Submitted Successfully!
To reward your contribution, here is a gift for you: A free trial for our video production service.
Thank you for your contribution! You can also upload a video entry or images related to this topic.
Version Summary Created by Modification Content Size Created at Operation
1
Syed Amir Ashraf
 + 1043 word(s) 1043 2022-01-12 07:16:29 |
2 format correction
Peter Tang
 Meta information modification 1043 2022-01-21 02:04:52 |

Video Upload Options

Do you have a full video?
Send video materials Upload full video

Confirm

Are you sure to Delete?
Yes No
Cite
If you have any further questions, please contact Encyclopedia Editorial Office.
Ashraf, S.A. Fish as Nutraceuticals. Encyclopedia. Available online: https://encyclopedia.pub/entry/18564 (accessed on 20 August 2024).
Ashraf SA. Fish as Nutraceuticals. Encyclopedia. Available at: https://encyclopedia.pub/entry/18564. Accessed August 20, 2024.
Ashraf, Syed Amir. "Fish as Nutraceuticals" Encyclopedia, https://encyclopedia.pub/entry/18564 (accessed August 20, 2024).
Ashraf, S.A. (2022, January 20). Fish as Nutraceuticals. In Encyclopedia. https://encyclopedia.pub/entry/18564
Ashraf, Syed Amir. "Fish as Nutraceuticals." Encyclopedia. Web. 20 January, 2022.
Fish as Nutraceuticals
Edit
This entry is adapted from the peer-reviewed paper 10.3390/md18050265

Fish is considered as an affordable source of protein, serving a worldwide population as well as a source of nutraceutical. Bioactive components present in our diet play a major therapeutic role against human diseases. 

nutraceutical functional food fish bioactive compounds

1. Introduction

Traditionally, fish is considered as an affordable source of protein, serving a worldwide population as well as a source of nutraceutical importance [1]. In addition, about one-half of the total biodiversity is comprised of fish and other marine species, which are also a wonderful source for novel bioactive compounds, implicated in the continuous improvement of human health [2]. 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. More importantly, the main therapeutic potential of fish consumption has been ascribed with the presence of long-chain omega-3 polyunsaturated fatty acids (PUFAs) in high content. Several reports suggested that, other than long-chain omega-3 PUFAs, various other bioactive components from fish have been found to have a positive effect on human health [3]. 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 easily obtained from fish that contain omega-3, for example, salmon or trout. This will protect against various coronary heart diseases and stroke. On the other hand, the nutritional status of fish and fish products shows that they contain high amounts of other healthy nutrients with countless health benefits [6].
Recently, it has been seen that, in developed as well as developing countries, lifestyle-related diseases have become a serious issue to the human population. Various epidemiological data and clinical trials have shown that diet is one of the major factors, other than stress and strain in modern life, influencing lifestyle-related diseases, especially in middle-aged and senile people. Imbalance in lifestyle and diet pattern in developed countries has caused a rise in chronic diseases, such as obesity, diabetes, hypertension, and hyperlipidemia, affecting both wellness and well-being [7].

2. Nutritional Profile of Fish

Fish is one of the supreme and essential foods in the human diet, due to its eminent nutritional value. Proximate analysis of almost all the fish or fish related foods have been studied by researchers. However, minor discrepancies in nutritional composition exist due to their feeding habits, age, sex, season, temperature, adaptation, and hatching [8]. Further reports and analyses state that fish provide protein of a superior quality with all the essential amino acids, as well as elemental sources of dietary vitamins and minerals, including zinc (marine fish), iron, calcium, phosphorus, iodine, selenium, vitamin A, D, E, several B vitamins (B3, B6, and B12), important amounts of PUFAs and various other micronutrients [9][10][11]. As it is known that most small fishes are eaten whole (with bone, scales, and fins), they are a rich source of abundantly bioavailable calcium. One such example of small fish is Amblypharyngodon mola, which is reported to be a rich source of vitamin A, in the form of dihydro-retinol and retinol [12]. Furthermore, bioavailability of zinc and iron from the other foods in a meal is enhanced by fish [10]. The chief chemical composition of fish muscles is protein, water, and lipids, which collectively hold around 98% of the total weight. Meanwhile, average proximate compositions as well as micronutrients of fish are presented in Figure 1 and Figure 2, respectively.
/media/item_content/202201/61ea066dba53emarinedrugs-18-00265-g001.png
Figure 1. Average mean proximate composition data * from 62 species of fish [13].
/media/item_content/202201/61ea0685dc527marinedrugs-18-00265-g002.png
Figure 2. Average mineral composition (mg) of fish [8]. * [11]; ** [14]; *** [15].

