A narrative review of bioactive components of shrimp and their potential effects on cardiometabolic health

Shrimp, a widely consumed seafood, is a nutrient-dense food with potential implications for human health that remain underexplored, particularly in the context of non-communicable disease prevention and management. As a rich source of high-quality protein, omega-3 fatty acids, and bioactive compounds such as astaxanthin, shrimp may confer cardiometabolic benefits, including improved lipid metabolism and cardiovascular function. Beyond its edible flesh, shrimp by-products, such as the shell, head, and tail, are abundant in proteins, peptides, minerals, and lipids, offering promising applications in the development of functional foods and nutraceuticals. Emerging clinical evidence suggests favorable effects on triglyceride levels and blood pressure, while preclinical studies support shrimp’s anti-inflammatory, antioxidant, and cardioprotective properties. This review synthesizes current knowledge on the nutritional composition and health effects of shrimp and their by-products, highlighting their potential contributions to health promotion and sustainable food systems. Nonetheless, well-designed human trials are needed to substantiate these preliminary findings and guide evidence-based recommendations.