12/29/2023 0 Comments Cassiopeia jellyfish![]() While jellyfish is rich in this important mineral, more research is needed on the benefits of eating this marine animal specifically. It has been shown to have antioxidant properties, protecting your cells from oxidative stress ( 13).Īs such, adequate selenium intake has been linked to a reduced risk of several illnesses, including heart disease, certain forms of cancer, and Alzheimer’s disease ( 14, 15, 16).Īdditionally, selenium is important for metabolism and thyroid function ( 17). Jellyfish is an excellent source of selenium, an essential mineral that plays a major role in several important processes in your body. Regularly consuming polyphenol-rich foods is thought to promote brain function and protect against several chronic conditions, including heart disease, type 2 diabetes, and cancer ( 12). PUFAs, and omega-3 fatty acids in particular, have been associated with a reduced risk of heart disease, especially when eaten in place of saturated fat ( 9, 10, 11).įinally, research has found that several species of edible jellyfish contain high levels of polyphenols, which are naturally occurring compounds that have been shown to have potent antioxidant effects ( 3, 8). While low in fat, studies have shown that about half of the fat in jellyfish comes from polyunsaturated fatty acids (PUFAs), including both omega-3 and omega-6 fatty acids, which are essential in the diet ( 3, 7, 8). It also contains small amounts of calcium, magnesium, and phosphorus ( 7). One cup (58 grams) of dried jellyfish provides approximately ( 7): While they may differ in nutritional content, they’ve generally been shown to be low in calories while still serving as a good source of protein, antioxidants, and several important minerals ( 3, 7). Several species of jellyfish are safe to eat. While most of these claims have not been supported by research, there are some potential health benefits of eating jellyfish. In several Asian countries, eating jellyfish is associated with a variety of health benefits, including helping treat high blood pressure, arthritis, bone pain, ulcers, and digestive issues ( 3). To reduce the risk of foodborne illness, it’s important to only eat products that have been cleaned and processed thoroughly and are still white or slightly yellow. While yellow-colored products are still safe to eat, ones that have turned brown are considered spoiled and unsafe for consumption ( 5). One study looking to collect safety and quality parameters for edible jellyfish found that jellyfish cleaned and processed using traditional methods had little to no signs of contamination from bacteria or other potentially dangerous pathogens ( 2).Īs a result, it’s important to only consume jellyfish products that have been thoroughly cleaned and processed appropriately.Īnother important factor for safety is the color of the product.įreshly processed jellyfish typically has a creamy white color that slowly turns yellow as it ages. Alum is a brining component that acts as an antiseptic, reducing the pH while maintaining a firm texture ( 6). Traditionally, jellyfish is preserved by using an alum-salt mixture to dehydrate the meat. There are at least 11 species of jellyfish that have been identified as edible for human consumption, including Rhopilema esculentum, which is popular in Southeastern Asia ( 4, 5).Īs jellyfish can spoil quickly at room temperature, it’s important to clean and process it soon after being caught ( 2, 5). Before eating jellyfish, it’s important to be aware of how to safely consume it.
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