Physicochemical analyses indicated to the quality control of royal jelly with honey
نویسندگان
چکیده
منابع مشابه
Additive activity of royal jelly and honey against Pseudomonas aeruginosa.
As natural products garner attention in the medical field, the emergence of antibiotic-resistant strains of bacteria has confounded the current use of antibiotic therapy, leading to the re-examination of earlier remedies such as honey and royal jelly (RJ). Four varieties of honey and one variety of freshly reaped RJ were used to evaluate the additive antimicrobial action against Pseudomonas aer...
متن کاملFunctional properties of honey, propolis, and royal jelly.
Honey, propolis, and royal jelly, products originating in the beehive, are attractive ingredients for healthy foods. Honey has been used since ancient times as part of traditional medicine. Several aspects of this use indicate that it also has functions such as antibacterial, antioxidant, antitumor, anti-inflamatory, antibrowning, and antiviral. Propolis is a resinous substance produced by hone...
متن کاملQuality and standardisation of Royal Jelly
Anna Gloria Sabatini, Gian Luigi Marcazzan, Maria Fiorenza Caboni, Stefan Bogdanov, Ligia Bicudo de Almeida-Muradian 4 1 CRAIstituto Nazionale di Apicoltura, Bologna, Italy. 2 Dipartimento di Scienze degli Alimenti, Università di Bologna, Italy. 3 Swiss Bee Research Centre Agroscope, Liebefeld Poseux, Berne, Switzerland. 4 Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências...
متن کاملMajor royal jelly proteins as markers of authenticity and quality of honey.
Until now, the properties of honey have been defined based exclusively on the content of plant components in the nectar of given plant. We showed that apalbumin1, the major royal jelly (RJ) protein, is an authentic and regular component of honey. Apalbumin1 and other RJ proteins and peptides are responsible for the immunostimulatory properties and antibiotic activity of honey. For the quantific...
متن کاملHoney Control Analyses
The analyses of various honeys must have three aims: quality control, purity control, and identification of adulterations. Indeed, honey – an outstandingly valuable foodstuff – can be deprived of some of its qualities following inadequate handling. Extraction, processing and storage of honey performed without control often lead to obtaining a low-quality product. On the other hand, modern agric...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Ciência e Tecnologia de Alimentos
سال: 2004
ISSN: 0101-2061
DOI: 10.1590/s0101-20612004000400022