Royal jelly (RJ) is a yellowish-white and acidic secretion of hypopharyngeal and mandibular glands of nurse bees used to feed young worker larvae during the first three days and the entire life of queen bees. RJ is one of the most appreciated and valued natural product which has been mainly used in traditional medicines, health foods, and cosmetics for a long time in different parts of the world. It is also the most studied bee product, aimed at unravelling its bioactivities, such as antimicrobial, antioxidant, anti-aging, immunomodulatory, and general tonic action against laboratory animals, microbial organisms, farm animals, and clinical trials. It is commonly used to supplement various diseases, including cancer, diabetes, cardiovascular, and Alzheimer’s disease. Here, we highlight the recent research advances on the main bioactive compounds of RJ, such as proteins, peptides, fatty acids, and phenolics, for a comprehensive understanding of the biochemistry, biological, and pharmaceutical responses to human health promotion and life benefits. This is potentially important to gain novel insight into the biological and pharmaceutical properties of RJ.

Honey bees (Apis mellifera) are essential for their products—honey, royal jelly, pollen, propolis and beeswax. They are also indispensable because they support ecosystems with their pollination services. However, the production and functions of honey bees are hindered by the arthropod pest Varroa destructor, which attacks bees through its feeding activities. Efforts to control varroa mites have been made through the development of various synthetic pesticide groups, but have had limited success because the mites developed resistance and some of these pesticides are harmful to bees. Branded pesticides are rarely used in Pakistan, as beekeepers utilize acaricides from unknown sources. There is a need to create awareness of available naturally occurring acaricides that may serve as an alternative to synthetic acaricides. Although some naturally occurring compounds are considered toxic to the environment, the soft acaricides oxalic acid, thymol, and formic acid 65% are usually safe for honey bee colonies and beekeepers, when handled appropriately. The current study investigated the effectiveness of formic acid (10, 15, and 20 mL/hive), oxalic acid (4.2, 3.2, and 2.1%/hive), and thymol (6, 4, and 2 g/hive) in controlling mite infestation. The results indicated that all treatments significantly reduced the mite population (p < 0.05). The average efficacies of oxalic acid at 3.2% (94.84% ± 0.34) and 4.2% (92.68% ± 0.37) were significantly higher than those of the other treatments. The lowest efficacy was recorded in formic acid 65% at 10 mL (54.13%). Overall, the results indicated that soft acaricides—such as oxalic acid at 3.2% and 4.2% concentrations—are very effective at controlling varroa mites and can be used in broodless conditions without side effects.

Vitamin K deficiency is evident in severe and fatal COVID-19 patients. It is associated with the cytokine storm, thrombotic complications, multiple organ damage, and high mortality, suggesting a key role of vitamin K in the pathology of COVID-19. To support this view, we summarized findings reported from machine learning studies, molecular simulation, and human studies on the association between vitamin K and SARS-CoV-2. We also investigated the literature for the association between vitamin K antagonists (VKA) and the prognosis of COVID-19. In addition, we speculated that fermented milk fortified with bee honey as a natural source of vitamin K and probiotics may protect against COVID-19 and its severity. The results reported by several studies emphasize vitamin K deficiency in COVID-19 and related complications. However, the literature on the role of VKA and other oral anticoagulants in COVID-19 is controversial: some studies report reductions in (intensive care unit admission, mechanical ventilation, and mortality), others report no effect on mortality, while some studies report higher mortality among patients on chronic oral anticoagulants, including VKA. Supplementing fermented milk with honey increases milk peptides, bacterial vitamin K production, and compounds that act as potent antioxidants: phenols, sulforaphane, and metabolites of lactobacilli. Lactobacilli are probiotic bacteria that are suggested to interfere with various aspects of COVID-19 infection ranging from receptor binding to metabolic pathways involved in disease prognosis. Thus, fermented milk that contains natural honey may be a dietary manipulation capable of correcting nutritional and immune deficiencies that predispose to and aggravate COVID-19. Empirical studies are warranted to investigate the benefits of these compounds.