Anticancer and Cancer Preventive Compounds Derived from Edible Marine Organisms

The impact of food on health and its influence on chronic diseases, including cancer, has emphasized the significance of dietary habits. As a result, consumers are increasingly interested in natural bioactive compounds found in edible marine organisms, considering them as functional ingredients or nutraceuticals. Notably, epidemiological studies have demonstrated that Asian populations with a high consumption of fish and seafood exhibit a lower prevalence of specific types of cancers, such as lung, breast, colorectal, and prostate cancers. This intriguing observation has prompted extensive research into the potential cancer chemopreventive properties of compounds present in edible marine organisms, including fish, marine invertebrates (mollusks, echinoderms), and marine algae. It is worth noting that many of these marine organisms are not only valued as seafood delicacies but also serve as ingredients in the folk medicine of certain East and Southeast Asian countries. This article aims to explore the findings from investigations on extracts and compounds derived from fish (such as cods, anchovy, eel, and fish protein hydrolysates), mollusks (including mussels, oysters, clams, and abalone), and sea cucumbers, highlighting their in vivo and in vitro anticancer/antitumor activities. These research outcomes contribute to supporting the potential health benefits associated with the consumption of these edible marine organisms.

Source: “Anticancer and cancer preventive compounds from edible marine organisms.”

The story behind

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