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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| Autores principales: | , |
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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 |
| Aporte de: |
| Sumario: | 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. |
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