Asian Journal of Food Research and Nutrition

Royal jelly is a natural product produced by young worker bees and rich in bioactive compounds such as antibacterial, immunomodulatory, antioxidant, and antitumor properties. This journal comprehensively reviews the antibacterial, immunomodulatory, antioxidant, and antitumor activities of royal jelly based on a review of the scientific literature of the past 10 years (2015-2025). Key components such as Major Royal Jelly Proteins (MRJPs), antimicrobial peptides, and 10-hydroxy-2-decenoic fatty acid (10- HDA) contribute significantly to royal jelly's spectrum of antibacterial activity against various Gram- positive and Gram-negative bacteria, including resistant and biofilm-forming pathogens. In addition, royal jelly also plays a role in enhancing immune system function and protecting cells from oxidative damage. The antitumor potential of royal jelly is also discussed as a supporting agent for cancer therapy with mechanisms of inhibiting cell proliferation and modulating immune signaling pathways. The variability of royal jelly composition is a challenge in product standardization, so further research is needed to optimize its clinical application. Royal jelly is a potential candidate as a multifunctional nutraceutical for the prevention and therapy of various diseases, especially those related to infection, immune disorders, and abnormal cell proliferation.