Health benefits of omega-3 fatty acids and their content in fish meat
Fish is a highly nutritious food source, characterized by easy digestibility, low energy content, high-quality protein, and a lipid composition particularly rich in ω3 polyunsaturated fatty acids (PUFAs). Among these, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play essential roles in...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Universidad Nacional del Nordeste
2026
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| Acceso en línea: | https://revistas.unne.edu.ar/index.php/vet/article/view/9101 |
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I48-R154-article-9101 |
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Universidad Nacional del Nordeste |
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I-48 |
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Revistas UNNE - Universidad Nacional del Noroeste (UNNE) |
| language |
Español |
| format |
Artículo revista |
| topic |
functional food physiological benefits essential fats nutrition fishery products alimento funcional beneficios fisiológicos grasas esenciales nutrición producto pesquero |
| spellingShingle |
functional food physiological benefits essential fats nutrition fishery products alimento funcional beneficios fisiológicos grasas esenciales nutrición producto pesquero Trulls, Horacio Ortiz, María Laura Health benefits of omega-3 fatty acids and their content in fish meat |
| topic_facet |
functional food physiological benefits essential fats nutrition fishery products alimento funcional beneficios fisiológicos grasas esenciales nutrición producto pesquero |
| author |
Trulls, Horacio Ortiz, María Laura |
| author_facet |
Trulls, Horacio Ortiz, María Laura |
| author_sort |
Trulls, Horacio |
| title |
Health benefits of omega-3 fatty acids and their content in fish meat |
| title_short |
Health benefits of omega-3 fatty acids and their content in fish meat |
| title_full |
Health benefits of omega-3 fatty acids and their content in fish meat |
| title_fullStr |
Health benefits of omega-3 fatty acids and their content in fish meat |
| title_full_unstemmed |
Health benefits of omega-3 fatty acids and their content in fish meat |
| title_sort |
health benefits of omega-3 fatty acids and their content in fish meat |
| description |
Fish is a highly nutritious food source, characterized by easy digestibility, low energy content, high-quality protein, and a lipid composition particularly rich in ω3 polyunsaturated fatty acids (PUFAs). Among these, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play essential roles in human health by contributing to the maintenance of cell membrane integrity, modulating inflammatory processes, and preventing chronic diseases such as cardiovascular, neurodegenerative, metabolic, and autoimmune disorders. However, the content of these fatty acids in fish varies considerably depending on species, environment (freshwater or marine), natural diet, and physiological and ecological factors. The objective of this study was to review the scientific literature on the health benefits of ω3 fatty acids and their content in different fish species, with emphasis on EPA, DHA, total PUFA levels, and the overall lipid profile. Literature research was conducted in PubMed, Scopus, Web of Science, SciELO, and Google Scholar, prioritizing studies published over the last decade. Marine fish generally showed higher concentrations of EPA and DHA, whereas freshwater fish exhibited higher levels of α-linolenic acid (ALA), along with greater variability in EPA and DHA content. Among the species from local rivers and marine environments, dorado and anchovy stood out for their high total content of these beneficial fatty acids. The study highlights the importance of fish consumption as a source of ω3 fatty acids and emphasizing the need for appropriate management practices in fish production and marketing, the promotion of aquaculture development, and the encouragement of healthier dietary habits in the population. |
| publisher |
Universidad Nacional del Nordeste |
| publishDate |
2026 |
| url |
https://revistas.unne.edu.ar/index.php/vet/article/view/9101 |
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I48-R154-article-91012026-02-04T15:46:27Z Health benefits of omega-3 fatty acids and their content in fish meat Beneficios de los ácidos grasos omega 3 en la salud y su contenido en carne de pescado Trulls, Horacio Ortiz, María Laura functional food physiological benefits essential fats nutrition fishery products alimento funcional beneficios fisiológicos grasas esenciales nutrición producto pesquero Fish is a highly nutritious food source, characterized by easy digestibility, low energy content, high-quality protein, and a lipid composition particularly rich in ω3 polyunsaturated fatty acids (PUFAs). Among these, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play essential roles in human health by contributing to the maintenance of cell membrane integrity, modulating inflammatory processes, and preventing chronic diseases such as cardiovascular, neurodegenerative, metabolic, and autoimmune disorders. However, the content of these fatty acids in fish varies considerably depending on species, environment (freshwater or marine), natural diet, and physiological and ecological factors. The objective of this study was to review the scientific literature on the health benefits of ω3 fatty acids and their content in different fish species, with emphasis on EPA, DHA, total PUFA levels, and the overall lipid profile. Literature research was conducted in PubMed, Scopus, Web of Science, SciELO, and Google Scholar, prioritizing studies published over the last decade. Marine fish generally showed higher concentrations of EPA and DHA, whereas freshwater fish exhibited higher levels of α-linolenic acid (ALA), along with greater variability in EPA and DHA content. Among the species from local rivers and marine environments, dorado and anchovy stood out for their high total content of these beneficial fatty acids. The study highlights the importance of fish consumption as a source of ω3 fatty acids and emphasizing the need for appropriate management practices in fish production and marketing, the promotion of aquaculture development, and the encouragement of healthier dietary habits in the population. La carne de pescado constituye una fuente alimentaria de alto valor nutricional, destacándose por su fácil digestión, bajo contenido energético, aporte de proteínas de alta calidad y una composición lipídica particularmente rica en ácidos grasos poliinsaturados (PUFA) omega-3 (ω3). Entre ellos, el ácido eicosapentaenoico (EPA) y el docosahexaenoico (DHA) desempeñan funciones esenciales en la salud humana, contribuyendo al mantenimiento de la integridad de las membranas celulares, la modulación de procesos inflamatorios y la prevención de enfermedades crónicas como patologías cardiovasculares, neurodegenerativas, metabólicas y autoinmunes. Sin embargo, el contenido de estos ácidos grasos (AG) en peces varía significativamente según la especie, el ambiente (río o mar), la dieta natural y factores fisiológicos y ecológicos. El objetivo de este trabajo fue revisar la literatura científica sobre los beneficios de los AG ω3 para la salud y su contenido en diversas especies de peces, con énfasis en los valores de EPA, DHA, PUFA totales y el perfil lipídico general. Se realizó la búsqueda en las bases de datos PubMed, Scopus, Web of Science, SciELO y Google Scholar, priorizando estudios de la última década. Los peces de mar tuvieron mayores concentraciones de EPA y DHA; mientras que en especies de río hay mayores valores de ácido α-linolénico (ALA) junto con una variabilidad más amplia en los niveles de EPA y DHA. Entre las especies de nuestros ríos y mar, se destacan el dorado y la anchoa como las de mayor contenido total de estos compuestos tan beneficiosos. Se concluye en destacar la importancia del consumo de pescado como aportante de AG ω3, pero considerando manejos adecuados tanto en la producción como en la comercialización de los distintos peces de cada región, promoviendo el desarrollo de la acuicultura y promocionando cambios en hábitos alimenticios de la población. Universidad Nacional del Nordeste 2026-02-04 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unne.edu.ar/index.php/vet/article/view/9101 10.30972/vet.3719101 Revista Veterinaria; Vol. 37 (2026); 1-14 Revista Veterinaria; Vol. 37 (2026); 1-14 1669-6840 1668-4834 spa https://revistas.unne.edu.ar/index.php/vet/article/view/9101/8817 Derechos de autor 2026 Horacio Trulls, María Laura Ortiz https://creativecommons.org/licenses/by-nc/4.0 |