Results 71 to 80 of about 2,086 (198)
Effect of queen cell numbers on royal jelly production and quality
Current Research in Food Science, 2022 Royal jelly (RJ) is a popular functional food with a wealth of health-promoting effects. Over 90% of the global RJ is produced in China mainly by a high RJ-producing honeybee (RJB) strain that can accept and feed a great number of queen larvae for RJ ...
Chuan Ma, Buajiram Ahmat, Jianke Li
doaj +1 more source
Journal of Functional Foods, 2018 Royal jelly (RJ) is known as a functional food for its diverse health-beneficial properties and complicated chemical compositions. Trans-10-hydroxy-2-decenoic acid (10-HDA) is the exclusive lipid component in RJ. In the present study, the in vitro anti-inflammatory effect of 10-HDA in LTA (Lipoteichoic acid from Staphylococcus aureus) induced RAW 264.7
Yi-Fan Chen +6 more
openaire +2 more sources
Food Science &Nutrition, Volume 13, Issue 7, July 2025.This clinical trial showed that royal jelly supplementation significantly improved athletic performance by increasing the time to exhaustion and peroxisome proliferator‐activated receptor gamma coactivator 1‐alpha (PGC‐1α) gene expression during the exhaustive endurance‐running test.
Yahya Pasdar +8 more
wiley +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2021 Royal jelly (RJ), is one of the important honey bee products and a functional food item in the regulation of diets and in the cosmetic industry. RJ has a potential towards various human disease treatments. The chemical content of RJ is influenced by some
Aytül Uçak Koç +3 more
doaj +1 more source
Journal of AOAC INTERNATIONAL, 1995 Abstract Thirty-nine samples of commercial products containing royal jelly were analyzed by liquid chromatography for their trans-10-hydroxy-2-decenoic acid (10-HDA) content. Most of the samples contained 10-HDA. Samples claimed to be pure royal jelly contained 1.98 to 6.37% 10-HDA (w/w).
B C, Bloodworth +3 more
openaire +2 more sources
Food Science &Nutrition, Volume 13, Issue 7, July 2025.Weissella, Lactococcus, Trichococcus, Leuconostoc, and Massila at the bacterial general level and Pichia, Hanseniaspora, Lachancea, Candida, and Cystofilobasidium at the fungi general level were the predominant microorganisms during the enhanced fermentation of Arabica coffee.
Xiaojing Shen +9 more
wiley +1 more source
بررسی تاثير مصرف شاهنگبين بر روی غلظت گلوکز سرم و هموگلوبين گليکوزيله و ظرفيت تام آنتی اکسيدانی سرم در بيماران ديابتی نوع دو [PDF]
, 2013 زمينه و هدف : بيماری ديابت نوع دو به ميزان زيادی در سراسر دنيا گسترده شده است. بعضی مطالعات تاثير شاهنگبين را در کاهش قند خون و همچنين اثرات آنتی اکسيدانی آن را نشان داده اند.
جزايری, شیما +4 more
core
FULL COMMUNICATION Royal Jelly Protects Against Ultraviolet B-Induced Photoaging in Human Skin Fibroblasts via Enhancing Collagen Production [PDF]
, 2020 Royal jelly (RJ) is a honeybee product containing proteins, carbohydrates, fats, free amino acids, vitamins, and minerals. As its principal unsaturated fatty acid, RJ contains 10-hydroxy-2-decenoic acid (10-HDA), which may have antitumor and ...
Eunson Hwang +5 more
core
Journal of Functional Foods, 2013 The effect of 10-hydroxy-2-decenoic acid (10-HDA), the unique component of royal jelly, on maturation and functions of human monocyte-derived dendritic cells (MoDCs) in culture was investigated. It has been shown that 10-HDA, at concentrations higher than 500 μM, induces apoptosis of MoDCs.
Mihajlovic, D. +3 more
openaire +3 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Packaging reduction, particularly in terms of single‐use plastic (SUP) packaging waste, as well as restrictions on specific packaging formats and regulatory requirements, are driving the demand for sustainable packaging solutions. Notably, within the category of SUP products, packaging accounts for the highest share at 40%. Therefore, advanced
Lokesh Kumar +3 more
wiley +1 more source