PMC:7601109 / 12510-13516 JSONTXT

{"project":"LitCovid-PD-FMA-UBERON","denotations":[{"id":"T52605","span":{"begin":98,"end":111},"obj":"Body_part"},{"id":"T89917","span":{"begin":113,"end":124},"obj":"Body_part"},{"id":"T90138","span":{"begin":296,"end":307},"obj":"Body_part"},{"id":"T11204","span":{"begin":330,"end":341},"obj":"Body_part"},{"id":"T52172","span":{"begin":856,"end":864},"obj":"Body_part"},{"id":"T50423","span":{"begin":964,"end":967},"obj":"Body_part"}],"attributes":[{"id":"A86221","pred":"fma_id","subj":"T52605","obj":"http://purl.org/sig/ont/fma/fma61789"},{"id":"A90655","pred":"fma_id","subj":"T89917","obj":"http://purl.org/sig/ont/fma/fma82740"},{"id":"A46711","pred":"fma_id","subj":"T90138","obj":"http://purl.org/sig/ont/fma/fma82739"},{"id":"A61173","pred":"fma_id","subj":"T11204","obj":"http://purl.org/sig/ont/fma/fma82739"},{"id":"A81722","pred":"fma_id","subj":"T52172","obj":"http://purl.org/sig/ont/fma/fma67257"},{"id":"A72166","pred":"fma_id","subj":"T50423","obj":"http://purl.org/sig/ont/fma/fma7199"}],"text":"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]."}

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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]."}

{"project":"LitCovid-sentences","denotations":[{"id":"T80","span":{"begin":0,"end":587},"obj":"Sentence"},{"id":"T81","span":{"begin":588,"end":737},"obj":"Sentence"},{"id":"T82","span":{"begin":738,"end":803},"obj":"Sentence"},{"id":"T83","span":{"begin":804,"end":1006},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"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]."}

{"project":"LitCovid-PubTator","denotations":[{"id":"249","span":{"begin":126,"end":135},"obj":"Chemical"},{"id":"250","span":{"begin":148,"end":157},"obj":"Chemical"},{"id":"251","span":{"begin":179,"end":188},"obj":"Chemical"}],"attributes":[{"id":"A249","pred":"tao:has_database_id","subj":"249","obj":"MESH:D000241"},{"id":"A250","pred":"tao:has_database_id","subj":"250","obj":"MESH:D000241"},{"id":"A251","pred":"tao:has_database_id","subj":"251","obj":"MESH:D000241"}],"namespaces":[{"prefix":"Tax","uri":"https://www.ncbi.nlm.nih.gov/taxonomy/"},{"prefix":"MESH","uri":"https://id.nlm.nih.gov/mesh/"},{"prefix":"Gene","uri":"https://www.ncbi.nlm.nih.gov/gene/"},{"prefix":"CVCL","uri":"https://web.expasy.org/cellosaurus/CVCL_"}],"text":"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]."}