Egyptian Royal Jelly | Fresh Grade • 10-HDA Content
An active biological structure: a substance secreted by the hypopharyngeal and mandibular glands of worker bees (Apis mellifera), intended exclusively for the nutrition of the royal larva.
Location and Production Variables
Harvested in the fertile zones of the Nile valley. The diversity of Egyptian melliferous flora and the constant sunshine allow a sustained glandular activity in the nurse bees, ensuring a high nutritional density.
Extraction by delicate aspiration from royal cells three days old. This precise timing corresponds to the peak concentration of the active compounds before their metabolization by the larva.
Technical Data and Chemical Composition
A guaranteed content of 10-hydroxy-2-decenoic acid, a fatty acid specific to royal jelly that cannot be synthesized industrially. This compound is the principal indicator of the freshness of the product.
A complex concentration of essential amino acids, B-group vitamins (notably B5 and B6), minerals and trace elements. Its structure also includes acetylcholine, a compound naturally present in royal jelly.
A raw product, not freeze-dried and without additives. The cold chain is maintained from extraction onwards to halt the degradation of heat-sensitive enzymes and water-soluble proteins.
Organoleptic Characteristics
- MouthfeelA gelatinous, unctuous and lightly opalescent texture. The attack is lively, marked by a pronounced acidity (pH between 3.5 and 4.5) and a tingling sensation on the tongue, signs of its biological activity.
- Aromatic SpectrumA singular olfactory profile, mingling phenolic notes with a touch of acidity. The taste is barely sweet, with a sharp, lasting finish characteristic of pure glandular bee secretions.
- Visual AspectA cream-white to pale yellow color. The absence of air bubbles and a homogeneous surface attest to a rigorous technical handling during potting.
Parameters of Use and Storage
Administration: Sublingual consumption is recommended (a dose of 500 mg to 1 g per day). Passage beneath the tongue encourages the direct absorption of nutrients through the capillary network, avoiding partial degradation by gastric acids.
Character: Its complex structure combines proteins, natural sugars and fatty acids specific to royal jelly.
Storage: Storage between +2 °C and +5 °C (refrigerated) is essential, away from light and oxygen. Prolonged exposure to room temperature causes an irreversible oxidation of the lipids and a loss of enzymatic activity.
