Contenido de L-arginina en mariscos: revisión sistemática de su valor nutricional y proyecciones para la salud pública
DOI:
https://doi.org/10.25268/8dgbrb52Keywords:
nitric oxide; amino acid metabolism; functional foods; cardiometabolic health; nutrient bioavailabilityAbstract
L-arginine, a key amino acid in nitric oxide synthesis, exhibits vasodilatory, immunomodulatory, and metabolic effects. Its dietary intake through edible seafood represents a promising natural source. However, gaps remain regarding its bioavailability, nutritional synergies, and clinical evidence of its functional benefits. The objective of this research was to critically integrate the available scientific literature on the content and functional potential of L-arginine in edible seafood, evaluating its nutritional value, emerging clinical benefits, and identifying evidence gaps and priority areas for future nutritional and clinical studies focused on public health. A systematic review was conducted following PRISMA guidelines and the PSALSAR approach, retrieving 42 studies from Scopus. Thematic coding was applied using Atlas.ti 23, categorizing findings by species type, L-arginine concentration, and physiological domains. The synthesis included co-occurrence analysis and triangulation through analytical memos. Species with high L-arginine content, such as Crassostrea gigas and Portunus sanguinolentus, were identified. Physiological benefits were grouped into five domains: cardiovascular, immune, metabolic, regenerative, and neurological. Significant methodological heterogeneity and a lack of clinical studies using whole seafood were evident. The study confirmed the functional potential of L-arginine in seafood, highlighted its nutritional applicability, and proposed a translational research agenda linking marine nutrition and public health.
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