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Nutritional Analysis of Royal Jelly

Since the 1950s, scientists have believed that the nutritious jelly fed to certain bee larva was responsible for transforming them into queen bees. Some theorized that the substance, termed "royal jelly," could have a similar effect on humans. Since then, the metabolic pathway that results in a queen bee has been identified and linked to royal jelly. Though the same effect can't be reproduced in people, a mineral- and protein-rich content has been identified in royal jelly, and some have attributed cholesterol-lowering, anti-inflammatory, healing, and antibiotic properties to the substance that science is still attempting to verify.

  1. Identification

    • Royal jelly is a secretion by honey bees and is used in the early larval stage to feed offspring for the first four days of development. If a queen is needed by the hive, larva continues to be fed a large quantity of royal jelly, which triggers the growth of a large, fertile queen bee rather than a sterile worker or drone. The queen continues to eat nothing but royal jelly for the duration of her adult life.

    Protein

    • Royal jelly is mostly water---about 67 percent---and the non-water portion is about 45 percent protein. At least 29 different amino acids have been identified in royal jelly, including all of those essential to humans. The majority of these are glycoproteins, which are used in cell walls and moderate intercellular activity. About 2 percent of the protein content is free amino acids, particularly proline and lysine. At least one of the proteins in royal jelly has been shown to have antibacterial properties. Royalisin was shown to have potent antibacterial powers in a study published in 1990.

    Sugar

    • About half of the non-water content of royal jelly is sugar. Fructose is the primary sugar, followed by glucose. Together, they represent 90 percent of the total sugar in proportions similar to that of honey. The sugar content in royal jelly gives it a honey-like consistency and creates the stimulant effect.

    Fat

    • A relatively small amount of royal jelly is lipids, or fatty acids. To biochemists, the lipid content of royal jelly is interesting because the structure is uncommon, consisting of primarily short-chain fatty acids. These lipids are credited with most of the biological properties associated with royal jelly, particularly the lowering of cholesterol levels and stimulation of glial cells, which are non-neuronal cells that produce the myelin insulation that coats healthy neurons.

    Other

    • About 3 percent of the non-water content of royal jelly consists of minerals, enzymes and vitamins, including vitamins B5 (pantothenic acid) and B6 (pyridoxine) and trace amounts of C. It is fairly rich in potassium and calcium and contains lesser quantities of sodium, zinc, iron, copper and manganese. An insulin-like substance has also been found in royal jelly, as well as several enzymes that aid in digestion and utilization of the other contents.

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