Edible Insects: A Potential New Resource for Anti-Aging Interventions

As the global population ages rapidly, demand for safe and effective strategies to promote healthy aging grows markedly. Natural bioactive compounds, with favorable biosafety profiles and multi-target regulatory properties, have become a core focus in developing anti-aging functional foods and nutraceuticals. Amid the search for novel sustainable bioresources, edible insects emerge as promising anti-aging candidates for their rich species diversity, scalable production, low environmental footprint, and abundant unique bioactive components such as functional proteins and bioactive peptides. Based on bibliometric analysis of 500 eligible publications spanning two decades, this review systematically identifies 32 anti-aging insect species across seven orders, classifies their bioactive components into five major categories, summarizes green extraction technologies, and evaluates their in vitro and in vivo anti-aging activities centered on oxidative stress and inflammatory regulation, while outlining the field’s trajectory from basic mechanistic research to functional application. It further highlights core challenges including fragmented research frameworks and insufficient robust in vivo validation. Finally, it recommends integrating established food science and medical methodologies with emerging technologies such as omics, artificial intelligence, and advanced delivery systems to advance future research paradigms. These efforts could provide a strong theoretical foundation for the efficient and sustainable use of insect resources in anti-aging applications.