Bioactive Compounds in Seafood: Implications for Health and Nutrition

Abstract

The significance of Seafood as a reservoir of bioactive substances is increasing. With sea creatures making up approximately half of all living organisms on the planet, seas, and oceans present many innovative materials and are believed to hold the most substantial remaining reserve of beneficial natural compounds. Seafood provides a plentiful supply of essential nutrients, including high-quality protein, various fatty acids (such as omega-3s), and bioactive compounds like taurine, carotenoids, and phytosterols, all contributing to its numerous health advantages. Furthermore, seafood contains bio-lipopeptides, polysaccharides, and phenolic compounds, and it promotes health through its antioxidant and anti-inflammatory effects. Enzymes, vitamins, and minerals further enrich its nutritional profile, supporting various metabolic processes and overall well-being. This review emphasizes the health benefits of seafood consumption, encompassing its cardio-protective effects that bolster heart health, its antidiabetic properties that aid in regulating blood sugar levels and its anti-cancer effects that may lower the risk of specific cancers. Additionally, seafood contributes to anti-obesity effects, enhances brain health, delivers antioxidative activity to combat oxidative stress, and supports maternal care during pregnancy and lactation.