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Health benefits of fish and fish by-products—a nutritional and functional perspective

Summary

Fish is an excellent food that provides many important nutrients like protein, omega-3 fatty acids, and vitamins that help protect our hearts, brains, and overall health. Different fish species offer various health benefits including protecting against heart disease, diabetes, obesity, and brain disorders. However, some fish can contain harmful contaminants like mercury, so choosing safer options like salmon and cod is important for children and pregnant women.

Background

Fish is a primary marine source providing essential nutrition to the human body with increasing production contributing to sustainable economies. Fish contain diverse bioactive compounds and essential nutrients that are critical for human health. Global fish consumption reaches approximately 8 billion people, making fish a significant dietary protein source.

Objective

This review article comprehensively analyzes fish and fish by-products, their nutraceutical applications, therapeutic benefits, and associated health risks. The main aim is to focus on the nutritional value of fish, its bioactive compounds, fish-based by-products, and their therapeutic potential in managing and eradicating public health-related diseases.

Results

Fish and fish by-products contain essential macronutrients (15-24% protein), micronutrients, vitamins (A, D, E, K, B-complex), minerals, and bioactive compounds including omega-3 fatty acids (EPA, DHA, ALA), peptides, and collagen. Fish by-products demonstrate therapeutic potential against hypertension, diabetes, obesity, inflammation, hepatotoxicity, cancer, and neurodegenerative diseases through multiple biological mechanisms.

Conclusion

Fish and fish by-products offer considerable therapeutic potential through their diverse nutritional profiles and bioactive compounds, significantly benefiting nutrition and food industry applications. Quality assurance and sustainable aquaculture practices are essential to mitigate toxicity risks while maximizing health benefits. International collaborations and marine conservation policies are needed to ensure long-term viability of fish resources and promote global nutrition.
  • Published in:Frontiers in Nutrition,
  • Study Type:Review,
  • Source: 40416371
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