Khan Bilal Muhammad, Liu Yang
Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Dept. of Biology, College of Science, Shantou Univ., Shantou, Guangdong, 515063, PR China.
Compr Rev Food Sci Food Saf. 2019 Mar;18(2):548-564. doi: 10.1111/1541-4337.12429.
The extremely vast biodiversity represented by marine mollusks alongside their widespread utility as a source of food and their high nutritional value has aroused great interest from the scientific community. Furthermore, they can be caught with ease, and their commercial breeding and farming is rampant. This article comprehends the global availability of these organisms, their pretreatment and handling procedures, and their health-promoting potential with a focus on their antiviral, anti-inflammatory, and antimicrobial properties. The emphasis herein is on their potential use in the food and nutraceutical industry. In addition, mollusks consumption as part of everyday diet can also be helpful in avoiding many ailments as they are rich in vital nutrients and active secondary metabolites, as well as have the ability to enhance immune response. Moreover, the available literature suggests that normal cooking practices have no notable adverse effects on their nutritional value and they retain certain bioactivities even after the action of digestive enzymes. Though mollusks have been widely studied in relation to the health-promoting effects reviewed here, there is still more scope for further research in this direction in order to fully utilize this enormous source of food and nutraceuticals.
海洋软体动物所代表的极其丰富的生物多样性，以及它们作为食物来源的广泛用途和高营养价值，引起了科学界的极大兴趣。此外，它们易于捕获，商业养殖也很普遍。本文阐述了这些生物在全球的可得性、预处理和处理程序，以及它们的健康促进潜力，重点是它们的抗病毒、抗炎和抗菌特性。这里强调的是它们在食品和营养保健品行业的潜在用途。此外，作为日常饮食的一部分食用软体动物也有助于预防许多疾病，因为它们富含重要营养素和活性次生代谢物，并且具有增强免疫反应的能力。而且，现有文献表明，正常的烹饪方法对它们的营养价值没有显著的不利影响，即使在消化酶作用后它们仍保留某些生物活性。尽管已经对软体动物与本文所综述的健康促进作用进行了广泛研究，但在这个方向上仍有更多的研究空间，以便充分利用这一巨大的食物和营养保健品来源。
