Edible insects have attracted significant global interest as they provide a sustainable or nutrient-dense alternative instead of using traditional protein sources.

They contain bioactive compounds with promising nutraceutical potential and are abundant in essential minerals, vitamins, amino acids, and high-quality proteins. Insects such as ants, termites, and grasshoppers exhibit antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties, making them valuable functional food ingredients for health enhancement and disease prevention.

Insect farming requires fewer resources, aligning with environmental sustainability goals. Furthermore, it results in lower greenhouse gas emissions. Despite its potential, consumer acceptance, standardization, and regulatory frameworks pose significant challenges to widespread adoption.

This review emphasizes the nutritional profile, health benefits, processing technologies, and safety considerations of insect-derived proteins. It underscores the crucial role these proteins play in the development of innovative nutraceuticals. The integration of entomophagy species into conventional food systems could significantly enhance global food security, improve human health, or promote sustainable development within the nutraceutical sector.