The nutritional benefits of fish or fish oil consumption lies predominantly in its advantageous fatty acid profile, which is rich in long chain omega-3 polyunsaturated fatty acids (3 PUFA). Evidence from a large number of epidemiological studies, clinical studies and intervention trials have established the protective effect of 3 PUFA against several diseases. New experimental evidence also indicates the presence in fish oils of other class of bioactive fatty acids, such as the furan fatty acid (F-acids). Dietary recommendations suggest that the consumption of 3 PUFA should be increased. The great variability of fatty acid composition of fish species throughout the year should be considered when fish are suggested as a means of improving health or used for oil extraction. The fish oil remains the principal source of 3 PUFA as an ingredient into conventional food products enrichment and in 3 PUFA concentrates production (i.e. integrator, nutraceutical), even if a variety of alternative 3 PUFA sources, such as bacteria, fungi, plants and microalgae are currently being explored for commercial production. The present review summarizes the beneficial effects of 3 PUFA dietary supplementation on cardiovascular disease, neurological disorder and type 2 diabetes as well as the biological actions of F-acids. Furthermore, in order to present the fish as a dietary source of bioactive fatty acids, differences in fatty acid composition of various fish species are recognized. The alternative ways to ensure an optimal 3 PUFA intake are also provided by illustrating the possible applications of fish oil on the 3 PUFA enrichment of functional foods.

Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients / Pacetti, Deborah; Mozzon, Massimo; Lucci, Paolo; Frega, Natale Giuseppe. - In: CURRENT NUTRITION & FOOD SCIENCE. - ISSN 1573-4013. - STAMPA. - 9:(2013), pp. 283-297. [10.2174/15734013113096660015]

Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients

PACETTI, Deborah;MOZZON, Massimo
Writing – Review & Editing
;
Paolo Lucci;FREGA, Natale Giuseppe
2013-01-01

Abstract

The nutritional benefits of fish or fish oil consumption lies predominantly in its advantageous fatty acid profile, which is rich in long chain omega-3 polyunsaturated fatty acids (3 PUFA). Evidence from a large number of epidemiological studies, clinical studies and intervention trials have established the protective effect of 3 PUFA against several diseases. New experimental evidence also indicates the presence in fish oils of other class of bioactive fatty acids, such as the furan fatty acid (F-acids). Dietary recommendations suggest that the consumption of 3 PUFA should be increased. The great variability of fatty acid composition of fish species throughout the year should be considered when fish are suggested as a means of improving health or used for oil extraction. The fish oil remains the principal source of 3 PUFA as an ingredient into conventional food products enrichment and in 3 PUFA concentrates production (i.e. integrator, nutraceutical), even if a variety of alternative 3 PUFA sources, such as bacteria, fungi, plants and microalgae are currently being explored for commercial production. The present review summarizes the beneficial effects of 3 PUFA dietary supplementation on cardiovascular disease, neurological disorder and type 2 diabetes as well as the biological actions of F-acids. Furthermore, in order to present the fish as a dietary source of bioactive fatty acids, differences in fatty acid composition of various fish species are recognized. The alternative ways to ensure an optimal 3 PUFA intake are also provided by illustrating the possible applications of fish oil on the 3 PUFA enrichment of functional foods.
2013
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/155911
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