span></p> </li> <li data-end="3305" data-start="3140"> <p data-end="3305" data-start="3142"><span style="font-size:16px;">Devido &agrave; alta umidade, o mel deve ser armazenado em local fresco, protegido da luz e da umidade, podendo ser conservado sob refrigera&ccedil;&atilde;o para evitar fermenta&ccedil;&atilde;o.</span></p> </li> </ul> <p data-end="3329" data-start="3307"><span style="font-size:18px;"><strong data-end="3327" data-start="3307">Sugest&otilde;es de Uso</strong></span></p> <ul data-end="3648" data-start="3330"> <li data-end="3422" data-start="3330"> <p data-end="3422" data-start="3332"><span style="font-size:16px;">Pode ser consumido puro ou adicionado a ch&aacute;s, bebidas mornas, sucos ou sobremesas leves.</span></p> </li> <li data-end="3545" data-start="3423"> <p data-end="3545" data-start="3425"><span style="font-size:16px;">Uso gastron&ocirc;mico: harmoniza bem com queijos, frutas e receitas que beneficiem do sabor suave e levemente &aacute;cido do mel.</span></p> </li> <li data-end="3648" data-start="3546"> <p data-end="3648" data-start="3548"><span style="font-size:16px;">Uso tradicional externo: coadjuvante em pequenas feridas ou cortes, respeitando orienta&ccedil;&atilde;o m&eacute;dica.</span></p> </li> </ul> <p data-end="3833" data-start="3650"><span style="font-size:16px;"><strong data-end="3661" data-start="3650">Volume:</strong>&nbsp;300 ml<br data-end="3670" data-start="3667" /> <strong data-end="3685" data-start="3670">Composi&ccedil;&atilde;o:</strong> mel puro de abelha Jata&iacute;, sem adi&ccedil;&atilde;o de a&ccedil;&uacute;cares, xaropes ou aditivos.<br data-end="3759" data-start="3756" /> <strong data-end="3770" data-start="3759">Origem:</strong> produ&ccedil;&atilde;o artesanal sustent&aacute;vel de abelhas nativas brasileiras.</span></p> <p data-end="3833" data-start="3650">&nbsp;</p> <h3 data-end="287" data-start="221"><span style="font-size:18px;"><strong data-end="287" data-start="225">Compara&ccedil;&atilde;o : Mel de Jata&iacute; &times; Mel de Apis mellifera</strong></span></h3> <table data-end="1727" data-start="289"> <thead data-end="390" data-start="289"> <tr data-end="390" data-start="289"> <th data-col-size="sm" data-end="325" data-start="289"><span style="font-size:18px;">Composi&ccedil;&atilde;o / Caracter&iacute;stica</span></th> <th data-col-size="sm" data-end="365" data-start="325"><span style="font-size:18px;">Mel de Jata&iacute; (Tetragonisca angustula)</span></th> <th data-col-size="md" data-end="390" data-start="365"><span style="font-size:18px;">Mel de Apis mellifera</span></th> </tr> </thead> <tbody data-end="1727" data-start="489"> <tr data-end="588" data-start="489"> <td data-col-size="sm" data-end="524" data-start="489"><span style="font-size:18px;">&Aacute;gua</span></td> <td data-col-size="sm" data-end="564" data-start="524"><span style="font-size:18px;">20&#8209;25%</span></td> <td data-col-size="md" data-end="588" data-start="564"><span style="font-size:18px;">15&#8209;18%</span></td> </tr> <tr data-end="688" data-start="589"> <td data-col-size="sm" data-end="624" data-start="589"><span style="font-size:18px;">Sacarose</span></td> <td data-col-size="sm" data-end="664" data-start="624"><span style="font-size:18px;">Muito baixo (&lt;1%)</span></td> <td data-col-size="md" data-end="688" data-start="664"><span style="font-size:18px;">8&#8209;10%</span></td> </tr> <tr data-end="789" data-start="689"> <td data-col-size="sm" data-end="724" data-start="689"><span style="font-size:18px;">Glicose + Frutose</span></td> <td data-col-size="sm" data-end="765" data-start="724"><span style="font-size:18px;">40&#8209;50%</span></td> <td data-col-size="md" data-end="789" data-start="765"><span style="font-size:18px;">30&#8209;35%</span></td> </tr> <tr data-end="890" data-start="790"> <td data-col-size="sm" data-end="825" data-start="790"><span style="font-size:18px;">Minerais (C&aacute;lcio)</span></td> <td data-col-size="sm" data-end="866" data-start="825"><span style="font-size:18px;">500&#8209;600 ppm</span></td> <td data-col-size="md" data-end="890" data-start="866"><span style="font-size:18px;">120&#8209;150 ppm</span></td> </tr> <tr data-end="991" data-start="891"> <td data-col-size="sm" data-end="926" data-start="891"><span