Nutrition and Nutraceutical Values of Commercially Important Oysters: A Systematic Review

ABSTRACT Oysters are a nutritious source of animal protein. While previous reviews have examined certain specific nutrients in bivalves, they often overlook nutrient interactions (proteins, lipids, and carbohydrates) and their broader implications for human health. Furthermore, as emerging research continues to explore bivalve nutrition, there is a pressing need for a comprehensive review consolidating the latest findings in this rapidly advancing field. In this context, this study evaluates the protein and lipid quality of oysters worldwide, as well as the nutraceutical potential of their polysaccharides. It also examines trends in oyster nutrition research and identifies key areas for future studies. The findings revealed that most oysters are rich in essential amino acids and omega‐3 long chain polyunsaturated fatty acids, with amino acid profiles closely matching human dietary requirements, and lipid quality indices (EPA + DHA, PUFA/SFA, n‐3/n‐6) exceeding recommended values. Additionally, polysaccharides derived from oysters exhibit various bioactive properties, including anti‐cancer, anti‐inflammatory, immunomodulation, antioxidant, and prebiotic effects, underscoring their potential as nutraceuticals. However, the nutritional composition of oysters varies considerably by species and geographic origin, necessitating careful selection for dietary and nutraceutical applications. The findings of this study not only synthesize existing data to identify promising oyster candidates for functional foods and nutraceuticals but also provide guidance for researchers, industry professionals, and policymakers in optimizing oysters for health‐focused diets and supplements, given their species‐ and origin‐dependent nutritional variability.