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The composition of Royal Jelly
The composition of royal jelly is very complex and not fully investigated. According to the chemical composition, it is a combination of various components in ratios corresponding to the physiological needs of the organism. The composition of the studied bee product is only 87%. Fresh, native milk is a creamy mass, opaque, milky white or light cream color, the taste is slightly sour with a burning taste.
Freshly royal jelly is an opaque mass of creamy consistency, milky-white (to light cream) color, the taste is sour, with burning taste and specific pleasant smell.
The chemical composition of royal jelly is complex and unstable. It depends on the age of the larvae, harvest season, storage conditions, etc... In native royal jelly contains 60- 70% water, 30-40% solids, where most protein - 10-52%, also some carbohydrate (12 -40%) and lipids (2-10%). Moreover, has significant number of organics and contains amino acids (7-32%) and minerals (up to 2%). The remaining components (16%) are still unidentified.
Protein contained in royal jelly is albumin and globulins. The ratio of albumins to globulins is 2: 1. Enzymes in minor amounts are presented. Of the amino acids found in royal jelly 22, wherein the total amount of essential reach 11. Very high content of proline and hydroxyproline - their number can sometimes reach 80% of all amino acids.
Royal jelly from carbohydrates constitute the bulk of glucose and fructose. Less sucrose and other sugars - ribose, maltose, trehalose and the like. D.
Lipids and organic acids jelly - is up to three percent sterols, less than one percent glycerols and phospholipids, waxes and fatty acids (90% of the fatty acid is 10-hydroxy-2-decene acid).
Previously this acid was unknown in natural substances. Its specificity, which reflects a very rare form of natural resources is one of the main criterias of authenticity of royal jelly bees.
Set minerals in royal jelly are very wide and volatile, due to environmental variations of its formation in bees that live in different geo-botanical zones. However, there are almost always phosphorus, sodium, potassium, calcium, manganese, iron, copper, zinc and trace elements - only 110 elements and ash compounds typical for an animal body.
Vitamins that are in royal jelly compared to other natural products, are small. Basically, they are presented water-soluble B vitamins relatively much pantothenic acid - 200 micrograms per 1 g of the product. Among other substances should be noted in the permanent presence of jelly acetylcholine (1% solids). Detected adenosine triphosphoric acid and adenosine, guanosine, and cytidine mono- and diphosphates. Did the presence of nucleic acids DNA and RNA. Specific to milk is the presence in it biopterin and neopterin.
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