Lipid Classes and Fatty Acid Profile of Cultured and Wild Black Rockfish, Sebastes schlegeli

Saito, Hiroaki; Ishikawa, Satoshi

doi:10.5650/jos.ess13217

J. Oleo Sci.

2014

DOI: 10.5650/jos.ess13217

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Lipid Classes and Fatty Acid Profile of Cultured and Wild Black Rockfish, Sebastes schlegeli

Hiroaki Saito¹,

Satoshi Ishikawa²

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Cited by 2 publications

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Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Ahmmed

Tian³

et al. 2019

Comp Rev Food Sci Food Safe

158

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For several decades, there has been considerable interest in marine‐derived long chain n‐3 fatty acids (n‐3 LCPUFAs) due to their outstanding health benefits. n‐3 LCPUFAs can be found in nature either in triglycerides (TAGs) or in phospholipid (PL) form. From brain health point of view, PL n‐3 is more bioavailable and potent compared to n‐3 in TAG form, as only PL n‐3 is able to cross the blood–brain barrier and can be involved in brain biochemical reactions. However, PL n‐3 has been ignored in the fish oil industry and frequently removed as an impurity during degumming processes. As a result, PL products derived from marine sources are very limited compared to TAG products. Commercially, PLs are being used in pharmaceutical industries as drug carriers, in food manufacturing as emulsifiers and in cosmetic industries as skin care agents, but most of the PLs used in these applications are produced from vegetable sources that contain less (without EPA, DPA, and DHA) or sometimes no n‐3 LCPUFAs. This review provides a comprehensive account of the properties, structures, and major sources of marine PLs, and provides focussed discussion of their relationship to brain health. Epidemiological, laboratory, and clinical studies on n‐3 LCPUFAs enriched PLs using different model systems in relation to brain and mental health that have been published over the past few years are discussed in detail.

show abstract

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Ahmmed

Tian³

et al. 2019

Comp Rev Food Sci Food Safe

158

View full text Add to dashboard Cite

show abstract

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

2017

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In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Section 2 and Section 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.

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Lipid Classes and Fatty Acid Profile of Cultured and Wild Black Rockfish, Sebastes schlegeli

Cited by 2 publications

References 36 publications

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

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