How to Cite
Abstract
This scientific research paper introduces the term "crustaceuticals" to describe crustaceans with potential applications in nutraceuticals, marking the first usage of this terminology. The study aims to conduct a five-year synthesis review to support and validate the coined phrase. Utilizing a synthesis review methodology, the researchers analyze secondary resources from 2017-2022, focusing on two main themes: the nutraceutical potential of crustaceans such as shrimp, crabs, and lobsters, and the designation of these crustaceans as "crustaceuticals." The results reveal that these crustaceans not only possess traditional nutrients but also contain bioactive components with pharmaceutical potential. Astaxanthin, chitin, chitosan, and fatty acids found in crustaceans exhibit antioxidant, anti-inflammatory, immune-boosting, and health-enhancing effects. The conclusion affirms the appropriateness of the term "crustaceutical" and underscores the biochemical components present in crustaceans, emphasizing their potential value in food technology with medicinal applications. This original research contributes a novel concept to the scientific lexicon and lays the foundation for further exploration of crustaceans in the realm of nutraceuticals.
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