Arginine content in edible shellfish: review of its nutritional value and projections for public health

Herrera-Cruz J.; Cornejo R.; Castro-Rojas M.; Rodenas P.; García-Talledo E.; Mariluz-Fernández A. · Boletin de Investigaciones Marinas y Costeras (2026) · DOI: 10.25268/bimc.invemar.2026.55.2.1385

Resumen

Arginine is an amino acid precursor of nitric oxide with vasodilatory, immunomodulatory, and metabolic functions, and its intake through seafood (mollusks and crustaceans) is of high nutritional interest. The objective of this study was to integrate the evidence on the content and functional potential of arginine in seafood. Following PRISMA guidelines and the PSALSAR approach, 42 studies from Scopus (2000–2026) were analyzed using thematic coding in Atlas.ti 23. The results reveal high variability in the amino acid content (100 to >7000 mg/100 g), influenced by species, tissue, processing, and quantification basis; taxonomic and methodological factors limit comparability across studies. Functionally, evidence linked to the nitric oxide pathway highlights benefits in the cardiovascular, immunological, metabolic, regenerative, and neurological domains. However, most studies use supplementation with pure L-arginine, which limits direct extrapolation to the consumption of complex food matrices. It is concluded that seafood is a biologically relevant source of arginine, but bioavailability studies and clinical trials with whole foods are needed to support its application in public health.

Instituciones: Universidad Nacional Federico Villarreal; Universidad Nacional del Callao