Review article

NUTRITIONAL AND PROTECTIVE VALUES OF FISH – WITH EMPHSIS ON OMEGA-3 FATTY ACID

I. Bogut
A. Opačak
I. Stević
S. Bogut

Abstract

This work presents the importance of fish as a life necessity in view of proteins, vitamins, micro and macro elements and in comparison with high valued necessities of warm-blooded animals (meat, milk and eggs). Most literature information is related to the chemical components of meat, nutritional and biological values.
Numerous papers have shown the components of fatty acids in fats of the most important freshwater and sea fish. According the contents of FPA (eicosapentaen fatty acids, 20:5 3) and DHA (docosaheksacn fatty acids, 22:6 3) the meat of the silver carp (Hypophthalmichtis molitrix) can be compared to that of the highest quality sea fish.
In the last 20 years many authors mentioned the protective role of omega-3 fatty acids in the prevention of heart attack, stroke, artherosclerosis, high blood pressure, psoriasis, thrombosis and arthritis.

Keywords

freshwater fish; marine fish; proteins; amino aseids; lipids; fatty acid; vitamins; minerals; cardiouascular disease

Hrčak ID:

48112

URI

https://hrcak.srce.hr/48112

Publication date:

30.3.1996.

Article data in other languages: croatian

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