When it is fresh, royal jelly is about 60 to 70 percent water. Its other primary components are major proteins: amino acids, including all the amino acids that are essential for human nutrition; sugars, mostly fructose and glucose; lipids; minerals; and vitamins. Royal jelly's fats, suspended as a natural emulsion, have moisturizing properties, protect skin from dehydration and reduce inflammation. Amino acids are a component of collagen, which keeps the skin firm. Cosmetic functions of royal jelly, according to the Food and Agriculture Organization of the United Nations, include improving the appearance of wrinkles and stretch marks, boosting elasticity and firmness, and normalizing the fat secretions of skin glands to reduce oiliness. Royal jelly also has antibiotic and fungicidal properties.