Royal Jelly’s Secrets

Royal Jelly

The history and the theory of culture can tell us how important the bees were and still are. For instance, in ancient Greece when a person was eloquent or had the ability to predict the future events, it was custom to say that his or her lips were anointed with honey. Moreover, the priestess in the famous Delphi oracle of Apollo, were called “Delphic Bee”.

Many philosophers and politicians in the ancient times often used the “principle” of community organization, hierarchy, and the working atmosphere of the bee hives as a model for human society. Some of those famous scholars were Aristotle, Plato, and Seneca. Erasmus, Shakespeare, Tolstoy, and Marx also perceived bees as an example and model for humans.


What is Royal Jelly actually?

There are 20.000 species of bees around the world. Honeybees are the only extant members of the tribe Apini, from the genus Apis, and they are the only true specie that produce and storage honey. The bees gather the nectar and sweet deposits from plants, and trees, and store them in the honeycombs as a food. Honey is the complex substance made from this storage.

The mother of all bees is the Queen Bee, which is one of the workers bees, developed in 16 days in order to make a colony. She has a different morphology and greater size and is able to produce up to 2.000 eggs per day.  Given the fact that she is the mother of the colony, she needs to be strong and fertile.

The royal jelly is a secretion produced for the nutrition of queens and for larvae that would become the next queen. When bees decide to make a new queen, they choose several larvae and feed them with royal jelly in specially constructed cells for queens.


Royal Jelly Health Benefits

Royal jelly contains B-complex vitamins such as vitamin B5 and vitamin B6 and trace amount of vitamin C.  It is important that royal jelly also have fatty acids, amino acids, simple sugar (monosaccharide), proteins, traces of minerals, and some enzymes. Antibacterial and antibiotic compounds are also part of the royal jelly structure.

Royal jelly contains:

Vitamin B1: 1.5 to 7.4 mcg

Vitamin B2: 5.3 to 10.0 mcg

Vitamin B6: 2.2 to 10.2 mcg

Niacin: 91.0 to 149.0 mcg

Biotin: 0.9 to 3.7 mcg

Folic Acid: 0.16 to 0.50 mcg

Inositol: 78.0 to 150.0 mcg

After many researches, it was concluded that royal jelly has about 185 organic compounds. The most important protein is the one called royalactin that causes larvae to become queens.

For ages, royal jelly was famous as a remedy for many skin infections and treatments in folklore medicine. On the other hand, the popularity came with the belief that royal jelly has anti-aging properties due to its vitamins, minerals and amino acids. Common usage of jelly was also those related to the fertility and body weights. Today, royal jelly is very famous for its usage in beauty products and skin care. Treating depression with royal jelly also gains popularity because of its ability to increase the energy and stimulate the metabolism.

Although royal jelly has century’s long utilization, many research studies are not yet confirmed.


It is believed that royal jelly can treat or heal:

Anti-tumor and anti-cancer treatments
Broken or weak bones
Bladder infections
Coronary artery disease
Hormonal imbalances
High cholesterol level
High blood pressure
Immune system problems
Liver ailments
Mental exhaustion
Panic attacks
Retarded growth
Skin blemishes and wrinkles
Bacterial infections
Viral infections
Weight control
Wound healing
Weak or tired eyes


Immune System Booster

The enchantment of immune system stems from the fact that royal jelly has unique proteins. These proteins are significant for the production of the immune cells, and for combat different bacteria. It is important to mention that these proteins are also crucial for faster wound healing. The protein that is number one immunity booster protein is the one called royalisin.

According to the study conducted by Japanese researchers, royalisin gives the bees the ability to fight allergy, and illness.


Metabolism and Blood Sugar Treatment

Royal jelly inhibits lipid per oxidation within the body so it can help your body burn fat faster. Although it in not entirely clear why royal jelly has the ability to help body burn fat, it is suspected that the presence of a compound called 10-HDA is the reason. A decrease in lipid per oxidation helps the metabolism that, on the other hand, influence on lower cholesterol and triglycerides.


Fertility Benefits

Although this is one of the myths related to the Queen Bee, it is confirmed by some research studies. Royal jelly seems to have an ability to change juvenile hormone. Moreover, the influence that royal jelly has an anti-aging due to the compound called elatin, can help with faster conception.


Emotional Problems

Due to the anti-depressive properties, royal jelly has a calming effect on nervous. Perhaps seen as an unusual characteristic of royal jelly, the science confirmed its usage in treating different emotional disorders.


Where you can find Royal Jelly?

For 5-6 months, one well-managed hive can produce 500 grams of royal jelly. The producers scrape the jelly out of queen cups with a wooden spoon. After the collection, they must have an immediate access to cold storage or refrigerator because jelly is perishable.  In order to extract one kilogram of royal jelly, 2000 queen cups have to be emptied at least. Today, the most common form of royal jelly is as a supplement.

Okamoto, I, et. al. (2003) Major Royal Jelly Protein 3 Modulates Immune Responses in Vivo and in Vitro, Life Sciences. September: 2029-2045.
Nagai T., et al. (2001), Antioxidative activities of some commercially honeys, royal jelly, and propolis, Food Chemistry 75, November: pgs. 237–240.
Siavash M., et al., (2011), The efficacy of topical Royal Jelly on diabetic foot ulcers healing: A case series, Journal of research in medical sciences: the official journal of Isfahan University of Medical Sciences 16, July: 904–909.
Viuda-Martos, M., et al.,(2008), Functional Properties of Honey, Propolis, and Royal Jelly, Journal of Food Science 73: R117–R124.

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