3. Fish as Nutraceuticals

Stephen DeFelice first coined the word “nutraceutical” by combining two words “nutrition” and “pharmaceutical”. He defined nutraceutical as food or a part of food which not only imparts health benefits but also contributes to preventing/treating various diseases [16][17]. Moreover, in broad terms, nutraceuticals play a vital role in human beings by maintaining their normal physiological functions and well-being. Although fish has always been superior and dominant on other protein nutraceuticals and functional foods, research programs on fish-based nutraceuticals and functional foods have reached a saturation point. Even awareness related to its benefits is lacking and should be underpinned [18]. Awareness programs only reach the urban population of countries and somehow the rural population is excluded. Moreover, based on a PubMed search using keywords like nutraceuticals and functional foods, a number of research articles were published at a rapid pace since 1995. However, a change in the search of keywords to fish as nutraceuticals/functional food, the rate of publication has been fairly stagnant since 1980 (Figure 3). This shows the saturation level of this field of study which is a matter of concern.
/media/item_content/202201/61ea06a071a4emarinedrugs-18-00265-g003.png
Figure 3. Graphically represented statistical data * of number of publications in PubMed from 1980 to 2019. * Publications in PubMed when using search bar for searching several keywords/phrases: (1) nutraceuticals (blue); (2) fish as nutraceuticals (orange); (3) functional food (grey); and (4) fish as functional food (yellow). Moving average trend lines show the importance and urgent need for research concerning the development of cheap fish/fish wastes/fish by-products-based nutraceuticals and functional foods.
Fish nutraceuticals can be used to improve health in various ways: it can delay the ageing process, prevent acute and chronic diseases, increase life expectancy, and support the basic structure and functions of the body [19][20][21]. Urbanization of the population and health awareness among people with either a sedentary lifestyle or stressed lifestyle are the foremost causes of increased growth in the nutraceutical market worldwide [22]. Recent reports suggested that nutraceuticals provide positive tactics to manage healthcare with remarkable beneficial effects on human health [23]. A wide range of phytochemicals such as terpenoids, glucosinolates phytosterols, limonoids, anthocyanidin, polyphenols, phytoestrogens, carotenoids, isoflavonoids, flavonoids, etc., have shown numerous therapeutic effects on human well-being, such as anti-inflammatory, antioxidants, antibacterial, anti-allergic, etc. [24][25][26][27][28][29]. These nutraceuticals alone or in combination with other therapies, not only help in maintaining health and promoting quality of life, but also combat serious medical illnesses of the current era, such as diabetes, cancer, cardiovascular diseases, cholesterol, arthritis, obesity, osteoporosis, etc. [22][30][31]. Therefore, low-cost nutraceuticals have always been in special demand, particularly among economically vulnerable or reduced income groups. This way fish or fish by-products can also solve the global malnutrition problem and related disorders by providing vital micro and macronutrients, high-density fats, and easily digestible proteins [32]. These essential nutrients have many more beneficial physiological roles than other proteins [1].

