Should we be getting used to the idea of eating insects?

 Worldwide, edible insects have been consumed for thousands of years. Although insect consumption is rare in western countries, around 2,000 edible species are consumed either as raw or after processing in Asia, Africa, Australia, and Central and South America. A recent Molecules journal study has reviewed the literature on edible insects as a source of bioactive compounds. 

Edible Insects and their Nutritional Value

Beetles are the most commonly found insect worldwide, followed by caterpillars, ants, bees, wasps, grasshoppers, dragonflies, flies, and cockroaches. Edible insects are typically rich in fibers, mono- and polyunsaturated fats, and proteins. 

The Food and Agriculture Organization (FAO) considers these insects a potential and cheap nutritional source. Furthermore, as a potential substitute for meat and animal products, edible insects could benefit the environment and ecology. Compared to livestock farming, insect farming requires less water and land and reduced greenhouse gas emissions. 

The nutritional value of edible insects varies significantly. Even within the same species, edible insects differ in composition. For instance, the average protein content of three insect species, namely, grasshoppers, crickets, and locusts, belonging to the order Orthoptera, is 61%, with variations ranging from 6 to 77%. 

The variations in the protein contents between insects not only result from different species or their developmental stage but also from their differential feeding habits and geographical origins. In addition, using different quantitative methods leads to variation in the estimation of the insects’ nutritional content.

Edible Insects- a Rich Source of Bioactive Metabolites

Certain insects are utilized in traditional Oriental medicine to cure cough, fever, gastritis, asthma, diabetes, rheumatism, and arthritis. In addition to the well-established pharmacological properties of insects, scientists have explored other benefits of insects to humans. Notably, edible insects have been found to be a rich source of bioactive compounds, such as flavonoids and phenols. These bioactive compounds possess anti-inflammatory, antioxidant, antimicrobial, insulin regulators, anticancer, and glycaemic inhibiting properties.

A recent in vitro study demonstrated a robust antioxidant effect of polyphenolic compounds extracted from house crickets (Acheta domesticus), dark black chafer beetles (Holotrichia parallel), and mealworms (Tenebrio molitor). This finding was validated via an in vivo experiment, where mice treated with insect tea exhibited elevated levels of superoxide dismutase, glutathione activities, and glutathione peroxidase and reduced levels of nitric oxide and malonaldehyde activities compared to the control group (mice treated with vegetal tea).

Source: News-Medical