Edible insects – a new trend in Functional Food Science

Authors

  • Marcello Iriti Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy; Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Italy; National Interuniversity Consortium of Materials Science and Technology (INSTM), Firenze, Italy
  • Sara Vitalini Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy

DOI:

https://doi.org/10.31989/ffs.v2i7.939

Abstract

Population growth, rising global food demand, and environmental concerns related to (animal) food production have indicated the use of edible insects as a sustainable and healthy food source. However, despite edible insects being considered a novel food in Western countries, entomophagy is a traditional food habit in many human cultures and ethnic groups. Many preclinical studies have highlighted the health benefits of edible insects and their bioactive compounds, although evidence in humans is still limited. Therefore, further clinical studies are urgently needed for the exploitation of edible insects as functional foods.

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Keywords: novel food; nutraceuticals; bioactive compounds; healthy diet; sustainability; traditional food; food security

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Published

2022-07-26

Issue

Vol. 2 No. 7 (2022): July 2022

Section

Review Articles

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