References

  1. Paital, B. Nutraceutical values of fish demand their ecological genetic studies: A short review. J. Basic Appl. Zool. 2018, 79, 16.
  2. Chiesa, G.; Busnelli, M.; Manzini, S.; Parolini, C. Nutraceuticals and Bioactive Components from Fish for Dyslipidemia and Cardiovascular Risk Reduction. Mar. Drugs 2016, 14, 113.
  3. Khalili Tilami, S.; Sampels, S. Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals. Rev. Fish. Sci. Aquac. 2018, 26, 243–253.
  4. World Health Organization (WHO). Population Nutrient Intake Goals for Preventing Diet-Related Chronic Diseases. Available online: https://www.who.int/nutrition/topics/5_population_nutrient/en/index13.html (accessed on 17 March 2020).
  5. American Heart Association (AHA). Eating Fish Twice a Week Reduces Heart Stroke Risk. Available online: https://www.heart.org/en/news/2018/05/25/eating-fish-twice-a-week-reduces-heart-stroke-risk (accessed on 17 March 2020).
  6. Mohanty, B.P.; Ganguly, S.; Mahanty, A.; Sankar, T.V.; Anandan, R.; Chakraborty, K.; Paul, B.N.; Sarma, D.; Syama Dayal, J.; Venkateshwarlu, G.; et al. DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India. Biomed. Res. Int. 2016, 2016, 4027437.
  7. Hosomi, R.; Yoshida, M.; Fukunaga, K. Seafood consumption and components for health. Glob. J. Health Sci. 2012, 4, 72–86.
  8. Pal, J.; Shukla, B.N.; Maurya, A.K.; Verma, H.O.; Pandey, G.; Amitha, A. A review on role of fish in human nutrition with special emphasis to essential fatty acid. Int. J. Fish. Aquat. Stud. 2018, 6, 427–430.
  9. Suleria, H.A.; Osborne, S.; Masci, P.; Gobe, G. Marine-Based Nutraceuticals: An Innovative Trend in the Food and Supplement Industries. Mar. Drugs 2015, 13, 6336–6351.
  10. Singh, D.K.; Ranjan, A. Comparative Study on Macro and Micro Nutrient Profiling of Selected Freshwater, Brackish Water and Marine Water Food Fishes Available in Kerala, India. Food Nutr. Sci. 2016, 1, 1–7.
  11. Marques, I.; Botelho, G.; Guiné, R. Comparative study on nutritional composition of fish available in Portugal. Nutr. Food Sci. 2019, 49, 925–941.
  12. Roos, N.C.; Chamnan, C.; Loeung, D.; Jakobsen, J.; Thilsted, S.H. Freshwater fish as a dietary source of vitamin A in Cambodia. Food Chem. 2007, 103, 1104–1111.
  13. Food and Agriculture Organization of the United Nations (FAO). Proximate Composition of 5 Parts and Whole Fish. Available online: http://www.fao.org/3/ae581e/ae581e09.htm#bm9 (accessed on 30 April 2020).
  14. Nerhus, I.; Wik Markhus, M.; Nilsen, B.M.; Øyen, J.; Maage, A.; Ødegård, E.R.; Kolden Midtbø, L.; Frantzen, S.; Kögel, T.; Eide Graff, I.; et al. Iodine content of six fish species, Norwegian dairy products and hen’s egg. Food Nutr. Res. 2018, 62.
  15. Dalton, C.; Bird, P. Risk assessment for the consumption of fish with elevated selenium levels. NSW Public Health Bull. 2003, 14, 174–176.
  16. Ahmad, M.F.; Ashraf, S.A.; Ahmad, F.; Ansari, J.; Siddiquee, M.R.A. Nutraceutical Market and its Regulation. American J. Food Technol. 2011, 6, 342–347.
  17. Ashraf, S.A. Nutraceutical is the need of hour. World J. Pharm. Pharm. Sci. 2013, 2, 2516–2525.
  18. Devadasan, K. Fish - Based Pharmaceuticals and Nutraceuticals and their Applications. Fish. Chimes 2004, 24, 1.
  19. Nasri, H.; Baradaran, A.; Shirzad, H.; Rafieian-Kopaei, M. New concepts in nutraceuticals as alternative for pharmaceuticals. Int. J. Prev. Med. 2014, 5, 1487–1499.
  20. Alshammari, E.; Patel, M.; Sachidanandan, M.; Kumar, P.; Adnan, M. Potential Evaluation and Health Fostering Intrinsic Traits of Novel Probiotic Strain Enterococcus durans F3 Isolated from the Gut of Fresh Water Fish Catla catla. Food Sci. Anim. Resour. 2019, 39, 844–861.
  21. Adnan, M.; Patel, M.; Hadi, S. Functional and health promoting inherent attributes of Enterococcus hirae F2 as a novel probiotic isolated from the digestive tract of the freshwater fish Catla catla. PeerJ 2017, 5, e3085.
  22. Das, L.; Bhaumik, E.; Raychaudhuri, U.; Chakraborty, R. Role of nutraceuticals in human health. J. Food Sci. Technol. 2012, 49, 173–183.
  23. Bagchi, D. Nutraceutical and Functional Food Regulations in the United States and Around the World. Second Edition 2014.
  24. Gupta, C.; Prakash, D. Phytonutrients as therapeutic agents. J. Complement. Integr. Med. 2014, 11, 151–169.
  25. Karwande, V.; Borade, R. Phytochemicals of Nutraceutical Importance; Scitus Academics LLC.: New York, NY, USA, 2015.
  26. Mandadi, R.; Mohd, A.; Mousa, A.; Mohd, S.; Mitesh, P. Evaluation of Anticancer, Antibacterial and Antioxidant Properties of a Medicinally Treasured Fern Tectaria coadunata with its Phytoconstituents Analysis by HR-LCMS. Anti Cancer Agents Med. Chem. 2020, 20, 1–12.
  27. Adnan, M. Bioactive potential of essential oil extracted from the leaves of Eucalyptus globulus (Myrtaceae). J. Pharmacogn. Phytochem. 2019, 8, 213–216.
  28. Adnan, M.; Ashraf, S.A.; Khan, S.; Alshammari, E.; Awadelkareem, A.M. Effect of pH, temperature and incubation time on cordycepin production from Cordyceps militaris using solid-state fermentation on various substrates. CyTA J. Food 2017, 15, 617–621.
  29. Siddiqui, A.J.; Bhardwaj, J.; Goyal, M.; Prakash, K.; Adnan, M.; Alreshidi, M.M.; Patel, M.; Soni, A.; Redman, W. Immune responses in liver and spleen against Plasmodium yoelii pre-erythrocytic stages in Swiss mice model. J. Adv. Res. 2020, 24, 29–41.
  30. Keservani, R.K.; Kesharwani, R.K.; Vyas, N.; Jain, S.; Raghuvanshi, R.; Sharma, A.K. Nutraceutical and Functional Food as Future Food: A Review. Der Pharm. Lett. 2010, 2, 1106–1116.
  31. Adnan, M.; Khan, S.; Al-Shammari, E.; Patel, M.; Saeed, M.; Hadi, S. In pursuit of cancer metastasis therapy by bacteria and its biofilms: History or future. Med. Hypotheses 2017, 100, 78–81.
  32. Yao, J.-J.; Zhao, Y.-L.; Wang, Q.; Zhou, Z.-L.; Hu, X.-C.; Duan, X.-W.; An, C.-G. Biochemical compositions and digestive enzyme activities during the embryonic development of prawn, Macrobrachium rosenbergii. Aquaculture 2006, 253, 573–582.
More
© Text is available under the terms and conditions of the Creative Commons Attribution (CC BY) license; additional terms may apply. By using this site, you agree to the Terms and Conditions and Privacy Policy.
Upload a video for this entry
Information
Subjects: Food Science & Technology
Contributor MDPI registered users' name will be linked to their SciProfiles pages. To register with us, please refer to https://encyclopedia.pub/register :
Syed Amir Ashraf
View Times: 889
Revisions: 2 times (View History)
Update Date: 21 Jan 2022
Table of Contents
    1000/1000
    Hot Most Recent
    ScholarVision Creations
    Feedback