Research Focused on Edible Insects and Antioxidants

New research from Frontiers in Nutrition came out that looked at the antioxidant capacity in edible insects compared to orange juice and olive oil. 

Antioxidants, at least from research conducted in the lab, are the chemical molecules that help protect cells in the body by reducing and removing free radicals from damaging those cells.

The exciting results found that crickets, grasshoppers, and silkworms all contained 5X the antioxidant capacity compared to orange juice.


Billion Eat Bugs

% of Protein in Crickets

Types of Bugs

Times More Antioxidants

“In case you don’t have CRICKETS, you can always do orange juice…”

Through prior research into edible insects, we know that crickets for example are great sources of protein, polyunsaturated fatty acids, vitamins, minerals, and more.  However there is a lot of research still being conducted to learn more about these bugs – and we are only starting to understand the nutritional benefits.

In this study, scientists used edible insects commonly found in grocery stores and commercially available sources such as crickets, grasshoppers, silkworms, mealworms, scorpions, cicadas, tarantulas, etc. and separated them into fat-soluble and water-soluble mixes for testing.Intriguingly, cicadas for example were found to have more antioxidants compared to olive oil.  And even more interesting, is the finding that crickets, grasshoppers and silkworms have 5X the antioxidant capacity compared to orange juice.

Read the full published study on “Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates” by clicking here.