Insects and shrimps represent the clade Pancrustacea of the phylum Arthropods. Being valuable sources of nutrients and bioactive compounds, insects and shrimps possess several physiological similarities but are processed and consumed in different ways. This review provides a comparative overview of the additional health benefits of insects and shrimps to assess their potential as a functional food. Hydrolysates, their antioxidant and angiotensin-converting enzyme inhibitory activities, fatty acids, cholesterol, minerals, vitamins, carotenoids, phenolic compounds, dietary fiber, as well as, in vivo studies on the consumption of insects and shrimps are discussed. Both organisms could be viewed as marine and terrestrial counterparts of high nutritional importance and valuable sources of bioactive compounds and proteins needed for designing new functional food and supplements. However, more in vivo and clinical studies are needed along with the safety and allergy assessment of insects to ensure their safety for human consumption.
- Functional food
- Health benefits