Ant lipids: A comprehensive review of their major composition, health benefits, and potential as a future food

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2025-02-01 DOI:10.1016/j.tifs.2025.104895

Jishu Raj Chetia, Saranya S, Saurabh Sahu, Dibyakanta Seth

{"title":"Ant lipids: A comprehensive review of their major composition, health benefits, and potential as a future food","authors":"Jishu Raj Chetia, Saranya S, Saurabh Sahu, Dibyakanta Seth","doi":"10.1016/j.tifs.2025.104895","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>Ant lipids are a novel nutrient-rich dietary lipid source with some unique composition as well as health benefit potentials. This is because they are composed of a relatively balanced mixture of saturated, monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA), phospholipids, sterols, as well as different bioactive compounds, providing diverse nutrition scope.</div></div><div><h3>Scope and approach</h3><div>This review examines ant lipid composition, extraction techniques, health benefits, and potential applications as food, nutraceuticals, and superfoods, highlighting their viability as sustainable lipid sources for future nutrition.</div></div><div><h3>Key finding and conclusions</h3><div>Ant lipids are a promising and sustainable food source with special nutritional benefits and bioactive properties. This sustainable source has unique composition, that can help with health applications, advanced biomedical uses, and improve cholesterol. The richness of ant lipids in bioactive properties requires to drive advancements in extraction methods and research on their bioavailability. Ant lipids may help address food security, environmental sustainability, and the demand for functional foods, making them crucial for future food systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"157 ","pages":"Article 104895"},"PeriodicalIF":15.4000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224425000317","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Background

Ant lipids are a novel nutrient-rich dietary lipid source with some unique composition as well as health benefit potentials. This is because they are composed of a relatively balanced mixture of saturated, monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA), phospholipids, sterols, as well as different bioactive compounds, providing diverse nutrition scope.

Scope and approach

This review examines ant lipid composition, extraction techniques, health benefits, and potential applications as food, nutraceuticals, and superfoods, highlighting their viability as sustainable lipid sources for future nutrition.

Key finding and conclusions

Ant lipids are a promising and sustainable food source with special nutritional benefits and bioactive properties. This sustainable source has unique composition, that can help with health applications, advanced biomedical uses, and improve cholesterol. The richness of ant lipids in bioactive properties requires to drive advancements in extraction methods and research on their bioavailability. Ant lipids may help address food security, environmental sustainability, and the demand for functional foods, making them crucial for future food systems.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

蚂蚁脂质：对其主要成分、健康益处和未来食品潜力的全面综述

脂质是一种新型的富含营养的膳食脂质来源，具有独特的成分和潜在的健康益处。这是因为它们是由饱和脂肪酸、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）、磷脂、甾醇以及不同的生物活性化合物组成的相对平衡的混合物，提供了多样化的营养范围。本文综述了蚂蚁脂质组成、提取技术、健康益处以及作为食品、营养食品和超级食品的潜在应用，强调了它们作为未来营养可持续脂质来源的可行性。油脂是一种具有特殊营养价值和生物活性的有前途的可持续食物来源。这种可持续来源具有独特的成分，可以帮助健康应用，先进的生物医学用途，并改善胆固醇。蚂蚁脂质丰富的生物活性特性需要推动提取方法和生物利用度研究的进步。蚂蚁脂类可以帮助解决食品安全、环境可持续性和功能性食品的需求问题，使其成为未来食品系统的关键。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.