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GGFO12690
| Product Description |
Royal jelly is an emulsion of proteins, sugars and lipids in a water base, and is synthesised by the bee from pollen. 82-90% of the protein content is made up of a group of proteins found only in royal jelly and worker jelly, known as the Major Royal Jelly Proteins (MRJPs), which has five main members. These are rich in the essential amino acids (ie. those amino acids which cannot be biosynthesised), and so play an important role in bee nutrition. The MRJPs do not show any enzyme activity or other special properties, and so they do not seem to have any role other than nutrition
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| Nutrition Information |
Royal jelly also contains 7-9 sterols, 4 phospholipids, 5 glycolipids, and a variety of 16-33 carbon hydrocarbons.
The unusual lipids of royal jelly make it highly acidic, and give it good antimicrobial properties. This seems to be the main role of the lipids. However, these properties disappear above pH 6, so while royal jelly may be used as an effective skin-care product, its antimicrobial properties are negligible within the body, where the pH is maintained at about 7.4 by buffering systems. Because of this, there does not seem to be any pharmaceutical use for royal jelly. However, its good balance of nutrients and high nutrient levels mean that it has become a highly touted specialised health food.
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| Ingredients |
Most of the components of royal jelly seem to be designed to provide a balance of nutrients for the larvae. However, the lipids present are unusual, in that they are unlike the lipids of typical insect fats, which consist of 14-20 carbon fatty acids. Royal jelly lipids are composed mainly of 8-10 carbon acids, hydroxy acids and diacids, which may be saturated, unsaturated, linear or branched. They include hexanoic acid, octanoic acid, (E)-oct-2-enoic acid, 8-hydroxyoctanoic acid, 3- and 10-hydroxydecanoic acid, and 3,10-dihydroxyoctanoic acid. 10-hydroxydecanoic acid levels rise dramatically in summer.
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| © CopyRight |
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G & G Food Supplies Ltd
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| More |
From a small mail order business in David and Sheila Gaiman’s Sussex home, G&G today has grown to be the largest manufacturer of encapsulated products in the UK’s health industry. Along the way the company has passed milestones and achieved several firsts in the ever-growing field of nutrition and health.
Sheila Gaiman qualified as a pharmacist in the 1960s but soon decided that natural solutions to health problems were preferable to most drugs. Combining her talents with her husband’s knowledge of nutrition they started to supply Vitamin E, a scarce commodity back in 1965. By the late 1970s the company had taken over a shop in East Grinstead’s High Street, where it combined retail sales with a burgeoning mail order business. The company’s insistence on the highest quality standards gradually evolved to the purchase of a 10,000 square foot manufacturing facility on the outskirts of the town. From here G&G commenced their own manufacturing and developed the Trufil™ capsule, a process which meant absolutely no fillers or excipients were added to any formula. Steady growth necessitated a further move and in 1997 a 31,000 square foot facility was purchased at Vitality House, Imberhorne Way.
Amongst further advancements in the company’s manufacturing procedures, there was the establishment of a pharmaceutical-standard ‘Clean Room’. G&G now offer totally vegetarian capsules across most products provided; they were also the first company in the UK to be licensed by the Soil Association to produce organic encapsulated herbs. The company’s launch, in 2004, of EssentialFood™ heralded the most complete certified organic functional food product anywhere in the world. Third party manufacturing work has continued to blossom: the company produces around 3 million capsules a week and recently celebrated the manufacture of its 3-billionth capsule!
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