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Royal Jelly Fresh

Royal jelly (RJ) has been known for centuries, but in the last decades its systematic production and consumption has increased. RJ is secreted by the hypopharyngeal and mandibular glands of worker honeybees (Apis mellifera). This thick and milky substance contains water, proteins, carbohydrates, lipids, minerals, vitamins and such bio-active compounds as acetylcholine, peptides, the hormones testosterone, progesterone, prolactin, (hydroxydecanoic acid) (HDA), adenosine monophosphate (AMP)-N1Oxide, polyphenols, flavonoids and adenosine. Because of its bioactive compounds, RJ can be considered as a functional and nutraceutical food. 

Royal jelly has been demonstrated to possess numerous functional properties such as antibacterial activity, anti-inflammatory activity, vasodilative and hypotensive activities, disinfectant action, antioxidant activity, antihypercholesterolemic activity, and antitumor activity. 

Its properties mainly attributed to the phenolic compounds such as flavonoids. Flavonoids have been reported to exhibit a wide range of biological activities, including antibacterial, antiviral, anti-inflammatory, antiallergic, and vasodilatory actions. In addition, flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems including cyclo-oxygenase and lipoxygenase. 

Technical parameters: 66 % water, 13 % protein, 15 % carbohydrates, 5 % fat and 1 % minerals; 1 – 2.5% by the weight of fresh uterine fat comprises hydroxydecanoic acid (HDA) 

Shelf-life: at 4 °C – 6 months;  < -18 °C – 2 years 

Packing: brown glass bottle or plastic jars 50 – 1000g