Royal Jelly Defrozen

Apis Mellifica

1. #Properties#
   

   Properties of royal jelly
   

   
   Royal jelly is a valuable and highly coveted bee product. Its properties and virtues have been used for several centuries. Scientific studies have made it possible to better understand its composition and researchers have highlighted a powerful natural active principle, to which they have attributed many benefits. Royal jelly has been recommended for centuries in Asia as general tonic and remedy for many illnesses. It has also joined the class of adaptogens in Eastern Europe, substances capable of increasing the body's ability to cope with forms of stress. Many researches have been carried out in the twentieth century and provided a better understanding of its composition. Royal jelly is composed of 65% water, contains many nutritive elements including sugars, proteins and lipids. It is also composed of minerals, several B vitamins, acetylcholine, and several antibacterial compounds that are effective in combating Escherichia coli B and bacteria of the genus Proteus. Its 10-hydroxy-2-decenoic acid (10-HDA) content, guaranteed by the ISO 12824 standard, is particularly interesting because it is presented as a natural immunostimulant. Royal jelly has many health benefits. It is effective in times of stress and intense fatigue. In winter, it is recommended to stimulate the body's defenses and prevent infections. Several studies also attribute to it an antioxidant power and an anti-aging potential.
   
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2. #Types of royal jellies#
   

   Types of royal jellies on the market
   

   
   Royal jelly can be fresh or lyophilized. In the case of fresh or defrosted royal jelly, respect for the cold chain must be guaranteed. A lyophilized royal jelly comes in powder form. It is obtained with a freeze-drying process thus making it possible to preserve the nutritional and organoleptic qualities as well as the biological properties of the active ingredients for your product preparation.
   
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3. #Origin & quality#
   

   Origin and quality of royal jelly
   
   

   China remains the world's largest producer and exporter of royal jelly. The ISO 12824 standard aims to provide a framework for production and marketing on an international scale. Royal jellies available on the market don’t have the same characteristics and the same quality, so this standard establishes a number of requirements to guarantee it. 10-Hydroxy-2-decenoic acid (10-HDA), may be different from one product to another. It can be affected by many parameters (production, transport and storage). Since 2016, this ISO 12824 standard has established a minimum content of 1.4 g of 10-HDA per 100 g of fresh royal jelly, which represents the content naturally present in the product. The nutritional balance of the product must also be respected in order to benefit from all its health properties. Industrial treatments for enhancing HDA 10 levels should be avoided. The ISO 12824 standard also distinguished two qualities of royal jelly depending on the diet of worker bees. Fed exclusively with pollen, nectar or honey, royal jelly will be type 1. If other foods, such as sugar syrups or proteins have been given to worker bees it will be type 2. Preference will thus focus on a type 1 royal jelly. It presents a C13 / C12 isotopes ratio of between -29 to -20 as well as regulated rates of sucrose (<3%), erlose (<0.5% ), maltose (<1.5%) and maltotriose (<0.5%). These characteristics are visible on the technical data sheet of the product. At Natural Origins, we have selected groups of beekeepers based on the attention they pay to the living conditions of bees. In a context of organic quality, the beehives are located in preserved regions far from big cities and industrial zones. This environment is subject to regular audits and is conducive to the development of bees. A process of in-depth control of the characteristics of royal jelly has been implemented in order to be able to offer a product that meets the highest quality and safety standards on the market. We pay particular attention to the absence of treatment on the hives or to the presence of contaminants with drastic analysis and control methods (antibiotics, pesticides and other endocrine disruptors). We make sure that the bees were naturally fed pollen, nectar and honey and that there was no adulteration with exogenous sugars. Checks are carried out by an independent Italian laboratory reputed for the reliability of its analysis at very low detection thresholds. The compliance of the batches set by the ISO 12824 standard is ensured with the criteria of a type 1 royal jelly.
   
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4. #Country of origin#
   

   Country of origin of royal jelly

   
   
   
   China
   
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5. #Harvest period#
   

   Harvest period of royal jelly

   
   
   
   Organic royal jelly: May to September
   Conventional royal jelly: March to October
   
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6. #Best availability period at Natural Origins#

   
   Best availability period of royal jelly at Natural Origins
   

   
   
   November
   
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