Royal jelly content

In the field of apiculture, legal limits were set for HMF content in honeys [49], as a tool to check both for applied technology (pasteurization) and for aging, while furosine is not an official parameter at present, but several researches were carried out on its application to royal jelly quality control [50,51]. 

High pantothenic acid content (2.0-10.0 milligrams/100 grams) Beef (brain, heart, kidney, liver), chicken (liver), cod ovary, groundnut (peanut), herring, lamb (kidney), pea (dry), pork (kidney, liver), royal jelly, sheep (liver), wheat bran and germ, yeast. 

On the other hand, furosine is suitable to assess the quality and freshness of royal jelly, the essential food for the larvae of queen bees, secreted by nurse worker bees 42 Commercial royal jelly gave contents of 37-113 mg per 100 g, whereas samples of known origin averaged 42 mg per 100 g. A sample with 72 mg per 100 g when stored at 4 °C or room temperature for 10 months reached 100 and 501 mg per 100 g, respectively. The latter represents blockage of only 12% of lysine residues. 

Table 2. Effects of royal jelly on die weight and hemoglobin content of the gels 5 days after implantation into mice of Matrigel supplemented with acidic fibroblast growth factor (aFGF) and heparin...

Royal jelly. Nutritional paste prepared by nurse bees tom head gland secretions and honey stomach contents for rearing queen bee larvae. R. j. contains ca. 24% water, 31% protein, 15% carbohydrates, 15% ether-soluble components as well as 2% ash, and further trace elements such as iron, manganese, nickel, cobalt, etc., and various vitamins. Although synthetically prepared R. j. keeps the larvae alive it does not result in the development of a queen bee. R. j. differs from the breeding nutrition of worker bees by having higher concentrations of neopterin, biopterin, and... 

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