Edible insects: An alternative of nutritional, functional and bioactive compounds

The ingestion of insects has become a new trend in food science approximately since 2013, when the Food and Agriculture Organization of the United Nations (FAO) published a document entitled “Edible Insects: Future Perspectives of Food and Nutrition Security”. Since then, a growing number of researches relating insects as a food source has emerged, however, little is known about the composition of their nutrients. This review describes and...