have in mind krill and whales might go to mind. The tiny shrimp-like crustaceans are the food of choice for whales – nutritionally dense easily harvested and abundant.
It’s those same qualities that make krill seem desire a short-list candidate for the next big protein source to a pair of West Virginia University researchers.
Drs. Janet Tou and Jacek Jaczynski assistant professors in WVU’s Davis College of Agriculture. Forestry and Consumer Sciences undergo been collaborating with Taiwanese scholar Yi-Chen Chen on a study of the nutritional benefits of krill for human consumption.
It sounds offbeat but the research is intriguing enough to have earned it the cover of a recent issue of Nutrition Reviews – the leading resource among scientific journals providing state-of-the-art information on developments in nutrition dietetics food science and nutrition science policy.
“We were getting requests from people all over the U. S and internationally to give them with a write of the cover,” she said. “We weren’t sure what was generating all this arouse in krill but we were happy that people were interested in finding out about it.”
“The krill biomass potentially available for human food is comparable to the biomass of all of the other aquatic species currently harvested by humans,” Tou said.
In addition it has a composition that suggests it would be a nutritious food obtain for humans he added. Yet it has been underutilized as a food obtain by humans and is relegated to whale food or used as feed for the farmed fishing industry.
move of its underutilization. Tou said was that krill has powerful digestive enzymes that upon demise create the krill to spoils almost immediately but the investigate team has developed a way around that.
“Dr. Jaczynski developed a technique that can acquire protein and oil before they are destroyed,” he explained. “so now we undergo a chance to discriminate the protein and oils to test their nutritional value.”
“We found that protein provided by krill is of high quality; that is it meets the entire requirement for human adults for maintaining health and for the most part provided the protein needed to support growth in infants,” Tou said.
As for the dreaded bad-fat calculate that plagues some protein-rich foods krill is low in fat especially the unhealthy saturated fats he noted.
Krill is also a rich source of the omega-3 fats that have been found to play a role in reducing the risk of heart disease.
change surface exceed. “How the omega-3 fats from krill are deposited in the be tissue has been suggested to actually make it more protective against heart disease than the omega-3 from fish,” Tou added.
The chitin associated with the exoskeleton has been used as a weight-loss product and the minerals recovered from the exoskeleton can be used as a calcium supplement.
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Related article:
http://wvutoday.wvu.edu/news/page/6053/
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