Chemical Composition and Antimicrobial Activity of Royal Jelly - Review
| Autor: | Lavinia Ioana Bărnuţiu, Liviu Al. Mărghitaș, Daniel S. Dezmirean, Cristina Manuela Mihai, Otilia Bobiș |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 2, Pp 67-67 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1841-9364 2344-4576 |
| Popis: | The present paper presents the literature data regarding the chemical composition and antimicrobial activity of Royal Jelly. Royal Jelly is a secretion from the hypofaringeal glands of worker bees which serves as a food for queen bee and to the growing up larvae. Having biological properties already proven, Royal Jelly has considerable commercial appeal and is today used in many sectors (pharmaceutical, food industries and cosmetic products). The physicochemical composition of pure royal jelly are analyzed by determining moisture, ash, lipids, proteins,vitamins, aminoacids, carbohydrates, 10-HDA; RJ is the key substance in the antimicrobial function of the system Apis mellifera. The intact Royal Jelly exhibited the highest antibacterial activity. |
| Databáze: | Directory of Open Access Journals |
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