Nutrients and Nutraceuticals from Seafood

Abstract

Seafood comprising of finfish and shellfish significantly contribute to world food security. Seafood species are nutritious since they are rich in proteins and other nutrients including peptides, essential amino acids, long-chain omega-3 polyunsaturated fatty acids, carotenoids, vitamins including vitamin B12, and minerals such as calcium, copper, zinc, sodium, potassium, selenium, iodine, and others. Commercial fish processing generates about 30 million metric tons of discards consisting of shell, head, bones, intestines, fin, skin, etc. These discards are rich in several nutraceuticals and biologically active compounds, which include oils containing omega-3 PUFA; carotenoids such as astaxanthin and β-carotene; proteins including myosin, collagen, and gelatin; enzymes; essential amino acids and peptides; polysaccharides and their derivatives including chitin, chitosan, glucosamine, and glycosaminoglycans; and mineral-based compounds. These compounds, depending on their nature, can have varying physiological functions including antioxidant, anti-inflammatory, anti-allergic, antitumor, anti-obesity, anticoagulant, antimicrobial, immunomodulatory, and other activities, which are valuable in healthcare. Marine biotechnology offers several techniques to isolate these nutraceuticals from seafood and their processing discards. This article briefly surveys nutrients and nutraceutical contents of seafood and their potential benefits in human nutrition and healthcare and current commercial status.