Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Muhammad H Alu'datt, Doa'a Al-U'datt, Taha Rababah, Sana Gammoh, Mohammad Alrosan, Khalid Bani-Melhem, Yasmeen Al-Widyan, Stan Kubow, Dana AbuJalban, Wesam Al Khateeb, Mais Abubaker
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Abstract

The food and pharmaceutical industries have utilized royal jelly, an alternative medicinal food, as a natural pharmaceutical product since ancient times. Royal jelly has a unique remarkable composition containing lipids, proteins, carbohydrates, vitamins, minerals, hormones, and phenolic compounds. The rapidly expanding functional food market has coincided with the increasing consumer demand for royal jelly. Over the past two decades, royal jelly, a rich source of certain bioactive components, has been used by humans as a functional and nutritious food due to recent studies of the effect of royal jelly in underlying pathogenic processes in a variety of animal models. Scientific evidence has accumulated supporting a wide variety of health-promoting effects from the intake of royal jelly that supports cardiovascular health, immune and antioxidant function, wound healing, blood lipid, and glucose control in addition to antibacterial and antihypertensive effects. The main bioactive ingredients are Major Royal Jelly Proteins (MRJPs), essential oils, fatty acids, peptides, and phenolics, which are thought to have a significant role in the development of honeybee queens. The health-endorsing qualities of royal jelly make it a significant functional ingredient in the food, and cosmetic industry. Apisin is one of the main proteins in royal jelly that has antibacterial properties. Other bioactive ingredients of royal jelly that have multifunctional health-promoting properties include defensin-1, royalisin, apisimin, apidaecin, jelleins, royalactin and 10-hydroxy-2-decenoic acid (10HDA) in epigenetic diseases. This review highlights the important role that royal jelly plays as an agent in various fields of medicine, paying special attention to its biological features. Additionally, we discuss royal jelly's composition as a possible therapeutic for vital natural sources of bioactive substances.

功能性蜂王浆的最新研究方向:食品、保健品和药剂行业的前景亮点。
自古以来,食品和制药业就利用蜂王浆这种替代药用食品作为天然药物产品。蜂王浆具有独特的非凡成分,含有脂质、蛋白质、碳水化合物、维生素、矿物质、激素和酚类化合物。随着功能性食品市场的迅速扩大,消费者对蜂王浆的需求也日益增加。在过去二十年里,蜂王浆作为某些生物活性成分的丰富来源,已被人类用作功能性营养食品,这是因为最近在各种动物模型中研究了蜂王浆对潜在致病过程的影响。越来越多的科学证据表明,蜂王浆对心血管健康、免疫和抗氧化功能、伤口愈合、血脂和血糖控制,以及抗菌和降压有广泛的促进作用。蜂王浆的主要生物活性成分是主要蜂王浆蛋白(MRJPs)、精油、脂肪酸、肽和酚类物质。蜂王浆有益健康的品质使其成为食品和化妆品行业的重要功能成分。蜂胶素是蜂王浆中具有抗菌特性的主要蛋白质之一。蜂王浆中其他具有多功能健康促进特性的生物活性成分包括防御素-1、蜂王浆素、蜂王浆苷、蜂王浆肽、蜂王浆蛋白、蜂王浆actin和10-羟基-2-癸烯酸(10HDA)。这篇综述强调了蜂王浆作为一种药物在各个医学领域发挥的重要作用,并特别关注其生物学特性。此外,我们还讨论了蜂王浆作为重要天然生物活性物质来源的一种可能疗法的成分。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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