Bee products such as honey and propolis are frequently used as a traditional remedy since ancient times. Nowadays, interest in these products is increasing due to their numerous beneficial and health-promoting properties and, moreover, they are applied in alternative medicine and apitherapy. Honey and propolis and their characteristics are very well known. Their properties include, for example, antioxidant, antimicrobial, antiviral, anti-inflammatory, antifungal, wound healing, and cardioprotective activity. Among bee product, bee bread deserves attention due to its high nutritional values. Bee bread is a product of fermentation of bee-collected pollen and it is the main source of proteins and lipids for the bee’s larvae. Bee bread especially contains easily assimilated proteins like all human essential amino acids and polyunsaturated fatty acids, which are not synthesized in human body. Moreover, this product is a good source of minerals, vitamins and polyphenols as well. However, there is a lack of knowledge about biological properties of this product, including its antiviral and cell-protective potential. Our previous research showed that bee bread exhibited significant antibacterial activity against human pathogens, including methicillin-resistant strains of Staphylococcus aureus. But to date, there is very limited information about antiviral potential of this product. It is investigated that propolis exhibits genoprotective activity on rat cells due to presence of phenolic compounds. Bee bread contains significant amount of polyphenols as well, which can be responsible for the genoprotective potential of this product. Investigating bee bread antiviral and genoprotective/antimutagenic potential is an innovative research. There are very few research groups working on this subject worldwide. Realization of the planned research will provide abundant information of high scientific value and it fulfil the gaps in the knowledge about biological activity of bee bread.