Grasshoppers, silkworms, and crickets have an antioxidant capacity five times greater than fresh orange juice, according to a new study published by Frontiers in Nutrition, reports Food Dive. Researchers from Italy’s University of Teramo concluded that water-soluble edible insects and invertebrates "represent a potential source of antioxidant ingredients with an efficiency related to their taxonomy and eating habits."
However, the study states that more evidence is needed to confirm whether consuming insects and invertebrates could contribute to control oxidative stress, a hazardous imbalance where the body needs more antioxidants. Full Story
Related: Insect Protein Expected to Reach $8 Billion by 2030; Insects May Be Next Cell-Based Protein.
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