2019, Vol. 6 Issue 2, Part B
Nutritional quality of fish food
Author(s): NK Chandravanshi, Manisha, P Dhruw and RK Bharti
Abstract: The aims present article is to brief review of important nutrients from fish food and their impact on human health. Fish food gains excellent nutritional value by providing high-quality protein and wide variety of vitamins (both fat and water-soluble vitamins) and minerals like iodine, calcium, magnesium, phosphorus and selenium. Fish can have a significant positive impact in improving the quality of dietary protein by complementing the essential amino acids that are typically consumed in many developing countries. Fish oil is the richest source of long-chain polyunsaturated n-3 fatty acids that are vital to proper brain development in unborn babies and infants. These fatty acids are essential in human nutrition and have proven to be involved in many metabolic functions. Some fatty acids have anti-inflammatory effects, decrease platelet aggregation and are essential parts in the cell membranes, cardiovascular system, brain, and nervous tissue. Fish composition should be the most focused area in relation to nutritional combination and human health aspects. In this present article, the effects of fish consumption through fish food on human health are discussed.
Pages: 82-86 | 221 Views 18 Downloads
How to cite this article:
NK Chandravanshi, Manisha, P Dhruw and RK Bharti. Nutritional quality of fish food. International Journal of Fauna and Biological Studies. 2019; 6(2): 82-86.