Abstract
The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.
Highlights
Seafood, and especially fish and its products, are currently acknowledged as sources of essential nutrients for humans with several health benefits [1], while current recommendations suggest the consumption of two servings of fish each week, with a minimum of one meal consisting of oily fish [2,3]
Daily co-administration of fish oil rich in n-3 polyunsaturated fatty acids (PUFA) and of vitamin E in female students resulted in a considerable beneficial effect against menstrual pain, which further suggested that the anti-inflammatory potential and benefits of the co-presence of these n-3 PUFA bioactives with vitamin E are helpful in reducing dysmenorrhea pain and may replace nonsteroidal anti-inflammatory drugs that pose high complications [189]
Healthy dietary interventions, including those that incorporate the intake of fish and fish lipid bioactives have shown a vast number of anti-inflammatory health benefits with no noticeable side effects
Summary
Especially fish and its products, are currently acknowledged as sources of essential nutrients for humans with several health benefits [1], while current recommendations suggest the consumption of two servings of fish each week, with a minimum of one meal consisting of oily fish [2,3]. The increase of the popularity for fish and such fish-derived products is mainly due to its excellent nutritional value, providing high quality nutrients [1,4], and especially highly bioactive lipid molecules, such as the omega-3 (n-3) polyunsaturated fatty acids (PUFA) [5], several bio-functional polar lipids (PL), marine carotenoids, and lipid vitamins, such as the vitamins A, E, and D [6,7]. Depending on their lipid content, fish can be classified into lean fish (6–25% e.g., anchovy, salmon, sardine, mackerel, and herring). In order to resolve the disadvantages associated with conventional methods and thermal processing, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value fish lipid bioactives, especially from sustainable fish sources, such as the valorization of fish by-products
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