# From Ecological Threat to Bioactive Resource: The Nutraceutical Components of Blue Crab (Callinectes sapidus)

## TL;DR

Blue crab (Callinectes sapidus) is an invasive species causing ecological harm but may also be a valuable source of healthy nutrients and bioactive compounds.

## Contribution

This study identifies the nutraceutical and health-promoting properties of blue crab meat, including antioxidant and enzyme-inhibiting activities.

## Key findings

- Blue crab meat contains high-quality proteins and essential amino acids.
- Crab fat has high levels of PUFAs with low atherogenic and thrombogenic indices.
- Crab meat shows antioxidant activity and enzyme inhibition relevant to diabetes and hypertension.

## Abstract

Native to the western Atlantic, the Atlantic blue crab Callinectes sapidus (CS) has spread to the Mediterranean, affecting local ecosystems and mussel aquaculture and leading to severe ecological and financial losses in Italy and other areas. Given its rapid spread and socio-economic impacts, several countries have begun to exploit CS commercially, but the consumers’ interest is still limited. In this study, we analysed both nutrient and nutraceutical profiles of CS meats, evaluating potential differences related to sex and meat typology. We found that CS meats are rich in high quality proteins and contain all the essential amino acids required for a correct diet. The fat of CS is not only rich in polyunsaturated fatty acids (PUFAs) but also displays remarkably low atherogenicity and thrombogenicity indices, highlighting its strong potential in promoting cardiovascular health. In addition, CS is rich in nutraceutical compounds, in particular polyphenols and astaxanthin, revealing a good antioxidant activity maintained after simulated gastrointestinal hydrolysis. Last but not least, CS has remarkable α-glucosidase and angiotensin-converting enzyme inhibitory activity, highlighting potential benefits in controlling glycaemic peaks and hypertension.