Review article
https://doi.org/10.2478/10004-1254-64-2013-2332
Royal Jelly: Component Efficiency, Analysis, and Standardisation
Nada Oršolić
orcid.org/0000-0001-5102-3606
; Zavod za animalnu fi ziologiju, Prirodoslovno-matematički fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Abstract
Royal jelly is a viscous substance secreted by the hypopharyngeal and mandibular glands of worker honeybees (Apis mellifera) that contains a considerable amount of proteins, free amino acids, lipids, vitamins, sugars, and bioactive substances such as 10-hydroxy-trans-2-decenoic acid, antibacterial protein, and 350-kDa protein. These properties make it an attractive ingredient in various types of healthy foods. This article brings a brief review of the molecular mechanisms involved in the development of certain disorders that can be remedied by royal jelly, based on a selection of in vivo and in vitro studies. It also describes current understanding of the mechanisms and beneficial effects by which royal jelly helps to combat aging-related complications. Royal jelly has been reported to exhibit beneficial physiological and pharmacological effects in mammals, including vasodilative and hypotensive activities, antihypercholesterolemic activity, and antitumor activity. As its composition varies significantly (for both fresh and dehydrated samples), the article brings a few recommendations for defining new quality standards.
Keywords
functional food; quality standardisation; chemical composition; bee products
Hrčak ID:
107637
URI
Publication date:
20.9.2013.
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