Antiviral and cell protective potential of bee bread samples

Bee bread (BB) is a product of fermentation of bee-collected pollen  and revealed a high nutritional value. Other bee products, such as honey and propolis, are known for their antiviral activity, but bee bread is still under investigation, thus its antiviral potential is still unspecified.
This data sets contains results of antiviral potential of aqueous extracts of bee bread with preliminary identification of its bioactive compounds and genotoxicity/antigenotoxicity and mutagenicity/antimutagenicity of ethanolic extracts of bee bread. 
For antiviral activity of aqueous extracts of BB, the following tasks were performed: 

Calculations of cytotoxicity (CC50), inhibitory concentrations (IC50) and selectivity index (SI);
Analysis of correlation of SI with total phenolic content, total flavonoid content, total protein content and enzymatic activity of glucose oxidase;
Preliminary MS analysis of BB composition;
Statistical analysis.

For protective potential of ethanolic extracts of BB, the following tasks were performed: 

Estimation of antioxidant potential of BB extracts by DPPH radical scavenging assay and cellular antioxidant activity assay;
Determination of cytotoxicity of tested extracts on HEK203 cell line;
Single cell gel electrophoresis assay (comet assay) for determination of genotoxicity and antigenotoxicity;
Cytokinesis-blockage micronucleus assay for determination of mutagenicity and antimutagenicity;
Statistical analysis.