Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F18%3A43897096" target="_blank" >RIV/60076658:12520/18:43897096 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.tandfonline.com/doi/abs/10.1080/23308249.2017.1399104" target="_blank" >https://www.tandfonline.com/doi/abs/10.1080/23308249.2017.1399104</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/23308249.2017.1399104" target="_blank" >10.1080/23308249.2017.1399104</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals

Popis výsledku v původním jazyce

The present review aims to give a concise review about important nutrients from fish and their impact on human health. In addition, possible effects of rearing system and feeding on the most vulnerable group of nutrients, the lipids, are summarized. Fish are considered as nutritionally valuable part of the human diet and consumption two times a week is recommended, mostly due to the content of long chain polyunsaturated n-3 fatty acids. These fatty acids are essential in human nutrition and have proven to be involved in many metabolic functions. Among others, they have anti-inflammatory effects, decrease platelet aggregation and are essential parts in the cell membranes, cardiovascular system, brain, and nervous tissue. In addition the proteins, peptides and amino acids from fish became more recently known for having positive health effects. Furthermore fish is also a rich source of certain vitamins and minerals as Vitamin D, selenium, phosphorus, and calcium. It should be highlighted that, when considering nutrition and related health aspects, it is impossible to focus one group of nutrients separately. Most probably the discussed effects of fish on human health are due to the consumption of the fish as a whole and hence the combination of all present nutrients.

Název v anglickém jazyce

Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals

Popis výsledku anglicky

The present review aims to give a concise review about important nutrients from fish and their impact on human health. In addition, possible effects of rearing system and feeding on the most vulnerable group of nutrients, the lipids, are summarized. Fish are considered as nutritionally valuable part of the human diet and consumption two times a week is recommended, mostly due to the content of long chain polyunsaturated n-3 fatty acids. These fatty acids are essential in human nutrition and have proven to be involved in many metabolic functions. Among others, they have anti-inflammatory effects, decrease platelet aggregation and are essential parts in the cell membranes, cardiovascular system, brain, and nervous tissue. In addition the proteins, peptides and amino acids from fish became more recently known for having positive health effects. Furthermore fish is also a rich source of certain vitamins and minerals as Vitamin D, selenium, phosphorus, and calcium. It should be highlighted that, when considering nutrition and related health aspects, it is impossible to focus one group of nutrients separately. Most probably the discussed effects of fish on human health are due to the consumption of the fish as a whole and hence the combination of all present nutrients.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40103 - Fishery

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Reviews in Fisheries Science &amp; Aquaculture

ISSN

2330-8249

e-ISSN

—

Svazek periodika

26

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

243-253

Kód UT WoS článku

000428059800008

EID výsledku v databázi Scopus

2-s2.0-85044206863