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Insectos comestibles: propiedades nutricionales, funcionales y su impacto en la seguridad alimentaria
Resumen
El aumento demográfico mundial, demanda generar alimentos sostenibles; el consumo de insectos no invertebrados puede ser una fuente rica en proteínas, grasas saludables, vitaminas y minerales, con propiedades funcionales que benefician la salud humana, desempeñando un papel crucial en la lucha contra la inseguridad alimentaria, desempeñando un papel crucial en la lucha contra la inseguridad alimentaria, en especial en áreas desfavorecidas, mientras reducen el impacto ambiental. A pesar de sus beneficios, enfrentan desafíos regulatorios y de aceptación que deben ser superados para una implementación efectiva a largo plazo. Con el objetivo de proporcionar información sobre el potencial de los insectos comestibles como una fuente nutritiva y funcional, su impacto en la seguridad alimentaria y sostenibilidad ambiental.
Los insectos comestibles característicos de ser una fuente alimentaria con valor nutricional elevado y funcional, su consumo responde a la necesidad de sobrecargar los recursos naturales y su impacto en la ecología; su comercialización presenta desafíos significativos. En conclusión, la distinción de los insectos comestibles está en su capacidad de combatir la deficiencia de proteína; fortaleciendo la seguridad alimentaria en las naciones menos desarrolladas, ofreciendo una opción sostenible con características sobre la prevención y tratamiento de enfermedades crónicas.
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DOI: https://doi.org/10.23857/pc.v9i7.7689
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