Review: The potential of freshwater eels (Anguilla spp.) as a source of medicine and food
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Abstract. Arifiandita DM, Ramadhan FA, Paramita FS, Purnamassari F, Sholiqin M, Naim DMd, Setyawan AD. 2025. Review: The potential of freshwater eels (Anguilla spp.) as a source of medicine and food. Asian J Nat Prod Biochem 23: 52-69. Freshwater eels (Anguilla spp.) possess exceptional nutritional and pharmacological properties that position them as a promising yet underutilized resource for functional foods and biomedicine. This review synthesizes current knowledge of their taxonomy, ecology, and life history traits, linking these to their biochemical composition and health benefits. Eel tissues are rich in high-quality proteins, long-chain omega-3 fatty acids (EPA and DHA), fat-soluble vitamins (A, D, E), and unique bioactive compounds such as glycosaminoglycans, peptides, and antimicrobial proteins. These constituents contribute to antioxidant, anti-inflammatory, immunomodulatory, anticoagulant, cardiovascular, and antimicrobial effects, with additional potential in neuroprotection, reproductive health, and skin repair. Comparative data across species and environments reveal substantial variability in nutrient profiles influenced by taxonomy, life stage, and habitat. The review also explores traditional and modern processing techniques that affect nutrient retention and bioavailability and discusses emerging applications in pharmaceuticals, nutraceuticals, and cosmetics. Recognizing the ecological threats to wild eel populations, the paper emphasizes the crucial role of sustainable utilization strategies, including aquaculture and value-added product development, in ensuring the conservation of this valuable resource. By integrating biological, nutritional, medicinal, and cultural perspectives, this review provides a comprehensive foundation for future research and innovation in eel-based health products.
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