Fuente: PubMed "royal jelly" Foods. 2025 Dec 28;15(1):89. doi: 10.3390/foods15010089.ABSTRACTQueen bee larvae, a by-product of royal jelly production, represents a largely underutilized yet promising economic resource. Numerous studies have shown that these larvae are rich in proteins, amino acids, fatty acids, and minerals, indicating high nutritional value. Research has also highlighted their bioactivities, including anti-aging, anti-inflammatory, and antioxidant properties. This review summarizes the current knowledge on the nutritional composition and biological functions of queen bee larvae, providing a scientific foundation for their comprehensive utilization. The findings support their potential applications in food science and health-related industries.PMID:41517155 | PMC:PMC12786101 | DOI:10.3390/foods15010089