“…Royal jelly consists of flavanones (pinobaskin, pinocembrin, hesperidin, naringin, and naringenin), flavones (acacetin, apigenin, chrysin, and luteolin), flavonols (fisetin, galangin, isorhamnetin, kaempferol, quercetin, and rutin), phenolic acids (caffeic acid, gallic acid, 4-hydroxy-3-methoxyphenylethanol, 4-hydroxybenzoic acid-methyl ester, 4hydroxybenzoic acid, 4-hydroxyhydrocinnamic acid, octanoic acids, 2-hexenedioic acid and its esters, dodecanoic acid and its ester, 1,2-benzenedicarboxylic acid, and benzoic acid) and other phenolic compounds such as hydroquinone, methyl salicylate, 2-methoxyp-cresol, 2-methoxyphenol, and pyrocatechol [48,76]. The TPC and TFC range from 3 to 9 mg GAE/g and 0.1 to 0.5 mg QE/g royal jelly, respectively [74]. In addition, royal jelly contains hormones (prolactin, testosterone, estradiol, and progesterone), minerals (Cu, Fe, K, Mg, and Zn), and vitamins (B1, B2, B3, B5, B6, B9 and provitamin A) [79].…”