Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing.
PAF
PUFA
anti-inflammatory
antithrombotic
cardio-protective
carotenoids
fish
fish oil
lipid bioactives
lipid vitamins
polar lipids
thermal processing
thrombin
Journal
Marine drugs
ISSN: 1660-3397
Titre abrégé: Mar Drugs
Pays: Switzerland
ID NLM: 101213729
Informations de publication
Date de publication:
02 Mar 2022
02 Mar 2022
Historique:
received:
17
01
2022
revised:
14
02
2022
accepted:
24
02
2022
entrez:
24
3
2022
pubmed:
25
3
2022
medline:
1
4
2022
Statut:
epublish
Résumé
The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.
Identifiants
pubmed: 35323486
pii: md20030187
doi: 10.3390/md20030187
pmc: PMC8955125
pii:
doi:
Substances chimiques
Cardiotonic Agents
0
Lipids
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
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