EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Differences in the chemical composition between royal jelly produced after the flowering of a particular plant and royal jelly produced after the flowering of several species



Differences in the chemical composition between royal jelly produced after the flowering of a particular plant and royal jelly produced after the flowering of several species



Rivista della Societa Italiana di Scienza dell'Alimentazione 18(3): 149-154



It is now almost certain that the royal jelly's botanical origin influences its chemical composition; this work tries to evidence the possibility that, beyond that, a differentiation between samples produced after the flowering of a single species and samples produced after the flowering of several species can exist; moreover, such a separation seems to persist also when taking into account only groups of variables (minerals, amino acids, fatty acids and vitamins).

(PDF emailed within 1 workday: $29.90)

Accession: 007207112

Download citation: RISBibTeXText



Related references

Differences in the chemical composition of unifloral royal jelly and multifloral royal jelly. Rivista della Societa Italiana di Scienza dell' Alimentazione 18(3): 149-154, 1989

Analysis of royal jelly of honey bees part 1 amino acid composition of hydrolyzates of fresh and lyophilized royal jelly. Polskie Archiwum Weterynaryjne 18(3): 411-418, 1975

Analysis of royal jelly of honeybees. I. Amino acid composition of hydrolyzates of fresh and lyophylized royal jelly. Polskie Archiwum Weterynaryjne 18(3): 411-418, 1975

Quality control of royal jelly: Bibliographic review of work on composition, properties and uses of royal jelly. Bulletin Apicole de Documentation Scientifique et Technique et d' Information 13(2): 145-160, 1970

Studies on lipids in royal jelly part 2 on the sterol in royal jelly worker jelly and pollen. Bulletin of the Faculty of Agriculture Tamagawa University (13): 46-53, 1973

Physicochemical characterisation of French royal jelly Comparison with commercial royal jellies and royal jellies produced through artificial bee-feeding. Journal of Food Composition and Analysis 29(2): 126-133, 2013

Studies on lipids in royal jelly. 2. On the sterol in royal jelly, worker jelly, worker larva and pollen. Bulletin of the Faculty of Agriculture, Tamagawa University 13: 46-53, 1973

Quantitative determination of trans-10-Hydroxy-2-Decenoic Acid (10-HDA) in Brazilian royal jelly and commercial products containing royal jelly. Journal of apicultural research6(3): 149-153, 2007

Quantification of major royal jelly protein 1 in fresh royal jelly by indirect enzyme-linked immunosorbent assay. Bioscience, Biotechnology, and Biochemistry 77(6): 1310-1312, 2014

Determination of royal jelly freshness by ELISA with a highly specific anti-apalbumin 1, major royal jelly protein 1 antibody. Journal of Zhejiang University. Science. B 16(2): 155-166, 2015

Hydrophilic interaction chromatography/tandem mass spectrometry for the determination of melamine in royal jelly and royal jelly lyophilized powder. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences 877(32): 4164-4170, 2010

Compositions of royal jelly II. Organic acid glycosides and sterols of the royal jelly of honeybees (Apis mellifera). Chemical & Pharmaceutical Bulletin 55(10): 1528-1531, 2007

Investigation on royal jelly. II. Some biochemical aspects of royal jelly in male and female rats Inhibitory effects. Egyptian journal of pharmaceutical sciencesub 1982) 20(1-4): 263-269, 1982

Determination of trans-10-hydroxy-2-decenoic acid content in pure royal jelly and royal jelly products by column liquid chromatography. Journal of Chromatography, A 839(1/2): 265-268, 1999