Royal jelly – properties and uses

Royal jelly – properties and uses

Royal jelly is the product obtained by the secretion of the hypopharyngeal and mandibular glands of the worker bees that develop from 5 to 14 days of the adult phase.
It is therefore a product of animal origin and is the only food for queen bees and larvae for the first three days of life.
Its appearance is typically gelatinous with a color ranging from white to greyish and an acid and sour taste; in fact its pH is between 3.7 and 5 and is soluble in water partially.
The use of royal jelly is recommended in cases of exhaustion as it has positive effects on the whole body and giving a feeling of well-being, greater resistance to fatigue and cold.

Its beneficial effects also affect the increase in appetite with efficacy even in cases of obesity, duodenal ulcer, for the skin improving elasticity, for neuro-psychic activity, decreasing the emotionality and improving mood, for sexual function by improving ovarian activity, for anemia and asthenia, arterial pressure raising it for those suffering from low blood pressure, coronary arteries and myocardiopathies, and finally, its properties and actions are being studied all over the world. on cancer.
The royal jelly contains on average: Lipids: 4.5%, Glucidi: 14.5%; in large part it is glucose and fructose (monosaccharides) and, in very minor proportions, sucrose, maltose, erlose, trehalose and melibiose, Protidi: 13% (free or combined amino acids) and water: about 66%. It also contains vitamins B, traces of vitamin C, but not other types of vitamins.
For the collection of royal jelly, for small quantities, we recommend a scraper directly in the apiary; when the withdrawals must be consistent, it is instead proceeded to a special room that respects the sanitary rules. In the event that the royal jelly must undergo long journeys and transport it is necessary to place the slats containing the cells with royal jelly in the refrigerator; subsequently, once you arrive in the processing laboratory you can proceed to withdraw the royal jelly by means of vacuum pumps that, by suction, allow you to put it in special containers.