![]() The majority of worldwide fish oil production is mostly used in the aquaculture industry, while only a small proportion is used for the production of n-3 PUFA related products. Oily fish such as salmon, mackerel, sardine, and tuna, their by-products, and their fish oils are the richest sources of the bioactive long-chain PUFA, such as the eicosapentaenoic acid (EPA 20:5n3) and lower amounts of the docosahexaenoic acid (DHA 20:6n3). Fish are uniquely different from other animal sources also because of their lipid composition, containing up to 40% PUFA. Moreover, in contrast to other animal sources, fish have little contribution to the dietary cholesterol intake, with an average cholesterol content of 35 mg per 100 g of fish. The lipid content, both quantitatively and qualitatively, vary depending on fish species, age, sex, and season. ĭepending on their lipid content, fish can be classified into lean fish (6–25% e.g., anchovy, salmon, sardine, mackerel, and herring). The increase of the popularity for fish and such fish-derived products is mainly due to its excellent nutritional value, providing high quality nutrients, and especially highly bioactive lipid molecules, such as the omega-3 (n-3) polyunsaturated fatty acids (PUFA), several bio-functional polar lipids (PL), marine carotenoids, and lipid vitamins, such as the vitamins A, E, and D. Consumption of fish and its products, including fish oils and food supplements based mainly on fish lipid bioactives, have increased significantly over the last few decades. Seafood, and especially fish and its products, are currently acknowledged as sources of essential nutrients for humans with several health benefits, while current recommendations suggest the consumption of two servings of fish each week, with a minimum of one meal consisting of oily fish. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. ![]() ![]() The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |