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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