Position in Human Health and Food Value of Fish Meat

Abstract

The fish obtained from sea and freshwaters are an important component in our nutrition. A great deal of seafood is a perfect vitamin and mineral source for nutrition of human. The protein in seafood is higher digestible form and its fat content is lower than foods with high protein. Besides, seafood is the only source of fatty acids with long chain polyunsaturated n-3 series evidenced benefit to health. According to various studies, of Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) which both are predominant omega-3 fatty acids (omega-3) have positive effect from point of the health. These two fatty acids have been shown to cause significant biochemical and physiological changes in the body. Omega-3 fatty acids have been suggested to have beneficial effects in the prevention and/or treatment of major diseases affecting human health; such as coronary heart disease, cancer, diabetes and high blood pressure.