Open AccessKrill for Human Consumption: Nutritional Value and Potential Health Benefits
Author(s) -
Tou Janet C.,
Jaczynski Jacek,
Chen YiChen
Publication year - 2007
Publication title -
nutrition reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.958
H-Index - 150
eISSN - 1753-4887
pISSN - 0029-6643
DOI - 10.1111/j.1753-4887.2007.tb00283.x
Subject(s) - krill , euphausiacea , antarctic krill , human health , health benefits , food science , biology , human nutrition , crustacean , euphausia , microbiology and biotechnology , fishery , environmental health , medicine , traditional medicine
The marine crustacean krill (order Euphausiacea) has not been a traditional food in the human diet. Public acceptance of krill for human consumption will depend partly on its nutritive value. The aim of this article is to assess the nutritive value and potential health benefits of krill, an abundant food source with high nutritional value and a variety of compounds relevant to human health. Krill is a rich source of high‐quality protein, with the advantage over other animal proteins of being low in fat and a rich source of omega‐3 fatty acids. Antioxidant levels in krill are higher than in fish, suggesting benefits against oxidative damage. Finally, the waste generated by the processing of krill into edible products can be developed into value‐added products.