Application status of royal jelly in the medical field

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-12 DOI:10.1016/j.jff.2025.107021

Jun-Hong Huang , Qian-Qian Wang , Shi-Yi Zhang , Chu-Yue Zhang , Yu Huang , Yan-Xia Feng , Shu-Ying Feng

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Abstract

Royal jelly (RJ), a representative product of food-medicine homology, possesses complex bioactive components including major royal jelly proteins (MRJPs) and 10-hydroxy-2-decenoic acid (10-HDA), contributing to its multifaceted pharmacological functions. This review systematically summarizes RJ's compositional profile, analytical techniques, and therapeutic effects across organ protection, antioxidant, anti-inflammatory, anticancer, neuroprotective, and immunomodulatory domains. Clinical and preclinical studies highlight RJ's efficacy in managing metabolic disorders, reproductive dysfunction, neurodegenerative diseases, and promoting wound healing. Despite these findings, translation to clinical use remains limited by factors such as unclear mechanisms, low oral bioavailability, and the lack of high-quality randomized trials. Future research should prioritize standardization of RJ formulations, mechanistic elucidation of key components, pharmacokinetic profiling, and interdisciplinary integration, including nanotechnology and traditional medicine. These directions are critical to unlocking RJ's potential as both a functional food and biotherapeutic agent, promoting its role in modern health strategies rooted in food-medicine homology.

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蜂王浆在医学领域的应用现状

蜂王浆（RJ）是食药同源的代表产品，具有蜂王浆主要蛋白（MRJPs）和10-羟基-2-十烯酸（10-HDA）等复杂的生物活性成分，具有多方面的药理作用。本文系统地综述了RJ的成分、分析技术以及在器官保护、抗氧化、抗炎、抗癌、神经保护和免疫调节等领域的治疗作用。临床和临床前研究强调RJ在治疗代谢紊乱、生殖功能障碍、神经退行性疾病和促进伤口愈合方面的疗效。尽管有这些发现，但由于机制不清楚、口服生物利用度低以及缺乏高质量的随机试验等因素，将其转化为临床应用仍然受到限制。未来的研究应优先考虑RJ配方的标准化、关键成分的机制阐明、药代动力学分析和跨学科整合，包括纳米技术和传统医学。这些方向对于释放RJ作为功能性食品和生物治疗剂的潜力，促进其在植根于食品-药物同源性的现代健康战略中的作用至关重要。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.