Royal Jelly: Chemistry, Storage and Bioactivities

• Published in: Journal of Apicultural Science Vol. 63; no. 1; pp. 17 - 40
• Main Authors: Maghsoudlou, Atefe, Mahoonak, Alireza Sadeghi, Mohebodini, Hossein, Toldra, Fidel
• Format: Journal Article
• Language: English
• Published: Pulawy Sciendo 01.06.2019; De Gruyter Poland
• Subjects: 17β-Estradiol; Acetylcholine; Adenosine; Adenosine monophosphate; Aging; Allergic reactions; Allergies; AMP; Anaphylaxis; anti-aging properties; anti-inflammatory activity; antibacterial properties; Antibiotics; antihypertensive effect; antioxidant activity; Apis mellifera; Asthma; Bees; bioactive; Bioactive compounds; Biological activity; blood; Carbohydrates; diabetes; Diabetes mellitus; dietary supplements; estradiol; Fertility; Flavonoids; Food; Food allergies; functional; Functional foods & nutraceuticals; functional properties; Glands; Hormones; humans; Inflammation; ingredients; Insulin; Lipids; liver; Mandibular gland; mandibular glands; Minerals; nutraceutical; Organic chemistry; Peptides; physicochemical; Physicochemical properties; Polyphenols; progesterone; prolactin; proteins; Reproductive system; royal jelly; Sex hormones; Shelf life; Skin; storage; Storage stability; Testosterone; tissue repair; Vitamins; worker honey bees; Wound healing

Royal jelly (RJ) has been known for centuries, but in the last 5-6 decades its systematic production and consumption has increased. RJ is secreted by the hypopharyngeal and mandibular glands of worker honeybees ( ). This thick and milky substance contains water, proteins, carbohydrates, lipids, mine...