Shellfish as a Source of Bioactive Compounds and Extracts: A Comprehensive Review of Their Anticancer and Antimicrobial Properties

Shellfish are a diverse group of marine animals that play a significant role, as a high proportion of the world’s seafood is produced by shellfish. In general, shellfish contain higher amounts of nutrients that benefit consumer health. In recent years, research has focused on the potential health benefits of consuming shellfish, including their anti-cancer and anti-microbial properties. Studies have shown that certain types of shellfish contain bioactive compounds that can inhibit growth and proliferation as well as induce apoptosis in cancer cells both in vitro and in vivo. In addition, shellfish also possess anti-microbial properties which arise from their proteins, peptides, fatty acids, and polysaccharides, which can disrupt the bacterial cell membrane, inhibit bacterial cell division, and interfere with cellular processes. These make them beneficial in preventing and treating infectious diseases. This review explored the findings related to the potential of shellfish bioactive compounds against cancer and microbial infections. Furthermore, this analysis demonstrates unequivocally that shellfish have vast potential for producing functional foods and that the bioactive compounds have the potential to be used in pharmaceutical applications.