Oyster, as a kind of high-quality shellfish, not only has delicious meat, but also its meat and shell can be used as medicine, which has high medicinal value.
Oysters are rich in taurine (50? Mol/g), zinc and selenium; It is low in fat and cholesterol, contains a certain amount of highly unsaturated fatty acids (EPA+DHA accounts for 20.4% of total fat), and is also rich in inorganic salts and vitamins. Wu et al. analyzed the free amino acids and taurine in Pacific oyster, oyster and oyster. All three kinds of amino acids contain all eight essential amino acids, among which lysine content is the highest, which is of great significance to balance the proportion of amino acids in national diet. The contents of taurine in three kinds of oysters were as high as 7.542, 4.388 and 3.59 1mg/g, which almost exceeded the sum of other free amino acids. At the same time, it was found that the content of free amino acids in oysters changed with the seasons.
Oyster meat contains a lot of glycogen, which is the energy of cell metabolism. Supplementing glycogen can improve the blood circulation function of the heart and body, enhance the function of the liver and protect the liver. Glycogen in oysters can also be directly absorbed and utilized by the body, thus reducing the burden on the pancreas, so it is very beneficial to diabetes.
Oysters are highly valued by nutritionists and clinicians for their high content of taurine. Taurine is a sulfur-containing amino acid with many physiological activities. It plays an important physiological role in the normal development of infant retina and central nervous system.