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With sea creatures making up approximately half of all living organisms on the planet, seas, and oceans present many innovative materials and are believed to hold the most substantial remaining reserve of beneficial natural compounds. Seafood provides a plentiful supply of essential nutrients, including high\u2010quality protein, various fatty acids (such as omega\u20103s), and bioactive compounds like taurine, carotenoids, and phytosterols, all contributing to its numerous health advantages. Furthermore, seafood contains bio\u2010lipopeptides, polysaccharides, and phenolic compounds, and it promotes health through its antioxidant and anti\u2010inflammatory effects. Enzymes, vitamins, and minerals further enrich its nutritional profile, supporting various metabolic processes and overall well\u2010being. This review emphasizes the health benefits of seafood consumption, encompassing its cardio\u2010protective effects that bolster heart health, its antidiabetic properties that aid in regulating blood sugar levels and its anti\u2010cancer effects that may lower the risk of specific cancers. Additionally, seafood contributes to anti\u2010obesity effects, enhances brain health, delivers antioxidative activity to combat oxidative stress, and supports maternal care during pregnancy and lactation.<\/jats:p>","DOI":"10.1002\/fsn3.70181","type":"journal-article","created":{"date-parts":[[2025,4,21]],"date-time":"2025-04-21T00:13:26Z","timestamp":1745194406000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Bioactive Compounds in Seafood: Implications for Health and Nutrition"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7632-5261","authenticated-orcid":false,"given":"Tabussam","family":"Tufail","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering Yangzhou University  Yangzhou China"},{"name":"School of Food &amp; Biological Engineering Jiangsu University  Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huma","family":"Bader Ul Ain","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering Yangzhou University  Yangzhou China"},{"name":"University Institute of Diet and Nutritional Sciences The University of Lahore  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jawad","family":"Ashraf","sequence":"additional","affiliation":[{"name":"School of Food &amp; Biological Engineering Jiangsu University  Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sammina","family":"Mahmood","sequence":"additional","affiliation":[{"name":"Department of Botany, Division of Science and Technology University of Education  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4040-5454","authenticated-orcid":false,"given":"Sana","family":"Noreen","sequence":"additional","affiliation":[{"name":"University Institute of Diet and Nutritional Sciences The University of Lahore  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aiman","family":"Ijaz","sequence":"additional","affiliation":[{"name":"University Institute of Diet and Nutritional Sciences The University of Lahore  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2893-4249","authenticated-orcid":false,"given":"Ali","family":"ikram","sequence":"additional","affiliation":[{"name":"University Institute of Food Science and Technology The University of Lahore  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad Tayyab","family":"Arshad","sequence":"additional","affiliation":[{"name":"University Institute of Food Science and Technology The University of Lahore  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-5290-7631","authenticated-orcid":false,"given":"Muhammed Adem","family":"Abdullahi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Postharvest Technology Jimma University College of Agriculture and Veterinary Medicine, Jimma University  Jimma Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,4,20]]},"reference":[{"key":"e_1_2_18_2_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781003106524-7"},{"key":"e_1_2_18_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2023.2283378"},{"key":"e_1_2_18_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-819893-3.00005-9"},{"key":"e_1_2_18_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26041002"},{"key":"e_1_2_18_6_1","doi-asserted-by":"publisher","DOI":"10.3989\/gya.2000.v51.i1\u20102.409"},{"key":"e_1_2_18_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/cosmetics4040039"},{"key":"e_1_2_18_8_1","doi-asserted-by":"publisher","DOI":"10.1023\/A:1005588023887"},{"key":"e_1_2_18_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/md18050265"},{"key":"e_1_2_18_10_1","doi-asserted-by":"publisher","DOI":"10.1097\/01.yic.0000224790.98534.11"},{"key":"e_1_2_18_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.06.034"},{"key":"e_1_2_18_12_1","doi-asserted-by":"publisher","DOI":"10.7324\/JAPS.2019.91006"},{"key":"e_1_2_18_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu6031293"},{"key":"e_1_2_18_14_1","doi-asserted-by":"publisher","DOI":"10.31248\/RJFSN2020.098"},{"issue":"2","key":"e_1_2_18_15_1","first-page":"1","article-title":"Maximum Sustainable Yield of Dolphinfish, Coryphaena hippurus (Linnaeus, 1758) Fishery in Pakistan","volume":"4","author":"Baset A.","year":"2020","journal-title":"Journal of Animal Science and Research"},{"issue":"328","key":"e_1_2_18_16_1","first-page":"2","article-title":"Comparative Microbial Evaluation of Two Edible Seafood P. palludosa (Apple Snail) and E. radiata (Clam) to Ascertain Their Consumption Safety","volume":"4","author":"Bassey S. 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