Should we be getting used to the idea of eating insects? Agriculture Antioxidant Bread Digestion Food Lipase Metabolites Protein Insects insectbasedfoods polyphenols phenols flavonoids bioactivity Molecules_MDPI UniCalPortale udepalermo
By Dr. Priyom Bose, Ph.D.Jan 15 2023Reviewed by Danielle Ellis, B.Sc. Worldwide, edible insects have been consumed for thousands of years. Although insect consumption is rare in western countries, around 2,000 edible species are consumed either as raw or after processing in Asia, Africa, Australia, and Central and South America.
The Food and Agriculture Organization considers these insects a potential and cheap nutritional source. Furthermore, as a potential substitute for meat and animal products, edible insects could benefit the environment and ecology. Compared to livestock farming, insect farming requires less water and land and reduced greenhouse gas emissions.
Nutritional composition [%] and energy content [kcal/100 g] of edible insects. Data are reported as average value of dry matter and the error bars indicate the maximum and minimum value determined. The methanolic extracts of Antheraea assamensis exhibited robust antityrosinase activity. Also, Bombyx mori extracts revealed antigenotoxic activity. Polyphenols derived from edible Macrotermes facilger revealed antimicrobial and antioxidant activities.
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