DRIED INDIAN ANCHOVIES (STOLEPHORUS INDICUS) AS A FUNCTIONAL FOOD: A REVIEW OF THEIR NUTRITIONAL COMPOSITION, MEDICINAL PROPERTIES, AND BIOACTIVE CONSTITUENTS

Dried Indian anchovies, locally referred to as “nethili karuvadu” in Tamil, represent a staple food in many coastal communities of India, valued for their low cost, long storage stability, and dense nutritional profile. These products, primarily obtained from species belonging to the genus Stolephorus, are processed through salting and sun-drying, which not only preserves the fish but also enhances nutrient concentration and promotes the formation of biologically active compounds. This review focuses on the nutritional characteristics, therapeutic potential, and recent scientific advancements related to extracts and bioactive constituents of dried anchovies. They serve as a rich source of high-quality proteins, essential minerals such as calcium and iron, omega-3 fatty acids, and other micronutrients. Reported biological activities include cardioprotective, anti-inflammatory, antioxidant, anti-anaemic, and immunomodulatory effects. Recent investigations into enzymatic hydrolysates and derived extracts have identified bioactive peptides exhibiting antihypertensive, antioxidant, and metabolic regulatory properties. Although derived from animal sources, these compounds demonstrate functional similarities to plant-derived phytochemicals, thereby contributing to their health-promoting potential. Overall, this review integrates current findings and emphasizes the significance of dried anchovies as a promising functional food and nutraceutical resource.[1,2,3,4]