数字农科院2.0

Active components and biological functions of royal jelly

文献类型： 外文期刊

作者： Guo Jianying;Wang Zixu;Chen Yaoxing;Cao Jing;Tian Wenli;Ma Baochen;Dong Yulan

作者机构：

关键词： Active components; Biological functions; Royal jelly

期刊名称： Journal of Functional Foods

ISSN： 1756-4646

年卷期： 2021 年 82 卷

页码：

收录情况： JCR（2021版）

摘要： Royal jelly (RJ) is a kind of bee product widely used in cosmetics, medicine and other fields. Not only can RJ regulate the physiological function of bee population, but also play a specific biological role in many diseases. This paper overviews the main active ingredients in the functional food RJ, including major royal jelly protein, fatty acids, phenols, flavonoids, etc, and summarizes the active role of RJ in the maintenance of human health, such as the regulation of immunity, lifespan, memory, digestive system, blood glucose, obesity, antibacterial and anti-cancer effect, among which the regulation of memory can be used in the treatment of Alzheimer's disease. These findings will benefit for comprehensive understanding and use of RJ, hence making it more effective in maintaining health. © 2021 The Authors

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