Results 71 to 80 of about 717,782 (176)
Physiological Entomology, Volume 50, Issue 3, Page 233-244, September 2025.Biosynthesis of the fatty acid components of the Apis mellifera mandibular gland pheromones takes place in a stepwise manner. Differential gene expression in the mandibular gland tissue of workers from two subspecies of African honey bees with differing reproductive potentials and at two age groups was investigated.
Fiona Nelima Mumoki +3 more
wiley +1 more source
In Vitro Anti-Inflammatory Effects of Three Fatty Acids from Royal Jelly
Mediators of Inflammation, 2016 Trans-10-hydroxy-2-decenoic acid (10-H2DA), 10-hydroxydecanoic acid (10-HDAA), and sebacic acid (SEA) are the three major fatty acids in royal jelly (RJ).
Yi-Fan Chen +4 more
doaj +1 more source
The Therapeutic Effects of Bioactive Compounds in Honeybee Products
The Journal of Qazvin University of Medical Sciences, 2019 Honey, royal jelly, propolis, and bee pollen are potentially beneficial to humans due to their bioactive agents. Different molecules of these honeybee products have been extracted and pharmacologically characterized.
Sepideh Hesami +1 more
doaj +1 more source
European Journal of Lipid Science and Technology, Volume 127, Issue 7, July 2025.Feedstock chemicals are commonly used as starting materials for specialty chemicals and their derivatization often involves oxidation reactions. Herein we report that nitroarenes can be used as photo‐responsive oxidants to achieve both the ozonolysis‐style oxidative cleavage and 1,2‐dihydroxylation of unsaturated fatty acids. The method requires simple
Piotr T. Błyszczyk, Daniele Leonori
wiley +1 more source
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
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
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
Quantification of trans-10-Hydroxy-2-Decenoic Acid and Adenosine in Royal Jelly Products Purchased in USA via HPLC [PDF]
, 2014 Quantitative analysis of trans-10-hydroxy-2-decenoic acid (10-HDA) and adenosine in pure form and dietary supplements of royal jelly available in the United States was carried out via reversed phase high performance liquid chromatography (RP-HPLC).
Hagerty, Sheila A
core +1 more source
Effect of high pressure homogenization against pasteurization on a nutraceutical product with a high 10-hydroxy-2-trans-decenoic acid content and vitamin C [PDF]
, 2016 [SPA] La aplicación de altas presiones de homogeneización (APH) en alimentos es reciente, limitada casi exclusivamente a zumos y leches. Hasta ahora, nunca se había utilizado en productos nutracéuticos, donde el mantenimiento de la calidad sensorial ...
García González, Antonio +2 more
core +1 more source