Seafood: Nutritional Benefits and Risk Aspects

Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahex...

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Veröffentlicht in:	International journal for vitamin and nutrition research 2012-06, Vol.82 (3), p.168-176
1. Verfasser:	OEHLENSCHLÄGER, Jörg
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Fatty Acids, Omega-3 Feeding. Feeding behavior Fishes Food Contamination Fundamental and applied biological sciences. Psychology Harmful Algal Bloom Health Promotion Humans Metals, Heavy Nutritive Value Risk Assessment Risk Factors Seafood - adverse effects Shellfish Vertebrates: anatomy and physiology, studies on body, several organs or systems Water Pollutants
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Beschreibung
Zusammenfassung:	Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), essential elements such as selenium and iodine, high potassium and low sodium concentrations, and the vitamins D, A, E, and B(12), as well as taurine (2-aminoethanesulfonic acid) among others. Its protein is highly digestible due to low connective tissue content, and cholesterol content is also low in fish. Lean fish species are extremely low in fat content (
ISSN:	0300-9831 1664-2821
DOI:	10.1024/0300-9831/a000108