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

IF 15.1 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":15.1000,"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

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.