The first information about queen bee milk the secretion of the gullet and upper jaw glands of the working bees appeared in1690
The first information about queen bee milk the secretion of the gullet and upper jaw glands of the working bees appeared in1690, when a naturalist and a bee-keeper Swammerdam paid attention to the role of this product in the anatomic formation and physiological function of a queen bee. It was discovered that a larva which gets queen bee milk during the whole period of its development becomes a pubertal female (a queen bee). During the period of 5 days of its development a larva of a queen bee grows 1600 times. (There is nothing of the kind in nature). The expectation of life of a queen bee is 20 30 times longer than a life of a working bee. A queen bee possesses one more amazing quality the total mass of its eggs laid during a day exceeds the mass of its body.
These facts caused the fundamental research of the properties and composition of queen bee milk by the scientists of many countries. In1955 it was tested for medical purposes in France and Italy. The results of the research works were repeatedly discussed at the International Congresses Vienna, 1956, Moscow, 1969, 1971, 1997, Madrid, 1974, Bucharest 1976, Athens, 1979, Bratislava, 1972, 1976, Dnestrovsk, 1998, Ryazan, 1996 and others. The strict observation of the technology of collecting and keeping of queen bee milk plays a great role in preserving its unique properties.
There are 2 kinds of queen bee milk: fresh (native), which preserves all biological properties and adsorptional (powder like, obtained by drying of fresh queen bees milk). The adsorptional one, which is used in the production of medical preparations, lacks many of its natural properties.
The influence of queen bee milk on the vegetative nervous system is of special interest. It stimulates the activity of its opposite functions sympathetic and parasympathetic, which eventually leads to standardization of blood pressure: it lowers with hypertensive while it goes up with low blood pressure patients.
Queen bee milk stimulates blood creation, standardizes blood formula, and activates the process of synthesis of organic substances. It stimulates the activity of male and female sexual glands, influences the function of adrenal glands, and stimulates the production of hormones of the adrenal cortex. The queen bee milk can cause special immune toleration. This product stimulates reticular endothelial system, activates the hypothesis adrenal system and the systems of aged organisms. It also weakens nervous tension and physical tiredness, improves sleep, appetite, memory, and ability to work, strengthens the resistance to infections, raises the vital tone, and makes the general state better. Under its influence the process of lactation becomes better and it regulates the metabolism which rebuilds physical strength.
During the last years the demand for this product has extremely increased due to the newest research works and recommendations of the scientists. Japan annually delivers about 180 tons of queen bee milk. It is included into every pupils ration. The retired people have to take the supporting dose of the milk. This can partially explain the fact that life expectation there is more than 80 years.
Chemical composition of queen bee milk
Queen bee milk contains about 110 combinations and ashy substances, necessary for life. Its chemical composition is represented by complex combination of the mixture of complicated proteins which consist of 20 amino acids, including irreplaceable: arginin, valin, gistidin, isolecin, metionin, treonin, triptophan, phenilanin which are not synthesized by organisms; and carbohydrates, microelements and vitamins. This composition makes it a nourishing and biologically active product of high quality.
Besides so called protein amino acids which are included into protein molecules, queen bee milk contains amino oily acid that plays an important part in transmission of impulses. It also improves metabolism in brain. The proteins of queen bee milk refer to well assimilated. The proteins of meat are assimilated by a human organism only by 69-74% but those of queen bee milk by 86%.
Scientists give the following data about the composition of vitamins in queen bee milk (in milligrams per 1 gram of milk); vitamin B1 (thiamin) from 1,2 to 1,3; B2 (ribovlaphin, lagophlavin) from 6 to 8; B6(pyridoxine, dermin) from 2 to 10; PP (nikitonic acid); B3 (nikethinamid ) from 48 to 125;Bc (folic acid )from 0,5 to 2,2; vitamin H (biotin) 1,6- 4; vitamin bs (pantothenic acid) 180-200; vitamin C (ascorbic acid) 2-4; B (cynchobalamin)-150.
Queen bee milk contains a great amount of acetylcholine (0,3-1,2 mg/g) biologically active combination, which takes part in transmission of impulses from nerves to working organs so it is an important component of the activity of parasympathetic nervous system. It expands blood vessels and lowers blood pressure. Besides, there is also free holin which standardizes fat exchange and warns against fat regeneration of liver and development of atherosclerosis.
In queen bee milk there are also nucleic acids: ribonucleic acid - 3, 9-4, 8; mg/g and deoxyribonucleic acid 200-233 mcg/g, which exists only in native queen bee milk. Besides, there are nucleopeptids which refer to the biologically most important chemical combinations.
In the composition of queen bee milk there is also oxy-decenal acid, which refers to carbon acids and possesses anticancerous activity. As a result, queen bee milk is used for treatment of some types of cancer (Erlih carcinoma, lymph sarcoma, and Aden carcinoma).
Queen bee milk contains iron, gold, calcium, cobalt, silicon, magnesium, manganese, nickel silver, chrome, zinc. Cobalt is the most important element; it takes part in protein exchange. A great variety of vitamins and other life-important elements confirm its great biological activity, possibility to use it both as energetic and medical means.
Queen bee milk, so rich in various components, possesses exclusive medical properties. In recent years these properties were made more exact and the new ones were discovered. The milk is characterized by antimicrobic, bactericidal action. When it is diluted 1:10, it is stronger than carbolic acid. It slows down the growth of microbes and kills staphylococcus, streptococcus, tubercle bacillus, tubercle micro bacteria, salmonellosis, Siberian plague, and the virus of grippe.
The milk refers to strong biological stimulators, with toning and restoration action. It standardizes exchange processes in tissues and improves their trophecy. It makes fermentative processes and vegetative vessel regulation more active, improves the activity of central and peripheral nervous system, and in some cases prevents allergic reactions, caused by pollen, food, preparations of domestic chemistry.