CoAS_V1IS4_01

Fish is one of the most important foods in human diet because of its high nutritional quality. Fish are a well-known source of a class of PUFAs, particularly omega-3 and omega-6, which can fend off thrombosis and atherosclerosis. These fatty acids have protective properties against autoimmune illnesses, arrhythmias, elevated blood pressure, and coronary heart disease. Almost all of the minerals that our bodies need are found in fish. Iron (Fe), calcium (Ca), zinc (Zn), phosphorus (P), selenium (Se), fluorine (F), and iodine (I) are the minerals found in fish. These minerals have a high bioavailability, meaning that the body can quickly absorb them. Dietary behaviours, particularly those related to metabolic and endocrine disorders, are a significant risk factor for chronic disease. Omega-3 fatty acids, iodine, selenium, vitamin D, taurine, and carnitine are just a few of the essential elements found in fish, which is a food group, that are important for metabolism and hormone function. Additionally, fish has a high protein content and a generally low-calorie density. The effects of these nutrients on cardiovascular risk have been thoroughly explored, but the significance of fish for endocrine and metabolic health in general has not always been fully understood. Only a few of the many pathways that these effects are mediated by’’ have been identified. For the majority of these impacts, it is true that low baseline fish consumption is associated with more significant potential benefits. In this review up-to-date information about importance of fish in human nutrition and beneficial effect of essential fatty acid in human health is also reviewed.

Ackman, R., Fatty Acids, in Marine Biogenic Lipids, Fats, and Oils, Vol. 1, Ackman R, ed, CRC Press, Boca Raton, FL, 1989, 103.

Agricultural Outlook 2018-2027. Paris; Rome: OECDPublishing /Food and AgricultureOrganization of the UnitedNations (2018). doi: 10.1787/agr_outlook-2018-en.

Aguilar-Salinas CA, Viveros-Ruiz T. Recent advances in managing/understanding the metabolic syndrome. F1000Res. 2019;8:370.

Ahmed, I.; Jan, K.; Fatma, S.; Dawood, M.A.O. Muscle proximate composition of various food fish species and their nutritional significance: A review. J. Anim. Physiol. Anim. Nutr. 2022, 106, 690–719.

Anon 2017 https://www.delamaris.si/healthy- diet/that-fish-are-an-important- source-of-vitamins-and-minerals.

Balachandan K. Post Harvest Technology of Fish and Fish Products, Daya Publishing House, New Delhi, 2002, 1-28.

Balami, S.; Sharma, A.; Karn, R. Significance of Nutritional Value of Fish for Human Health. Malay. J. Halal Res. 2019, 2, 32–34.

Berbert, A. A., Kondo, C. R., Almendra, C. L., Matsuo, T., and Dichi, I. (2005). Supplementation of fish oil and olive in patients with rheumatoid arthritis. Nutrition, 21(2), 131–136.

Bucher HC, Hengstler PSC, Meier G. Polyunsaturated fatty acids in coronary heart disease: a meta- analysis of randomized controlled trials. American Journal of Medicine. 2002; 112:298-304.

Caygill CPJ, Hill MJ. Fish, n-3 fatty-acids and human colorectal and breast- cancer mortality. European Journal of Cancer Prevention. 1995; 4:329-332.

Connor, W. E. (2000). Importance of n 3 fatty acids in health and disease. American Journal of Clinical Nutrition, 71, 171–175.

Damsgaard CT, Lauritzen L, Kjaer TMR, Holm PMI, Fruekilde MB, Michaelsen KF et al. Fish oil supplementation modulates immune function in healthy infants. The Journal of Nutrition. 2007; 137:1031-1036.

Erkan N, Bilen G. Effect of essential oils treatment on the frozen storage stability of chub mackerel fillet. Journal fur Verbraucherschutz und Lebensmittelsicherheit. 2010; 5(1):101-110.

FAO, FAO Food and Nutrition paper manuals of food quality control food analysis: quality, adulteration and tests of identity. Food and Agriculture Organization of the United Nations, Rome, Italy, 1986.

FAO. The State of World Fisheries and Aquaculture. Food and Agriculture Organization Rome, 2016.

