Royal jelly is mainly made of nitrogen-based substances, sugar and lipids and is very reach in group B vitamins. Just its sugar content defines its degree of purity: low concentrations of trehalose, maltose, gentiobiose, isomaltose, raffinose, erlose and melezitose make the composition of Royal jelly very similar to that of honey and this means a high purity of the product, whereas the presence of disaccharides and trisaccharides can be an indication of nutritional additives for bees.
Royal jelly is often used in the nutraceutical sector as an oral food supplement.
Both for the nutraceutical and for the pharmaceutical sector, too, it is worth mentioning that Royal jelly improves our physical and mental performance, enhancing our immune defences and complementing possible nutrition deficiencies.
Last but not least, Royal jelly has cosmetic properties: it helps improving skin trophism as well as it counteracts signs of ageing. In order to use it in this sector, it is essential to keep its features intact without contaminating the formula: air, light and heat can deeply affect it from an organoleptic point of view, that’s the reason why it is used in lyophilized form.
