Insects – sources of nutrients and biologically active substances

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Entomology and entomophagy have become a new trend in biomedical research and food science. From a nutritional point of view, insects are an excellent source of protein, with a high content of essential amino acids, while being rich in unsaturated fatty acids, micronutrients and fiber. In addition, edible insects contain various bioactive compounds with potential beneficial health effects. In this context, the European Commission has approved some species of insects in whole form or certain parts as “novel foods” following a rigorous scientific evaluation carried out by the European Food Safety Authority. Insects are a highly sustainable substitute for meat and animal products and, from an ecological point of view, they can make an important contribution to the sustainability of the environment, requiring fewer resources to develop their life cycle and offering an undoubted advantage over the livestock sector in terms of emissions of greenhouse gases and ammonia.