Research progress on nutritional characteristics and bioactivities of oysters: a review
ZHANG Chaohua
College of Food Science and Technology, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Ocean University, Zhanjiang 524088, China
Abstract: Oyster as a kind of marine shellfish with high nutrition, functional health care and medicinal value has great potential in the application of functional food production. Oysters are high in protein, rich in glycogen polysaccharides, zinc and other mineral elements, and have high nutritional value. Oyster peptides and polysaccharides have been proved to have a wide range of functional activities, such as anti-oxidation, anti-inflammatory, antihypertensive, anti-fatigue, anticoagulation, anti-tumor, and anti-liver injury. However, at present, the development and application of oysters in nutrition and functional food are very limited. This paper reviews the characteristics and nutritional value of oyster nutritional composition, as well as the research progress on the role of peptides, polysaccharides, zinc and other active functional components. In view of the research problems and development status of oyster in this field, the strategic prospect of research and development in preparation technology, functional activity improvement, factor deep mining, steady state, interaction and synergy mechanism is put forward, in order to provide reference for the further development and deep utilization of oyster resources.
章超桦. 牡蛎营养特性及功能活性研究进展[J]. 大连海洋大学学报, 2022, 37(5): 719-731.
ZHANG Chaohua. Research progress on nutritional characteristics and bioactivities of oysters: a review. Journal of Dalian Ocean University, 2022, 37(5): 719-731.
2022, Vol. 37 
