Chitin and omega-3 fatty acids in edible insects have underexplored benefits for the gut microbiome and human health

Stull, Valerie J.; Weir, Tiffany L.

doi:10.1038/s43016-023-00728-7

Cited by 6 publications

(4 citation statements)

References 46 publications

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“…Chitin, a polysaccharide considered dietary fiber, forms the cuticle and the supporting exoskeleton, and represents up to 50 % of carbohydrates in insects [ 3 ]. This compound stimulates the immune system [ 83 ], provides protection against possible parasitic and allergic infections [ 84 ], modulates the intestinal microbiota [ 85 , 86 ], and has antimicrobial, antioxidant, antifungal, and anti-inflammatory properties [ 26 , 87 ]. Although this compound is considered a source of fiber for humans, its elimination improves protein digestibility [ 88 ].…”

Section: Carbohydratesmentioning

confidence: 99%

Bioactive compounds and biological activity in edible insects: A review

Sánchez-Estrada,

Aguirre-Becerra,

Feregrino-Pérez

2024

Heliyon

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Section: Carbohydratesmentioning

confidence: 99%

Bioactive compounds and biological activity in edible insects: A review

Sánchez-Estrada,

Aguirre-Becerra,

Feregrino-Pérez

2024

Heliyon

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“…immune system, and even potential mental health benefits. Recent research has shed light on the fact some insects contain omega-3 fatty acids, which are known for their anti-inflammatory and cardiovascular benefits (Oonincx et al, 2020;Stull & Weir, 2023). With concerns about overfishing and the environmental impact of traditional omega-3 sources like fish, turning to insects as a potential solution is both ecofriendly and innovative.…”

Section: Benefits Of Eating Insectsmentioning

confidence: 99%

How to enhance the acceptability of insects food—A review

Okaiyeto,

Yu,

Deng

et al. 2024

Food Frontiers

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About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.

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“…The factors responsible for the nutritional content and quality of edible insects are not well understood. These factors include the chemical composition of insects, their handling and storage practices, microbial contamination, insect diet, feeding time, host plants, and phytonutrient content (Imathiu, 2020;Stull and Weir, 2023).…”

Section: Nutritional Values Of Edible Insectsmentioning

confidence: 99%

Brief overview of edible insects: exploring consumption and promising sustainable uses in Latin America

Granados-Echegoyen,

Vásquez-López,

Calderón-Cortés

et al. 2024

Front. Sustain. Food Syst.

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This review explores the significance of consuming edible insects, as well as their use in the food industry, agro-industry for animal husbandry, agricultural fertilizers and bio-pesticides, and pharmaceuticals. It emphasizes the increasing interest and relevance of this practice. The study starts by investigating the earliest evidence of anthropoentomophagy, which is the consumption of insects by humans, in the region. The review offers an overview of the consumption and utilization of insects in specific regions of the world, emphasizing their significance in various cultures and geographic areas. It also identifies the types of edible insects commonly consumed in Latin American countries, such as Mexico, and explains their preparation and consumption. Furthermore, the review assesses the nutritional value of edible insects, emphasizing their potential as a valuable source of protein, vitamins, and minerals. It also explores the various promising applications of insects, including their role in the food industry, animal husbandry, production of agricultural fertilizers and bioprotectants, and even their potential in the pharmaceutical sector. Finally, the article highlights the significance of entomophagy in Latin America by exploring its historical origins, nutritional benefits, and potential applications in various industries.

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Chitin and omega-3 fatty acids in edible insects have underexplored benefits for the gut microbiome and human health

Cited by 6 publications

References 46 publications

Bioactive compounds and biological activity in edible insects: A review

Bioactive compounds and biological activity in edible insects: A review

How to enhance the acceptability of insects food—A review

Brief overview of edible insects: exploring consumption and promising sustainable uses in Latin America

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