Abstract
Recent developments in nutraceuticals and functional foods have confirmed that bioactive components present in our diet play a major therapeutic role against human diseases. Moreover, there is a huge emphasis on food scientists for identifying and producing foods with better bioactive activity, which can ultimately provide wellness and well-being to human health. Among the several well-known foods with bioactive constituents, fish has always been considered important, due to its rich nutritional values and by-product application in food industries. Nutritionists, food scientists, and other scientific communities have been working jointly to uncover new bioactive molecules that could increase the potential and therapeutic benefits of these bioactive components. Despite the innumerable benefits of fish and known fish bioactive molecules, its use by food or pharmaceutical industries is scarce, and even research on fish-based nutraceuticals is not promising. Therefore, this review focuses on the current information/data available regarding fish bioactive components, its application as nutraceuticals for therapeutic purposes in the treatment of chronic diseases, ethnic issues related to consumption of fish or its by-products. Especial emphasis is given on the utilization of fish wastes and its by-products to fulfill the world demand for cheap dietary supplements specifically for underdeveloped/least developed countries.
Highlights
Fish is considered as an affordable source of protein, serving a worldwide population as well as a source of nutraceutical importance [1]
The main objective of this review is to focus on the nutritional significance of fish and fish-based nutraceuticals and functional foods and their therapeutic potential, as well as understand the limitations of fish intake in our dietary habits despite of its myriad of benefits
Fish, which is an inimitable fusion of bioactive compounds like long-chain polyunsaturated fatty acids (PUFAs) (EPA and docosahexaenoic acid (DHA)), omega-3 PUFAs, peptides, protein hydrolysates, amino acids, minerals, vitamins, gelatin, collagen, fish oil, fish bone as well as fat-soluble vitamins, makes it an important source of nutraceuticals [34]
Summary
Fish is considered as an affordable source of protein, serving a worldwide population as well as a source of nutraceutical importance [1]. Several bioactive components present in fish such as lipids, proteins, vitamins, minerals, and other fish by-products are considered important due to their therapeutic potentiality. According to the World Health Organization [4] and American Heart Association [5], fish should be consumed on a regular basis (i.e., 1–2 servings weekly) It should provide approximately 200–500 mg dose of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which can be obtained from fish that contain omega-3, for example, salmon or trout. This will protect against various coronary heart diseases and stroke. The main objective of this review is to focus on the nutritional significance of fish and fish-based nutraceuticals and functional foods and their therapeutic potential, as well as understand the limitations of fish intake in our dietary habits despite of its myriad of benefits
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