Bioactive fatty acids in seafood from Ionian Sea and relation to dietary recommendations. (17th August 2020)

• Record Type: Journal Article
• Authors: Prato, Ermelinda; Fanelli, Giovanni; Parlapiano, Isabella; Biandolino, Francesca
• Is Part Of: International journal of food sciences and nutrition. Volume 71:Number 6(2020)
• Page Start: 693
• Page End: 705
• Publication Date: 2020-08-17
• Subjects: Seafood -- lipid -- fatty acids -- lipid nutritional quality indexes -- Mediterranean Sea; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2020.1719388
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The objective of the present study was to determine lipid content, fatty acid composition and the recommended daily portion of 13 fish species, nine bivalves, six crustacean, three echinoderm and three cephalopod species, from the Mediterranean Sea (Southern Italy). Fatty acids profile varied significantly among species ( p < .05); polyunsaturated fatty acids represented an important proportion, with docosahexaenoic and eicosapentaenoic acids in the highest amount. A high n3/n6 ratio was found in all species (from 1.0 in body wall of Holothuria polii and H. tubulosa to 10.9 in Mytilus galloprovincialis ). The lipid nutritional quality indices (atherogenic index, thrombogenicity index and hypocholesterolaemic/hypercholesterolaemic fatty acid ratio) showed crustaceans Parapaeneus longirostris, Plesionika martia, Melicertus kerathurus, Nephrops norvegicus, as likely to be more beneficial for the consumer health. This paper will be of practical value from a health perspective for populations who consume seafood and a powerful marketing tool for farmers.