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Health benefits of marine foods and ingredients
Larsen, R.; Eilertsen, K.-E.; Elvevoll, E.E. (2011). Health benefits of marine foods and ingredients. Biotechnol. Adv. 29(5): 508-518.
In: Biotechnology Advances. Pergamon: Oxford; New York. ISSN 0734-9750, more
Peer reviewed article  

Available in  Authors 

Author keywords
    Seafood; Fish; Functional food; Health benefits; Bioactive components

Authors  Top 
  • Larsen, R.
  • Eilertsen, K.-E.
  • Elvevoll, E.E.

    The health benefits of seafood consumption have primarily been associated with protective effects against cardiovascular diseases (CVD). However, intake of seafood has also been associated with improved foetal and infant development, as well as several other diseases and medical conditions. The health promoting effects have chiefly been attributed to the long-chain n-3 polyunsaturated fatty acids (n-3 PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In addition, the general fatty acid profile is considered favourable. On the other hand, recent and emerging research on seafood proteins and other seafood derived components suggest that these nutritional components contribute to the health effects. In this paper we review the nutritional characteristics and health benefits of marine foods and ingredients, and discuss some current and future trends in marine food production.

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