A Role for Macroalgae and Cephalopods in Sustainable Eating

Frontiers in Psychology

article

Ole G. Mouritsen¹  Charlotte Vinther Schmidt¹ 

[1] Department of Food Science, University of Copenhagen

关键词: food;    sustainable eating;    seaweeds;    squid;    octopus;    cuttlefish;    umami;   

DOI  :  10.3389/fpsyg.2020.01402

学科分类：社会科学、人文和艺术（综合）

来源: Frontiers

【 摘 要 】

It is well-established that our close ancestors, Homo erectus, did not evolve on the dry warmgrasslands in Africa, but in coastal regions near the ocean or at great lakes (Crawford and Marsh,1989; Cunnane et al., 2014). Apart from archaeological testimony, the most crucial argument forthis statement is that only with access to plenty of marine food supplies would our ancestors beable to acquire sufficient amounts of those essential fatty acids, the super-unsaturated omega-3and omega-6 fatty acids, in addition to certain micronutrients, like iodine, iron, copper, zinc, andselenium, which are absolutely critical for building a complex neural system and a brain with thevery large brain/body weight ratio (2.1%) that is characteristic for humans (Cunnane et al., 2014;Cornish et al., 2017).

【 授权许可】

CC BY