In vitro and in vivo models to study the biological and pharmacological properties of queen bee acid (QBA, 10-hydroxy-2-decenoic acid): A systematic review

Abstract

• Natural bee products exerts beneficial effects due to their properties. • QBA is the main fatty acid in Royal Jelly and exclusive to this food. • QBA modulates different processes and has a protective effect in vitro and in vivo. • QBA may be a potential treatment due to it immunomodulatory effect among others. Royal jelly (RJ) is one of the most valued natural products and is considered beneficial to human health, mainly due to its many biological and pharmacological properties. 10-Hydroxy-2-decenoic acid (10H 2 DA), also known as queen bee acid (QBA), is exclusive to RJ and represents the main lipid component of this food. Most in vitro studies using QBA have reported its beneficial health properties but only a few in vivo studies have focused on these benefits. Therefore, the focus of the present systematic review (SR) according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement was to analyze the properties of QBA in different diseases such as cardiovascular, age-related or neurodegenerative diseases and cancer, employing in vivo and in vitro models and summarize the beneficial and protective effect of QBA that were observed in most of the studies.