FUNCTIONAL PROPERTIES OF FISH AND FISH PRODUCTS: A REVIEW

This article presents a review on the functional constituents of fish and fish products originating from different basins. In recent years, increasing attention has been focused on the significance of polyunsaturated fatty acids in human nutrition. Polyunsaturated fatty acids are classed according to the position of the first double bond in omega-3 polyunsaturated fatty acids and omega-6 polyunsaturated fatty acids. The omega-3 family includes the fatty acids eicosapentaenoic acid and docosahexaenoic acid. The acids eicosapentaenoic acid and docosahexaenoic acid are focused on in this article because of their importance in reducing the risks of cardiovascular disorders. In addition, the article highlights other functional components (essential amino acids, vitamin D-3, selenium) whose levels in fish are higher than in other foodstuffs. The presented data show, that in addition to nutritive effects, fish and fish products contribute to a decreased incidence of diseases. Fish and fish products also contribute to the improvement of certain bodily functions.