Progress in the study of nutrient composition and biological functions of locusts

In recent years, the expansion of the scope and intensity of insect nutrient source development has been consistent. Notably, locusts, recognized as a superior nutritional source, have garnered significant research attention and exploration. Gradually, their nutritional components and biological functions have been exploited and utilized. Primarily, the food value of locusts lies in the abundance of nutrients within their bodies. Nutritional composition studies on locusts date back to the 1970s, with numerous experiments validating their status as a novel food resource, rich in protein and low in fat and carbohydrates. Furthermore, they serve as an alternative resource for promoting health and wellness. Since the dawn of the 21st century, certain studies have revealed the presence of flavonoids, chitin, and other bioactive ingredients in locusts. This paper compiles and summarizes the primary nutrients and their respective concentrations in certain locust species, exploring the advancements and potential value of current research on their biological functions. The aim is to highlight the advantages of locusts as an innovative food resource.