Phytochemical In Edible Shellfish: A Comprehensive Recent Review Of Their Composition, Health Benefits, And Potential Applications

Abstract

The consumption of phytochemicals through dietary sources, such as fruits, vegetables, and shellfish, is recommended for their preventive and therapeutic potential. Objective: Provide a concise overview of the review, stating the significance of phytochemicals in edible shellfish this review explores the composition, health benefits, and potential applications of phytochemicals in edible shellfish. Drawing from academic databases, it focuses on recent findings from 2022 to 2025, highlighting the antioxidant, anti-inflammatory, and protective effects of shellfish phytochemicals such as omega-3 fatty acids, carotenoids, and polyphenols. These bioactive compounds contribute to disease prevention, including cancer, cardiovascular issues, and neurodegenerative conditions. The review also discusses the bioavailability of these compounds and their synergistic effects with other nutrients. Furthermore, it examines potential applications in the food, cosmetic, and pharmaceutical industries, offering new avenues for functional foods and therapeutic products. Future research on shellfish-derived phytochemicals should prioritize clinical trials to validate their therapeutic effects in humans, particularly for chronic diseases. Further studies on bioavailability and optimization of delivery methods, such as encapsulation, are crucial to enhance efficacy in functional foods and supplements. Additionally, exploring their potential applications in biotechnology, including bioremediation and sustainable aquaculture practices, could unlock new opportunities for health and environmental benefits.