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Health promoting properties of bee royal jelly: Food of the queens

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dc.contributor.authorCollazo, Nicolas
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorNúñez Estévez, Bernabé
dc.contributor.authorOtero, Paz
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:44Z
dc.date.issued2021
dc.description.abstractRoyal jelly (RJ) demand is growing every year and so is the market for functional foods in general. RJ is formed by different substances, mainly carbohydrates, proteins, and lipids, but also vitamins, minerals, and phenolic or volatile compounds in lower proportion. Major royal jelly proteins (MRJP) are, together with 10†hydroxy†2†decenoic acid (10†HDA), key substances of RJ due to their different biological properties. In particular, 10†HDA is a unique substance in this product. RJ has been historically employed as health enhancer and is still very relevant in China due to the traditional medicine and the apitherapy. Nowadays, it is mainly consumed as a functional food or is found in supplements and other formulations for its health†beneficial properties. Within these properites, anti†lipidemic, antioxidant, antiproliferative, antimicrobial, neuroprotective, anti†inflammatory, immunomodulatory, antiaging, and estrogenic activities have been reported for RJ or its specific components. This manuscript is aimed at reviewing the current knowledge on RJ components, their assessment in terms of authenticity, their biological activities, and related health applications.en_EN
dc.description.sponsorshipThe research leading to these results was supported by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014–2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_01_E; by Xunta de Galicia supporting with the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; by EcoChestnut Project (Erasmus+ KA202); by Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019) that supports the work of P. Otero, the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The research leading to these results was supported by MICINN supporting the Ramón & Cajal grant for M.A. Prieto (RYC-2017-22891) and by University of Vigo for the predoctoral grant for M. Carpena (Uvigo-00VI 131H 6410211).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCollazo, Nicolas; Carpena, Maria; Nuñez-Estevez, Bernabe; Otero, Paz; Simal-Gandara, Jesus; Prieto, Miguel A. (2021). Health promoting properties of bee royal jelly: food of the queens. Nutrients. ISSN 2072-6643. 13:2, p. 1-26en_EN
dc.identifier.doi10.3390/nu13020543en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24433
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.subject10†hydroxy†2†decenoic aciden_EN
dc.subjectAuthenticityen_EN
dc.subjectBiological propertiesen_EN
dc.subjectHealth applicationsen_EN
dc.subjectMain proteins of royal jellyen_EN
dc.subjectRoyal jellyen_EN
dc.titleHealth promoting properties of bee royal jelly: Food of the queensen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.fundingStreamH2020
person.familyNameNúñez Estévez
person.familyNamePrieto
person.givenNameBernabé
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id3214-F893-6AC2
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-6435-7952
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication3101a08b-d13b-4eec-aa19-8f87e7e99dcc
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery3101a08b-d13b-4eec-aa19-8f87e7e99dcc
relation.isProjectOfPublication9980c0d6-0317-49a0-a44d-b8aedf2294a5
relation.isProjectOfPublication.latestForDiscovery9980c0d6-0317-49a0-a44d-b8aedf2294a5

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