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The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices




Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy


Herbs & Spices

Shrimp references

  • Ayuso R, Sanchez-Garcia S, Lin J et al. Greater epitope recognition of shrimp allergens by children than by adults suggests that shrimp sensitization decreases with age. Journal of Allergy and Clinical Immunology, Volume 125, Issue 6, June 2010, Pages 1286-1293.
  • Bono G, Gai F, Peiretti PG et al. Chemical and nutritional characterisation of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): Influence of trophic and geographical factors on flesh quality. Food Chemistry, Volume 130, Issue 1, 1 January 2012, Pages 104-110. Bugel SH, Sandstrom B and Larsen EH. Absorption and retention of selenium from shrimps in man. Journal of Trace Elements in Medicine and Biology, Volume 14, Issue 4, April 2001, Pages 198-204.
  • Cudennec B, Ravallec-Ple R, Courois E et al. Peptides from fish and crustacean by-products hydrolysates stimulate cholecystokinin release in STC-1 cells. Food Chemistry, Volume 111, Issue 4, 15 December 2008, Pages 970-975.
  • Fillos D, Scott LL, De Sylor MA et al. PCB concentrations in shrimp from major import markets and the United States. Environ Toxicol Chem. 2012, May; 31(5):1063-71.
  • Larsen R, Eilertsen KE, and Elvevoll EO. Health benefits of marine foods and ingredients. Biotechnology Advances, Volume 29, Issue 5, September-October 2011, Pages 508-518.
  • Mahaffey KR, Clickner RP and Jeffries RA. Methylmercury and omega-3 fatty acids: Co-occurrence of dietary sources with emphasis on fish and shellfish. Environmental Research, Volume 107, Issue 1, May 2008, Pages 20-29.
  • Mezzomo N, Tenfen L, Farias MS, et al. Evidence of anti-obesity and mixed hypolipidemic effects of extracts from pink shrimp (Penaeus brasiliensis and Penaeus paulensis) processing residue. The Journal of Supercritical Fluids, Volume 96, January 2015, Pages 252-261.
  • Olmedo P, Hernandez AF, Pla A, et al. Determination of essential elements (copper, manganese, selenium and zinc) in fish and shellfish samples. Risk and nutritional assessment and mercury—selenium balance. Food and Chemical Toxicology, Volume 62, December 2013, Pages 299-307.
  • Otton R, Marin DP, Bolin AP et al. Astaxanthin ameliorates the redox imbalance in lymphocytes of experimental diabetic rats. Chemico-Biological Interactions, Volume 186, Issue 3, 5 August 2010, Pages 306-315.
  • Sila A, Ghlissi Z, Kamoun Z, et al. Astaxanthin from shrimp by-products ameliorates nephropathy in diabetic rats. Eur J Nutr. 2014 May 13. [Epub ahead of print]
  • Smith KL and Guentzel JL. Mercury concentrations and omega-3 fatty acids in fish and shrimp: Preferential consumption for maximum health benefits. Marine Pollution Bulletin, Volume 60, Issue 9, September 2010, Pages 1615-1618.
  • Stentiford GD, Neil DM, Peeler EJ at el. Disease will limit future food supply from the global crustacean fishery and aquaculture sectors. Journal of Invertebrate Pathology, Volume 110, Issue 2, June 2012, Pages 141-157.
  • Tsape K, Sinanoglou VJ and Miniadis-Meimaroglou S. Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species. Food Chemistry, Volume 122, Issue 1, 1 September 2010, Pages 292-299.
  • Wilson-Sanchez G, Moreno-Felix C, Velazquez C, et al. Antimutagenicity and Antiproliferative Studies of Lipidic Extracts from White Shrimp (Litopenaeus vannamei).
  • Marione Drugs. 2010; 8(11): 2795—2809.
  • Yanar Y, Celik M and Yanar M. Seasonal changes in total carotenoid contents of wild marine shrimps (Penaeus semisulcatus and Metapenaeus monoceros) inhabiting the eastern Mediterranean. Food Chemistry, Volume 88, Issue 2, November 2004, Pages 267-269.
  • Yang AC, Arruda LK, Santos ABR et al. Measurement of IgE antibodies to shrimp tropomyosin is superior to skin prick testing with commercial extract and measurement of IgE to shrimp for predicting clinically relevant allergic reactions after shrimp ingestion. Journal of Allergy and Clinical Immunology, Volume 125, Issue 4, April 2010, Pages 872-878.
  • Yasui Y, Hosokawa M, Mikami N et al. Dietary astaxanthin inhibits colitis and colitis-associated colon carcinogenesis in mice via modulation of the inflammatory cytokines. Chemico-Biological Interactions, Volume 193, Issue 1, 15 August 2011, Pages 79-87.

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