Royal Jelly Fatty Acids: Chemical Composition, Extraction, Biological Activity, and Prospect

Abstract

Royal jelly (RJ) is a milk-like secretion produced by honey bees that is used to nourish larvae in the honeycomb. It contains many nutrients, including proteins, carbohydrates, fatty acids, and minerals. Fatty acids from RJ are gaining popularity owing to their antioxidant, anti-inflammatory, immunoregulatory, and antibacterial properties. Solvent and Soxhlet extraction are the most commonly used methods for fatty acid extraction from RJ. Owing to the inherent limitations of these methods, the development of a rapid and efficient method for fatty acid extraction from RJ is challenging. This review summarizes the current knowledge on the chemical composition, extraction methods, and biological activities of RJ fatty acids to provide a theoretical basis for expanding the prospective applications of RJ in human health.

Keywords

• Royal jelly
• Fatty acids
• Solvent extraction
• Biological activity