RT Journal Article
T1 Health promoting properties of bee royal jelly: food of the queens
A1 Collazo, Nicolas
A1 Carpena Rodríguez, María
A1 Núñez Estévez, Bernabé
A1 Otero, Paz
A1 Simal Gándara, Jesús
A1 Prieto Lage, Miguel Angel
K1 3104.01 Apicultura
K1 3309.20 Propiedades de Los Alimentos
K1 3206 Ciencias de la Nutrición
AB Royal jelly (RJ) demand is growing every year and so is the market for functional foods in general. RJ is formed by different substances, mainly carbohydrates, proteins, and lipids, but also vitamins, minerals, and phenolic or volatile compounds in lower proportion. Major royal jelly proteins (MRJP) are, together with 10-hydroxy-2-decenoic acid (10-HDA), key substances of RJ due to their different biological properties. In particular, 10-HDA is a unique substance in this product. RJ has been historically employed as health enhancer and is still very relevant in China due to the traditional medicine and the apitherapy. Nowadays, it is mainly consumed as a functional food or is found in supplements and other formulations for its health-beneficial properties. Within these properites, anti-lipidemic, antioxidant, antiproliferative, antimicrobial, neuroprotective, anti-inflammatory, immunomodulatory, antiaging, and estrogenic activities have been reported for RJ or its specific components. This manuscript is aimed at reviewing the current knowledge on RJ components, their assessment in terms of authenticity, their biological activities, and related health applications.
PB Nutrients
SN 20726643
YR 2021
FD 2021-02-07
LK http://hdl.handle.net/11093/1954
UL http://hdl.handle.net/11093/1954
LA eng
NO Nutrients, 13(2): 543 (2021)
NO European Commission | Ref. 0377_IBERPHENOL_6_E
DS Investigo
RD 13-dic-2024