A wide range of minor constituents and bioactive compounds exist profusely in royal jelly such as acetylcholine, nucleotides (adenosine, guanosine, adenosine tri-phosphate (ATP), adenosine monophosphate (AMP)), minerals (iron, sodium, calcium, potassium, zinc, magnesium, manganese, and copper), amino acids (8 out of 9 essential amino acids Val, Leu, Ile, Thr, Met, Phe, Lys, and Trp), vitamins (retinol (A), ascorbic acid (C), tocopherol (E), riboflavin (B2), niacin (B3), and other B vitamins), esters, aldehydes, ketones, alcohol, and minor heterocyclic compounds [2,28,49,59,60,61]. It is worth noting that royal jelly loses most of its bioactive ingredients and biological properties when stored at a temperature of 5 °C or higher. Therefore, freezing is the best method to store royal jelly [62]. Enzymatic treatment of royal jelly removes allergen proteins and enhances its nutrient content in addition to improving its digestibility and absorption in the gut without altering its freshness [2,59].