Royal jelly consists of fats (one of the main ones: 10-hydroxy-2-decanoic acid), carbohydrates (mainly glucose, fructose and sucrose), proteins and free amino acids (glutamic acid, proline, lysine), small amounts of vitamins, minerals and trace elements.
What does it mean that royal jelly is lyophilized? A special process removes the sugar and water from the royal jelly and deep freezes it to form a powder. Therefore, all the beneficial ingredients remain intact, and the jelly can be stored on room temperature without losing it efficiency.
👉 It is recommended for anyone who suffers from lack of concentration and wants to increase their body’s resistance.
👉 One to two capsules per day, before meals (preferably in the morning, fasting), with plenty of liquid.
👉 Suitable for children.
Royal jelly is a natural product of bees. They produce it from pollen and water using their glands, and the product is similar to breast milk. It is a high-quality food that allows rapid growth and development. It is often referred to as queen food, as it is used by bees to breed larvae and to feed the queen. It is produced in the hypopharyngeal glands, which are located in the bee’s head just next to the brain. It is produced by young bees between 6 and 14 days old. These ‘nurse’ bees feed it to the whole brood for the first few days, and then only to the queen, who consumes it for life.
Obtaining royal jelly in large quantities is a rather time-consuming task. It is obtained by adding queen moldings to queen-less colony, in which the day-old larvae are grafted and given a generous coating of royal jelly. After three days, the beekeeper collects the slats and cells, removes the larvae and then collects the royal jelly using a special spoon or sucker. The queen is then grafted back onto the colony with new larvae. Royal jelly is whitish and thick in appearance and tastes sour with a special aroma.
To make the effect even greater, we have added American sour cherry, also known as acerola, to our royal jelly, which is known for its highest natural vitamin C content of all plants (1700 mg/100g). Vitamin C has many important functions in the human body. It increases the absorption of iron, supports the immune system, contributes to the production of collagen for the normal functioning of gums, skin, cartilage and bones.