[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

Moof’s Medical Biochemistry Video Course: https://moof-university.thinkific.com/courses/medical-biochemistry-for-usmle-step-1-exam

Questions Answered in This Video:

- What are lipids? How are lipids defined?
- Are lipids fats?
- How can lipids be classified? What are the different types or classes of lipids?
- What are the different functions of lipids?
- How do lipids relate or different from the other classes of macromolecules?
- What are the monomers and polymers of lipids?

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Video Content Summary:

In this video, I begin the introduction to lipids, what they are, what kinds there are, and what their functions are.

A common misconception is that lipids are fats. Though fats are lipids, not all lipids are fats. Lipids are defined, essentially, as molecules that are mostly nonpolar or hydrophobic, and, thus, insoluble in water, at least for the most part. Many lipids, however, are amphipathic or amphiphilic because they have some hydrophobic (nonpolar) and some hydrophilic (polar) portions.

The functions of lipids vary widely. Some lipids can store energy and/or be used as fuel. Some make up membranes and are known as membrane lipids. Some can act as hormones, and hormones are signaling molecules. Others are key nutrients, as some vitamins are lipids, though that’s not discussed much in this video or the rest of the videos in this series.

Lipids are set apart from the other classes of macromolecules – carbohydrates, proteins, and nucleic acids – because they do not have monomers or polymers in the way that the other three do. Carbohydrate monomers are monosaccharides, and their polymers are polysaccharides. For proteins, the monomers are amino acids, and the polymers are polypeptides, which can fold and become functional proteins. Nucleic acids have nucleotide monomers, and polynucleotide polymers, which are simply called nucleic acids. With lipids, this set-up isn’t the case. There aren’t any monomeric or polymeric units. This is something that is seen when discussing the specific structures of other lipids in the other videos of this lipid series.

The lipids mentioned in this video are 1) free fatty acids 2) triacylglycerols or triglycerides 3) phospholipids 4) sphingolipid 5) glycolipids 6) steroids. Free fatty acids are the simplest lipid, and they are used for fuel, as they can be broken down for energy via beta oxidation, or they can be created via fatty acid synthesis. Triacylglycerols or triglycerides are two names for the same thing, and they are used for fuel storage — they are a key storage form of energy in cells. Phospholipids, sphingolipids, and glycolipids are all membrane lipids because they all show up are membrane components. Phospholipids have phosphate groups, sphingolipids, have a sphingosine backbone, and glycolipids have sugar moieties attached to them. Steroids, finally, are important in membranes and as hormones or signaling molecules.

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