Fish Lipids as a Valuable Source of Polyunsaturated Fatty Acids

• Main Authors: Merdzhanova Albena, Ivanov Ivaylo, Dobreva Diana A., Makedonski Lyubomir
• Format: Article
• Language: English
• Published: Sciendo 2017-03-01
• Series: Acta Scientifica Naturalis
• Subjects: omega-3; omega-6; black sea fish; health benefits
• Online Access: https://doi.org/10.1515/asn-2017-0011

This article presents information about omega-3 (h-3) and omega-6 (n-6) polyunsaturated fatty acid (PUFA) contents in a broad range of commercially important fish species available on Bulgarian fish markets. The aim is to raise consumers’ awareness and encourage them to eat fish. Fish species from the Black Sea coast have relatively high proportion of n-3 PUFAs, of which more than 80% is by EPf (eicosapentaenoic acid, C 20:5 n-3) and DHA (docosahexaenoic acid, C 22:6 n-3). Extensive epidemiological studies show that fish consumption is inversely associated with the incidence of cardiovascular diseases (CVD), stroke and the functioning of the brain. About 0.5 g of omega-3 (EPA+DHA) a day or two savings of oily fish a week are required to reduce the risk of death from CVD. PUFAs needs should be satisfied not only with food additives but with fish lipids containing food.