Bioactive Compounds in Seafood and Their Bioavailability in Human Health: A Review

Abstract

Growing awareness of the nutritional and health benefits of fish and shellfish has increased interest in seafood-derived bioactive compounds. This review provides a holistic overview of the principal bioactive compounds in seafood, the methods used for their extraction and processing, and their relevance to human health. Seafood contains a diverse range of compounds, including omega-3 fatty acids, proteins and peptides, vitamins, carotenoids, phospholipids, phenolic compounds, minerals, and polysaccharides, many of which have potential applications in functional foods and nutraceutical products. The principal extraction and processing methods considered include supercritical fluid extraction, enzymatic hydrolysis, subcritical water extraction, microwave-assisted extraction, and ultrasound-assisted extraction. The distinctive bioactive constituents of fish and shellfish support the nutritional value of seafood, and increased seafood consumption has been associated with a reduced risk of chronic conditions such as cancer, cardiovascular disease, and type 2 diabetes. Functional food ingredients may also support prenatal health and contribute to reduced healthcare costs. This review therefore examines the major sources, extraction techniques, bioavailability, and reported health benefits of seafood-derived bioactive compounds.