Tou Janet C, Jaczynski Jacek, Chen Yi-Chen
Division of Animal and Nutritional Sciences, West Virginia University, P.O. Box 6108, Morgantown, WV 26506, USA.
Nutr Rev. 2007 Feb;65(2):63-77. doi: 10.1111/j.1753-4887.2007.tb00283.x.
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.
海洋甲壳类动物磷虾（磷虾目）并非人类饮食中的传统食物。公众对磷虾作为人类食物的接受程度将部分取决于其营养价值。本文旨在评估磷虾的营养价值和潜在的健康益处，磷虾是一种丰富的食物来源，具有很高的营养价值和多种与人类健康相关的化合物。磷虾是优质蛋白质的丰富来源，与其他动物蛋白相比，其优势在于脂肪含量低且富含omega-3脂肪酸。磷虾中的抗氧化剂水平高于鱼类，表明其对氧化损伤有保护作用。最后，将磷虾加工成可食用产品所产生的废料可以开发成增值产品。
