Krill for Human Consumption: Nutritional Value and Potential Health Benefits

Authors


Division of Animal and Nutritional Sciences, West Virginia University, P.O. Box 6108, Morgantown, WV 26506; Phone: 304–293–2631, ext. 4437; Fax: 304–293–2232; E-mail: janet.tou@mail.wvu.edu.

Abstract

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.

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