Frisch, A.J.; Cameron, D.S.; Pratchett, M.S.;Williamson, D.H.;Williams, A.J.; Reynolds, A.D.; Hoey, A.S.; Rizzari, J.R.; Evans, L.; Kerrigan, B.; et al. Key aspects of the biology, fisheries and management of Coral grouper. Rev. Fish Biol. Fish. 2016, 26, 303–325.

Graham, I. A., Larson, T., and Napier, J. A. (2007). Rational metabolic engineering of transgenic plants for biosynthesis of omega-3 polyunsaturates. Current Opinion of Biotechnology, 18, 142–147.

Hassanien, H.A.; Al-Rashada, Y. Assessment of genetic diversity and phylogenetic relationship among grouper species Epinephelus spp. from the Saudi waters of the Arabian Gulf. Saud. J. Biol. Sci. 2021, 28, 1779–1786.

Hasselberg AE, Aakre I, Scholtens J, Overå R, Kolding J, Bank MS, et al. Fish for food and nutrition security in Ghana: challenges and opportunities. Global Food Security. (2020) 26:100380. doi: 10.1016/j.gfs.2020.100380

Kates M. Techniques of Lipidology: Isolation, Analysis and Identification of Lipids, 1986.

Nimish M S,Balasundari S and Felix S .Fish in nutrition.Tamilnadu Dr.J.Jayalalitha Fisheries University . 2018 pg;83-84

Pal, J., Shukla, B., Maurya, A.K., Verma, H.O., Gayatri, Pandey, & Amitha (2018). A review on role of fish in human nutrition with special emphasis to essential fatty acid.

Pedro, S.; Nunes, M.L. Reducing salt levels in seafood products. In Reducing Salt in Foods, 2nd ed.; Woodhead Publishing: Thorston, UK, 2019; pp. 185–211.

Ramel A, Jonsdottir MT, Thorsdottir I. Consumption of cod and weight loss in young overweight and obese adults on an energy reduced diet for 8- weeks. Nutr Metab Cardiovasc Dis. 2009;19:690-696.

Simopoulos A. Nutritional aspects of fish, in Seafood From Producer to Consumer, Integrated Approach to Quality, Luten, J., Borrensen, T., and Oehlenschlager, J., eds., Elsevier Science, London, U.K., 1997, 589.

Sinn N. Physical fatty acid deficiency signs in children with ADHD symptoms. Prostaglandins, Leukotrienes and Essential Fatty Acids. 2007; 77:109-115.

Soyano, K.; Amagai, T.; Yamaguchi, T.; Mushirobira, Y.; Xu,W.-G.; Ph¤m, N.T.; Murata, R. Endocrine Regulation of Maturation and Sex Change in Groupers. Cells 2022, 11, 825.

Tavares, J.; Martins, A.; Fidalgo, L.G.; Lima, V.; Amaral, R.A.; Pinto, C.A.; Silva, A.M.; Saraiva, J.A. Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods 2021, 10, 780.

Vázquez C, Botella-Carretero JI, Corella D, et al. White fish reduces cardiovascular risk factors in patients with metabolic syndrome: the WISH- CARE study, a multicentre randomized clinical trial. Nutr Metab Cardiovasc Dis. 2014; 24:328-335.

Venugopal V. Methods for processing and utilization of low cost fishes: A critical appraisal. Journal of Food Science & Technology. 1995; 32:1-12.

Wolk, A., Larsson, S. C., Johansson, J. E., & Ekman, P. (2006). Long-term fatty fish consumption and renal cell carcinoma incidence in a population- based prospective cohort of women. The Journal of the American Medical Association, 296, 1371–1376.

Ye¸silsu, A.F.; Özyurt, G. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. J. Food Eng. 2019, 240, 171–182.

Published online
30th September, 2023

How to Cite the Article

Panchakarla, S., Tandle, A., Meshre, S., Kawade, S. S. and Gedam, S. P. 2023. A Review on Nutritional Benefits of Fish on Human Health. Chronicle of Aquatic Science 1(4): 1-14.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

Get in Touch

Visits :

Usefull Links

Logo

Google Translate