Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)

Autores
Chamorro, Franklin; Otero, Paz; Carpena, Maria; Fraga Corral, Maria; Echave, Javier; Seyyedi Mansour, Sepidar; Cassani, Lucía Victoria; Prieto, Miguel A.
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Oily fish is a rich source of energy, proteins, essential amino acids, lipids, vitamins, and minerals. Among the macronutrients with the highest contribution are lipids, mainly long-chain omega 3 polyunsaturated fatty acids (ω-3 LC-PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both EPA and DHA play a beneficial role in promoting health and preventing many diseases, including cardiovascular diseases, such as stroke and acute myocardial infarction. They also contribute to the prevention of neurological, metabolic, and immune-system-related diseases, as well as supporting body-weight control. Oily fish consumption is also important at different stages of human life, from conception to old age. For example, DHA plays an important role in brain and retina development during fetal development and in the first two years of life, as it positively influences neurodevelopment, such as visual acuity, and cognitive functions. In contrast with the possible health benefits of the intake of oily fish, the presence of certain chemical pollutants, for example, heavy metals, can be a risk for the health of consumers, mainly in sensitive population groups such as pregnant women and children under 2 years of age. The presence of these pollutants is influenced to a greater extent by fish species, their role in the trophic chain, and their size. However, various studies state that the benefits outweigh the risk of consuming certain species. This review will be focused on the health benefits of the intake of three oily fish species, namely blue shark (Prionace glauca), shortfin mako shark (Isurus oxyrinchus), and swordfish (Xiphias gladius).
Fil: Chamorro, Franklin. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Otero, Paz. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Carpena, Maria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Fraga Corral, Maria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Echave, Javier. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Seyyedi Mansour, Sepidar. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Cassani, Lucía Victoria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Prieto, Miguel A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Materia
OILY FISH
POLYUNSATURATED FATTY ACIDS
FISH CONSUMPTION
HUMAN HEALTH
RISK BENEFIT RATIO
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/251694
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)Chamorro, FranklinOtero, PazCarpena, MariaFraga Corral, MariaEchave, JavierSeyyedi Mansour, SepidarCassani, Lucía VictoriaPrieto, Miguel A.OILY FISHPOLYUNSATURATED FATTY ACIDSFISH CONSUMPTIONHUMAN HEALTHRISK BENEFIT RATIOhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Oily fish is a rich source of energy, proteins, essential amino acids, lipids, vitamins, and minerals. Among the macronutrients with the highest contribution are lipids, mainly long-chain omega 3 polyunsaturated fatty acids (ω-3 LC-PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both EPA and DHA play a beneficial role in promoting health and preventing many diseases, including cardiovascular diseases, such as stroke and acute myocardial infarction. They also contribute to the prevention of neurological, metabolic, and immune-system-related diseases, as well as supporting body-weight control. Oily fish consumption is also important at different stages of human life, from conception to old age. For example, DHA plays an important role in brain and retina development during fetal development and in the first two years of life, as it positively influences neurodevelopment, such as visual acuity, and cognitive functions. In contrast with the possible health benefits of the intake of oily fish, the presence of certain chemical pollutants, for example, heavy metals, can be a risk for the health of consumers, mainly in sensitive population groups such as pregnant women and children under 2 years of age. The presence of these pollutants is influenced to a greater extent by fish species, their role in the trophic chain, and their size. However, various studies state that the benefits outweigh the risk of consuming certain species. This review will be focused on the health benefits of the intake of three oily fish species, namely blue shark (Prionace glauca), shortfin mako shark (Isurus oxyrinchus), and swordfish (Xiphias gladius).Fil: Chamorro, Franklin. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Otero, Paz. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Carpena, Maria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Fraga Corral, Maria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Echave, Javier. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Seyyedi Mansour, Sepidar. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Cassani, Lucía Victoria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Prieto, Miguel A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaMultidisciplinary Digital Publishing Institute2023-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/251694Chamorro, Franklin; Otero, Paz; Carpena, Maria; Fraga Corral, Maria; Echave, Javier; et al.; Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius); Multidisciplinary Digital Publishing Institute; Nutrients; 15; 23; 11-2023; 1-242072-6643CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2072-6643/15/23/4919info:eu-repo/semantics/altIdentifier/doi/10.3390/nu15234919info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:44:09Zoai:ri.conicet.gov.ar:11336/251694instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:44:10.196CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
title Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
spellingShingle Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
Chamorro, Franklin
OILY FISH
POLYUNSATURATED FATTY ACIDS
FISH CONSUMPTION
HUMAN HEALTH
RISK BENEFIT RATIO
title_short Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
title_full Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
title_fullStr Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
title_full_unstemmed Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
title_sort Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius)
dc.creator.none.fl_str_mv Chamorro, Franklin
Otero, Paz
Carpena, Maria
Fraga Corral, Maria
Echave, Javier
Seyyedi Mansour, Sepidar
Cassani, Lucía Victoria
Prieto, Miguel A.
