Royal jelly
In its purest form, royal jelly has a gelatinous consistency and is an opaque yellowy white colour. It is relatively acidic. Thanks to its dense composition, royal jelly contains all the nutritional elements needed to grow larva and maintain the queen’s equilibrium: first of all, there is a lot of water (between 60 and 70%), then sugar (9-23%) and protein (10-18%) including a high proportion of amino acids, then fat (4-8%). 10-HDA (10-hydroxy-2-decenoic acid) is a fatty acid found exclusively in royal jelly: it is a component that researchers are very interested in, and has been identified as an important factor in a biological activity associated with the colony’s development strategies. Royal jelly obviously contains a lot of vitamins: B1, B2, B3, folic acid, B5, B6 and H as well as small quantities of vitamins A, B, D and E; these all play a role in maintaining an organism’s healthy balance. It also contains minerals and trace elements, including calcium, magnesium, potassium, sodium and zinc. Scientific literature also reports the presence of acetylcholine and antibiotics that are active on Proteus and Escherichia coli B.
It is incredibly high in B vitamins and is currently known to be the best source of B5 vitamins. The virtues of royal jelly are numerous, but not infinite. Serious scientific studies have confirmed the effects of royal jelly on human health. It has vasodilation and hypotensive, anti-cholesterolemic, anti-cancer, antiviral and anti-oestrogenic properties in post-menopausal women.
How to use royal jelly:
source: G.P.G.R. (Groupement des Producteurs de Gelée Royale) |
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