Table 2.

Shows the physical characteristics of royal jelly (RJ), health benefits, major proteins, lipid, carbohydrate, Other Components, Storage Recommendations, Importance for Bees and Pharmacological Focus content.

Component	Description
Appearance	White or yellowish gelatinous substance
Taste	Sweet-sour
pH	3.4–4.5
Main Health Benefits	Antioxidant, Anti-inflammatory, Neurotrophic, Hypotensive
	Antidiabetic, Antihypercholesterolemic, Antirheumatic Antitumor
	Antifatigue, Antimicrobial, Nematocidal, Anti-aging

Component	Description	Pharmacological Importance
Major Proteins	-Major royal jelly proteins (MRJPs) (constitute 50 % of dry matter weight) Royalisin Jelleines	MRJPs: Active ingredients<br>− Antioxidative peptides (up to 29 identified)
	Aspimin<br>− Newly discovered proteins
Lipid Fraction	-3–6% of wet weight	-Trans-10-hydroxy-2-decenoic acid (10-HDA): Exhibits various biological properties (anti-aging, neurogenic, anticancer, antiobesity, antibacterial)
	7–18 % of dry weight
	Mainly short hydroxyl fatty acids (constitute 80–85 %)
	Also contains phenols (4–10 %), waxes (5–6%), steroids (3–4%), phospholipids (0.4–0.8 %)
Carbohydrates	−90 % fructose and glucose 7.5–16 % of RJ
Other Components	Vitamins, Minerals, Phenols, Esters, Aldehydes, Ketones
	Alcohol, Bioactive substances” like ACh and nucleotides
Storage Recommendations	-Should be stored frozen to retain biological properties
	Storage above 5 °C reduces soluble nitrogen and free amino acids
Importance for Bees	-Sole food for bee queens throughout their lifespan Associated with bee queen's “long lifespan, high fertility, and excellent learning and memory ability”
Pharmacological Focus	Investigation of anti-aging properties with focus on cognitive function in advanced aging and Alzheimer's disease (AD)
	Reviewing studies on RJ's effects “on cognitive aging and AD pathology in cell cultures, animal models, and” humans when possible
	Elaborating on molecular changes underlying these effects