Seafood as functional food

Brazilian Archives of Biology and Technology

Marcilene C. Heidmann Soccol²  Marília Oetterer¹ 

[1] ,Ciência e Tecnologia de Alimentos Mestre

关键词: Fish;    seafood;    polyunsaturated fatty acids;    w-3 fatty acids;    functional foods;   

DOI  :  10.1590/S1516-89132003000300016

来源: SciELO

【 摘 要 】

Functional food presents specific physiological properties, supplies nutrients and can be naturally found in formulated food or added to it. Seafood plays an important role in human diet, representing the largest stock available of w-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA). Scientific researchers have intensified their studies on fatty acids due to their importance in preventing and/or curing diseases, especially cardiovascular and inflammatory ones. This review describes the most important aspects of w-3 fatty acids found in fish, as well as their roles in the mechanism involved in the prevention and control of diseases.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License