Science opens new horizons for marine lipids in human nutrition

Pigott, George M.; Tucker, Barbee W.

doi:10.1080/87559128709540809

Cited by 103 publications

(70 citation statements)

References 25 publications

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“…It can be said that there are strong evidences that diets based on PUFAs can reduce the development of coronary diseases (Nestel, 1987). Most researches on ω-3 fatty acids during the latest years have been aimed at determining their immunological and anti-inflammatory effects, especially in cases of asthma, rheumatic arthritis and autoimmune diseases (Pigott and Tucker, 1987;Horrocks and Yeo, 1999;Simopoulos, 2002;Shapiro, 2003). Evidences for the selective effect of ω-3 PUFAs come from epidemiological data indicating a very low incidence of ischemic heart diseases (IHD) among Eskimos living in Greenland, who had a diet rich in seafood (average of 400 g of fish/day) compared to Eskimos living in Denmark, who consumed limited amounts of fish (Dyerberg, 1981;Jorgensen and Dyerberg, 1983).…”

Section: %Hqhilfldo Hiihfwv Ri 38)$vmentioning

confidence: 99%

Seafood as functional food

Soccol

Oetterer

2003

Braz. arch. biol. technol.

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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.
O pescado é um importante constituinte da dieta humana e possui a maior reserva de ácidos graxos polinsaturados, especialmente o eicosapentanóico (EPA) e o docosahexanóico (DHA) da série w-3. Têm-se intensificado as pesquisas científicas a respeito desses ácidos graxos por estes estarem envolvidos na prevenção e/ou cura de doenças, principalmente cardiovasculares e inflamatórias. Esta revisão teve como objetivo discutir os aspectos mais importantes dos ácidos graxos w-3 presentes no pescado, bem como, os seus mecanismos de ação, envolvidos na prevenção e controle de doenças

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Section: %Hqhilfldo Hiihfwv Ri 38)$vmentioning

confidence: 99%

Seafood as functional food

Soccol

Oetterer

2003

Braz. arch. biol. technol.

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“…The deterioration pathways have been explained on the basis of the high polyunsaturated fatty acids (PUFA) proportion found in marine species (3,4) and the great diversity and content of different prooxidant molecules present in the fish muscle (5,6).…”

Section: Introductionmentioning

confidence: 99%

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Aubourg

2000

European Food Research and Technology

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Previous research has studied fluorescence development during fish processing; as a result, a bathochromic shift towards higher wavelength maxima was detected and employed successfully as a way of measuring quality changes. In the present work, the same fluorescence analysis was tested for assessing the preservative effect of an antioxidant compound on thermally treated marine lipids. For it, two kinds of marine lipids systems (cod liver oil and horse mackerel white muscle) were heated under different time (up to 15 days), temperature (15ºC, 30ºC and 50ºC) and antioxidant (citric acid) content (0.01-0.50% in the oil systems, w/w; 0.10-1.00% in the fish muscle systems, w/w) conditions. Fluorescence results showed an antioxidant effect at all the temperatures studied; at 50ºC the citric acid presence produced a significant decrease of the bathochromic shift of fluorescence in both the oil and the fish muscle systems when present in the following concentrations rangs: 0.10-0.50% and 0.40-1.00%, respectively.The antioxidant effect of citric acid was also confirmed by the traditional browning development (420 nm) analysis. Good linear correlations were obtained for both fluorescence and browning values with the reaction time at all the temperatures tested. It is concluded that fluorescence analysis could be successfully employed as an accurate tool when studying the effect of antioxidant compounds during marine products manufacture, specially in cases where interaction compounds formation between lipid oxidation products and nucleophilic constituents are prone to be formed.Running Title: Antioxidant effectiveness assessment by fluorescence detection

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“…Frozen storage has been widely employed to retain fish properties before it is consumed or employed in other technological processes (Pigott and Tucker, 1987;Erickson, 1997). During the frozen storage of fish lipid hydrolysis and oxidation have been shown to occur and become an important factor of fish acceptance as influencing rancidity development, protein denaturation and texture changes (Mackie, 1993;Verma et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Lipid damage detection during the frozen storage of an underutilized fish species

Aubourg

1999

Food Research International

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Science opens new horizons for marine lipids in human nutrition

Cited by 103 publications

References 25 publications

Seafood as functional food

Seafood as functional food

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Lipid damage detection during the frozen storage of an underutilized fish species

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