style="font-size:18px;">Minerais (Magn&eacute;sio)</span></td> <td data-col-size="sm" data-end="967" data-start="926"><span style="font-size:18px;">500&#8209;600 ppm</span></td> <td data-col-size="md" data-end="991" data-start="967"><span style="font-size:18px;">300&#8209;350 ppm</span></td> </tr> <tr data-end="1093" data-start="992"> <td data-col-size="sm" data-end="1028" data-start="992"><span style="font-size:18px;">Minerais (Ferro)</span></td> <td data-col-size="sm" data-end="1069" data-start="1028"><span style="font-size:18px;">5&#8209;7 ppm</span></td> <td data-col-size="md" data-end="1093" data-start="1069"><span style="font-size:18px;">2&#8209;3 ppm</span></td> </tr> <tr data-end="1195" data-start="1094"> <td data-col-size="sm" data-end="1129" data-start="1094"><span style="font-size:18px;">Minerais (Pot&aacute;ssio)</span></td> <td data-col-size="sm" data-end="1171" data-start="1129"><span style="font-size:18px;">300&#8209;320 ppm</span></td> <td data-col-size="md" data-end="1195" data-start="1171"><span style="font-size:18px;">100&#8209;150 ppm</span></td> </tr> <tr data-end="1297" data-start="1196"> <td data-col-size="sm" data-end="1231" data-start="1196"><span style="font-size:18px;">Minerais (Enxofre)</span></td> <td data-col-size="sm" data-end="1273" data-start="1231"><span style="font-size:18px;">100&#8209;130 ppm</span></td> <td data-col-size="md" data-end="1297" data-start="1273"><span style="font-size:18px;">80&#8209;90 ppm</span></td> </tr> <tr data-end="1399" data-start="1298"> <td data-col-size="sm" data-end="1333" data-start="1298"><span style="font-size:18px;">Textura</span></td> <td data-col-size="sm" data-end="1375" data-start="1333"><span style="font-size:18px;">Fluida, mais l&iacute;quida</span></td> <td data-col-size="md" data-end="1399" data-start="1375"><span style="font-size:18px;">Mais denso, viscoso</span></td> </tr> <tr data-end="1501" data-start="1400"> <td data-col-size="sm" data-end="1435" data-start="1400"><span style="font-size:18px;">Sabor</span></td> <td data-col-size="sm" data-end="1477" data-start="1435"><span style="font-size:18px;">Suave, levemente &aacute;cido</span></td> <td data-col-size="md" data-end="1501" data-start="1477"><span style="font-size:18px;">Doce e intenso</span></td> </tr> <tr data-end="1625" data-start="1502"> <td data-col-size="sm" data-end="1537" data-start="1502"><span style="font-size:18px;">Propriedades medicinais</span></td> <td data-col-size="sm" data-end="1579" data-start="1537"><span style="font-size:18px;">A&ccedil;&atilde;o antibacteriana e antioxidante</span></td> <td data-col-size="md" data-end="1625" data-start="1579"><span style="font-size:18px;">Antioxidante, bom para energia e imunidade</span></td> </tr> <tr data-end="1727" data-start="1626"> <td data-col-size="sm" data-end="1661" data-start="1626"><span style="font-size:18px;">Rendimento por colmeia</span></td> <td data-col-size="sm" data-end="1703" data-start="1661"><span style="font-size:18px;">300 ml a 1 litro/ano</span></td> <td data-col-size="md" data-end="1727" data-start="1703"><span style="font-size:18px;">10 a 30 litros/ano</span></td> </tr> </tbody> </table> <p data-end="1753" data-start="1729"><span style="font-size:18px;"><strong data-end="1751" data-start="1729">Notas cient&iacute;ficas:</strong></span></p> <ul data-end="2167" data-start="1754"> <li data-end="1843" data-start="1754"> <p data-end="1843" data-start="1756"><span style="font-size:16px;">Valores s&atilde;o m&eacute;dios aproximados, variando conforme regi&atilde;o, florada e matura&ccedil;&atilde;o do mel.</span></p> </li> <li data-end="2022" data-start="1844"> <p data-end="2022" data-start="1846"><span style="font-size:16px;">A a&ccedil;&atilde;o antibacteriana do mel de Jata&iacute; foi confirmada por pesquisas no Instituto Adolfo Lutz (Laurino &amp; Gellis, 1991) e estudos de Melipon&iacute;neos (Gonnet, Lavie, Nogueira Neto).</span></p> </li> <li data-end="2167" data-start="2023"> <p data-end="2167" data-start="2025"><span style="font-size:16px;">O baixo teor de sacarose e a composi&ccedil;&atilde;o rica em glicose e frutose tornam o mel de Jata&iacute; mais fluido e menos propenso a cristaliza&ccedil;&atilde;o r&aacute;pida.</span></p> </li> </ul>