Fermented Food-Derived Bioactive Compounds with Anticarcinogenic Properties: Fermented Royal Jelly As a Novel Source for Compounds with Health Benefits

Abstract

Fermented foods and their components have received extensive attention for their potential health benefits. Phenolics and other food related bioactive phytochemical and zoochemical compounds generated by fermentation have attracted particular attention for their putative roles in reducing the risk of chronic diseases including cardiovascular diseases, diabetes, and certain types of cancer. In this regard, the royal jelly produced by honey bees is a rich source of nutrients and bioactives for the development of functional foods because of its established pharmaceutical and nutraceutical properties. Royal jelly contains several essential nutrients and a number of bioactive compounds including peptides, flavonoid phenolics, and fatty acids such as 10-hydroxy-2-decenoic acid. The natural variation in bioactive peptides and phenolics in royal jelly depends on the floral sources and biodiversity of the wild plant species present in various environments. Royal jelly proteins and protein hydrolysates possess anticarcinogenic, antidiabetic, and antihypertensive properties. The present chapter comprehensively covers the potential anticarcinogenic benefits of fermented foods, including the possible anticancer properties of fermented royal jelly and its constituents.