Royal Jelly 10 vials of 10ml YAMAMOTO

While honey has been known since ancient times, royal jelly, on the other hand, was discovered in the mid-17th century. This product has been the subject of numerous studies over time, primarily on its effects on neurasthenia, overwork, pregnancy, and various diseases. To date, at least 180 different compounds have been identified that give it energetic, metabolic, antibacterial, antiseptic, and anti-inflammatory properties. However, researchers conclude that royal jelly has many other fields of action, and further research is needed that could lead to new discoveries regarding its composition and potential applications.

Royal jelly, also known as "royal jelly," is a product secreted exclusively by nurse worker bees, between the fifth and fourteenth day of adulthood, from glands located on their heads. It is a protein-based substance, pale yellow in color, with a distinctive odor and a sweetish-sour taste. Its production is the result of the bees' true overeating of pollen, but it has long been used as a tonic and restorative in our tradition. It is a food given to all young larvae until their third day of life, and thereafter reserved only for those who will become "queen bees," while the others (future males and workers) receive a mixture of honey and pollen.
Bearing in mind that a queen bee has a life cycle of over five years, while a worker bee has a life cycle of approximately 45-90 days, the difference is essentially determined by the queen bee's diet.

Royal jelly is produced in large quantities by beekeepers by tricking worker bees into producing the jelly for a large number of queens, of which only a few survive at the end of the harvest.
This process allows for the collection of only a few grams of royal jelly, requiring long hours of work by the beekeeper, which is also due to the considerable cost of the product. The beehives are then collected by hand scraping with non-metallic tools or by suction through small glass tubes. The jelly is then placed in sterile glass containers until a sufficient quantity is reached for processing.

The jelly is then filtered to remove impurities and cooled in special containers or freeze-dried to be sold fresh and stored in the refrigerator, or freeze-dried and offered in various formats such as supplements in capsules, powders, and vials. The main constituents of royal jelly are, in varying amounts depending on the hive, water, proteins, sugars, lipids, and mineral salts. Water makes up approximately two-thirds of fresh royal jelly, but when analyzed by dry weight, proteins and sugars are by far the most abundant. Proteins make up an average of 73.9% by weight; a large portion of this comes in the form of amino acids, both free and combined.

All eight essential amino acids for humans are present. Sugars consist primarily of fructose and glucose in relatively constant proportions, similar to their content in honey; fructose therefore predominates. In many cases, fructose and glucose together account for 90% of the total sugars, while the sucrose content varies considerably from sample to sample.
The lipid content is, from many perspectives, a truly interesting feature. The lipid fraction consists of 80-90% free fatty acids with unusual and rare molecular structures. These are primarily hydroxylated fatty acids or short-chain dicarboxylic acids, commonly found in foods of animal and plant origin. These fatty acids are responsible for most of the biological properties associated with royal jelly.

The mineral salts contained in greatest quantities are, in decreasing order, K, Ca, Na, Zn, Fe, Cu and Mn, with a strong prevalence of potassium. The vitamins present in large quantities are Thiamine (B1), Riboflavin (B2), Nicotinamide (B3 or PP), Pantothenic Acid (B5), Pyridoxine (B6), Mesoisositol (B7), Biotin (Be or H), folic acid (B9). Also present in very small quantities are Vitamin A, Vitamin C, Vitamin D, Vitamin E. Other constituents include Acetylcholine, an antibacterial and antibiotic factor, produced during the digestion of honeydew, nectar and pollen by bees.

The result is a highly energetic product, recommended during periods of particular stress, to combat fatigue and protect the immune system. It helps you better cope with seasonal changes or a critical period when you need to optimize your overall body tone.

Royal jelly is a truly "special" natural element with tonic and restorative properties, recommended for children, convalescents, athletes, and students for its positive energetic effect on physical and nervous fatigue. It rebalances the body in cases of energy deficits associated with psychophysical fatigue. It has been appreciated by pediatricians and mothers for many years as a valuable tonic that promotes development and growth in children. In pediatrics, it is successfully used for premature babies who are therefore underweight, or commonly for those with poor appetite or malabsorption.

Royal jelly helps support growth; in fact, weight gain caused by its intake isn't simply a result of increased appetite, but rather the result of a specific action that improves food absorption. In addition to children, it is also prescribed for older adults with a poor appetite or those who need increased energy due to senile fatigue.

It has a balancing effect on the central nervous system, helping with insomnia, anxiety, and nervous tension. It acts as an antiseptic against various germs, including staphylococcus aureus, and has antiviral and antifungal properties, improving the function of the gastrointestinal system and adrenal glands (hence its name, "stress relief"). Royal jelly is also a valuable source of bifidobacteria, beneficial bacteria that support gastrointestinal health, thus acting as a probiotic.

The presence of positive bifidobacteria keeps candida, food intolerances, intestinal inflammation, and dysbiosis at bay, and there are studies (which require further investigation) that suggest it could be a potential weapon against type 2 diabetes in the future. Furthermore, from a metabolic perspective, it has been shown that a daily intake of just 100 mg of royal jelly reduces total cholesterol, bad "LDL" cholesterol, and triglycerides, and increases HDL cholesterol. These results thus suggest a positive role for royal jelly in the prevention of cardiovascular disease. It has also been observed that a reduction in blood pressure in hypertensive subjects occurs thanks to the presence of bioactive peptides with antihypertensive properties.

For better absorption of nutrients, it is recommended to take royal jelly orally, on an empty stomach, preferably 15-30 minutes before breakfast.