Fat and Oil From Eunectes notaeus: Characterization and Prospects for Nutritional Supplementation

Reptiles are mainly exploited for the high value of their skins, as well as their meat is a potential source of protein. In different parts of the world, snake fat or oil is used for ethnomedicinal purposes, and scientific studies have supported their antimicrobial and anti-inflammatory effects. In this study, we describe the characteristics of the fat and oil of the yellow anaconda (Eunectes notaeus) to evaluate their potential use as a dietary supplement or as a topical for therapeutic purposes. Both fat and oil are rich in fatty acids, such as oleic acid (32%), palmitic acid (20%–23%), and linoleic acid (19%–23%), and have a high content of polyunsaturated fatty acids (PUFA, 27%–31%). They also have optimal nutritional qualities, such as low atherogenic index (AI) and thrombogenic index (TI), n−6/n−3 ratio similar to the recommended values, and an acceptable ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). The oil, on the other hand, presented adequate physicochemical characteristics, absence of microorganisms harmful to human health, and no antimicrobial activity for the evaluated microorganisms. Therefore, yellow anaconda fat and oil have a fatty acid profile and nutritional quality that make them suitable as primary material for use as food.

Practical Applications: This work also demonstrates the potential of this raw material to promote more sustainable practices, take advantage of underutilized resources, offer potential health benefits, and contribute to the advancement of interdisciplinary research in the field of sustainable production.