author Chamorro, Franklin
author_facet Chamorro, Franklin
Otero, Paz
Carpena, Maria
Fraga Corral, Maria
Echave, Javier
Seyyedi Mansour, Sepidar
Cassani, Lucía Victoria
Prieto, Miguel A.
author_role author
author2 Otero, Paz
Carpena, Maria
Fraga Corral, Maria
Echave, Javier
Seyyedi Mansour, Sepidar
Cassani, Lucía Victoria
Prieto, Miguel A.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv OILY FISH
POLYUNSATURATED FATTY ACIDS
FISH CONSUMPTION
HUMAN HEALTH
RISK BENEFIT RATIO
topic OILY FISH
POLYUNSATURATED FATTY ACIDS
FISH CONSUMPTION
HUMAN HEALTH
RISK BENEFIT RATIO
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Oily fish is a rich source of energy, proteins, essential amino acids, lipids, vitamins, and minerals. Among the macronutrients with the highest contribution are lipids, mainly long-chain omega 3 polyunsaturated fatty acids (ω-3 LC-PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both EPA and DHA play a beneficial role in promoting health and preventing many diseases, including cardiovascular diseases, such as stroke and acute myocardial infarction. They also contribute to the prevention of neurological, metabolic, and immune-system-related diseases, as well as supporting body-weight control. Oily fish consumption is also important at different stages of human life, from conception to old age. For example, DHA plays an important role in brain and retina development during fetal development and in the first two years of life, as it positively influences neurodevelopment, such as visual acuity, and cognitive functions. In contrast with the possible health benefits of the intake of oily fish, the presence of certain chemical pollutants, for example, heavy metals, can be a risk for the health of consumers, mainly in sensitive population groups such as pregnant women and children under 2 years of age. The presence of these pollutants is influenced to a greater extent by fish species, their role in the trophic chain, and their size. However, various studies state that the benefits outweigh the risk of consuming certain species. This review will be focused on the health benefits of the intake of three oily fish species, namely blue shark (Prionace glauca), shortfin mako shark (Isurus oxyrinchus), and swordfish (Xiphias gladius).
Fil: Chamorro, Franklin. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Otero, Paz. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Carpena, Maria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Fraga Corral, Maria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Echave, Javier. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Seyyedi Mansour, Sepidar. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Cassani, Lucía Victoria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Prieto, Miguel A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
description Oily fish is a rich source of energy, proteins, essential amino acids, lipids, vitamins, and minerals. Among the macronutrients with the highest contribution are lipids, mainly long-chain omega 3 polyunsaturated fatty acids (ω-3 LC-PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both EPA and DHA play a beneficial role in promoting health and preventing many diseases, including cardiovascular diseases, such as stroke and acute myocardial infarction. They also contribute to the prevention of neurological, metabolic, and immune-system-related diseases, as well as supporting body-weight control. Oily fish consumption is also important at different stages of human life, from conception to old age. For example, DHA plays an important role in brain and retina development during fetal development and in the first two years of life, as it positively influences neurodevelopment, such as visual acuity, and cognitive functions. In contrast with the possible health benefits of the intake of oily fish, the presence of certain chemical pollutants, for example, heavy metals, can be a risk for the health of consumers, mainly in sensitive population groups such as pregnant women and children under 2 years of age. The presence of these pollutants is influenced to a greater extent by fish species, their role in the trophic chain, and their size. However, various studies state that the benefits outweigh the risk of consuming certain species. This review will be focused on the health benefits of the intake of three oily fish species, namely blue shark (Prionace glauca), shortfin mako shark (Isurus oxyrinchus), and swordfish (Xiphias gladius).
publishDate 2023
dc.date.none.fl_str_mv 2023-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/251694
Chamorro, Franklin; Otero, Paz; Carpena, Maria; Fraga Corral, Maria; Echave, Javier; et al.; Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius); Multidisciplinary Digital Publishing Institute; Nutrients; 15; 23; 11-2023; 1-24
2072-6643
CONICET Digital
CONICET
url http://hdl.handle.net/11336/251694
identifier_str_mv Chamorro, Franklin; Otero, Paz; Carpena, Maria; Fraga Corral, Maria; Echave, Javier; et al.; Health Benefits of Oily Fish: Illustrated with Blue Shark (Prionace glauca), Shortfin Mako Shark (Isurus oxyrinchus), and Swordfish (Xiphias gladius); Multidisciplinary Digital Publishing Institute; Nutrients; 15; 23; 11-2023; 1-24
2072-6643
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2072-6643/15/23/4919
info:eu-repo/semantics/altIdentifier/doi/10.3390/nu15234919
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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