1. bookVolumen 4 (2017): Edición 1 (March 2017)
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2603-347X
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15 Dec 2015
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access type Acceso abierto

Fish Lipids as a Valuable Source of Polyunsaturated Fatty Acids

Publicado en línea: 09 Feb 2017
Volumen & Edición: Volumen 4 (2017) - Edición 1 (March 2017)
Páginas: 70 - 75
Recibido: 30 Oct 2016
Aceptado: 11 Jan 2016
Detalles de la revista
License
Formato
Revista
eISSN
2603-347X
Primera edición
15 Dec 2015
Calendario de la edición
1 tiempo por año
Idiomas
Inglés
Abstract

This article presents information about omega-3 (h-3) and omega-6 (n-6) polyunsaturated fatty acid (PUFA) contents in a broad range of commercially important fish species available on Bulgarian fish markets. The aim is to raise consumers’ awareness and encourage them to eat fish. Fish species from the Black Sea coast have relatively high proportion of n-3 PUFAs, of which more than 80% is by EPf (eicosapentaenoic acid, C 20:5 n-3) and DHA (docosahexaenoic acid, C 22:6 n-3). Extensive epidemiological studies show that fish consumption is inversely associated with the incidence of cardiovascular diseases (CVD), stroke and the functioning of the brain. About 0.5 g of omega-3 (EPA+DHA) a day or two savings of oily fish a week are required to reduce the risk of death from CVD. PUFAs needs should be satisfied not only with food additives but with fish lipids containing food.

Keywords

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