Indonesian freshwater fisheries’ oil for health and nutrition applications: a narrative review

Abstract

The consumption and production of freshwater fish in Indonesia have recently increased significantly, especially in the food sector. This is for health purposes due to the dietary content, including freshwater fish protein. Fish is not only a source of protein but also a considerable supply of polyunsaturated fatty acids (PUFAs) and is essential. Using fish oils has caught a growing interest due to an increased understanding of the possible health benefits of omega-3 fatty acids in humans. This review provided thoughts on progress in the research of Indonesia’s freshwater fisheries’ oil potential. Here, fish oil's potential was addressed through its outstanding biochemical features and its potential as an antiinflammatory, cardiovascular, cancer, and autoimmune disorder agent. Generally, nutritional properties, their possible application in food production, and therapeutic and socioeconomic significance are considered. Indonesian freshwater aquaculture fisheries and inland capture fisheries have the potential for refined fish oil production. The top freshwater fisheries include aquaculture (Oreochromis niloticus, Clarias, Cyprinus carpio, Pangasius, and Osphronemus goramy) and inland capture fisheries (Channa striata, Oreochromis niloticus, Trichogaster, Hemibagrus capitulum, and Pangasius). Indonesian fish oil is rich in omega-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid, and can potentially be developed into drugs and food supplements