Slimy but tasty: The science behind edible postbiotic insects
Keywords:
Entomophagy, proteins, sustainable nutritionAbstract
Edible insects have been part of human diets since ancient times and currently represent a sustainable and nutritious alternative to conventional food systems. This article discusses entomophagy from both scientific and cultural perspectives, highlighting their nutritional value, particularly their high-quality protein content, healthy fats, vitamins, and minerals. In addition, their antioxidant properties, ease of digestibility, and potential hypoglycemic effects, supported by recent studies, are described. Through examples from Mexican gastronomy, the potential of insects as functional foods with health and sustainability benefits is emphasized.
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