A Member of Complementary Medicinal Food

This study investigated various chemical and antioxidant properties of Anatolian royal jelly samples. Moisture, pH, total protein,
10-hydroxy-2-decenoic acid (10-HDA) and sugars were analyzed from 18 samples. Total phenolic contents, ferric reducing
antioxidant capacity and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were measured as antioxidant
determinants. 10-HDA contents and total protein content of fresh weight ranged between 1.0% and 3.9%, and 11.4% and 15.8%,
respectively. The main sugars detected were glucose and fructose. Maltose, trehalose, and melibiose were detected at less than
1.0% in all samples. Lactose, a milk sugar, was detected in only 3 samples, at values between 0.8% and 1.4%. Total henolic content
ranged from 91.0 to 301.0 mg gallic acid equivalents/kg fresh weight. Antioxidant activity is due to both to the total phenolic
content, proteins and fatty acids of royal jelly. Anatolian royal jelly samples were not different from other royal jelly samples from
across the world.