Review: Biological activity and zoochemical analysis of anchovies (Stolephorus spp.)
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Abstrak. Anchovies (Stolephorus sp.) are small fish that usually live in herds and belong to the family Engraulidae. They originate from warm waters along the coasts of the Atlantic, Indian, and Pacific Oceans, and are commonly found in shallow waters near coastlines and river streams. Ecologically, anchovies play an important role as prey and predators in the food networks in the sea, supporting the food needs of larger fish, birds, and marine mammals while also controlling plankton populations. For humans, anchovies have significant nutritional benefits, rich in high-quality protein, omega-3 fatty acids, vitamins, and minerals such as calcium and iron. These nutrients provide a variety of health benefits, including cardiovascular health, bone strength, and anemia prevention. In addition, anchovies are also used in medicine because of their anti-inflammatory and antioxidant properties. Anchovies are often consumed in various culinary traditions, whether fresh, dried, or processed into products such as fish sauce and fish pasta. The purpose of this paper is to present a summary of the biological activity or bioactivity of anchovies (Stolephorus sp.), highlighting their ecologically important benefits and their diverse benefits for human health. This review covers the nutritional composition, potential medicinal properties, and environmental significance of anchovies, providing a comprehensive overview of their contribution to the marine ecosystem and human well-being.
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