FATTY ACID CONTENT AND POTENTIAL HEALTH BENEFITS OF CONSUMING GILTHEAD SEA BREAM (SPARUS AURATA) AND SEA BASS (DICENTRARCHUS LABRAX)

被引：3
作者：
Lenas, D. [1 ]
Papadimitriou, E. [2 ]
Bitchava, C. [3 ]
Nathanailides, C. [1 ]
机构：
[1] Technol Educ Inst Epirus, Dept Aquaculture & Fisheries, Igoumenitsa 46100, Greece
[2] Technol Educ Inst Epirus, Dept Nursing, Sch Hlth Social Welf, Ioannina 45500, Greece
[3] Univ Thessaly, Sch Hlth Sci, Fac Vet Med, Lab Ichthyol & Aquat Anim, Kardhitsa 43100, Greece
来源：
ACTA ALIMENTARIA | 2011年 / 40卷 / 01期
关键词：
seafood; fish; nutritional value; Dicentrarchus labrax; cardiovascular; CARP CYPRINUS-CARPIO; FISH CONSUMPTION; ANTIATHEROGENIC PROPERTIES; OMEGA-3-FATTY-ACIDS; LINNAEUS; OIL; CROSSBREDS; NUTRITION; DISEASE;
D O I：
10.1556/AAlim.40.2011.1.7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The fatty acid composition of wild sea bass (Dicentrarchus labrax L.) and gilthead sea bream (Sparus auratus L.) were compared with gas chromatography. These two species are widely cultivated in Europe and represent a significant portion of consumed fish in the region. The aim of the present work was to compare the nutritional value of fatty acids in the flesh of wild sea bass and sea bream. Significant differences were observed in the saturated and poly-unsaturated fatty acid content. The presence of lauric, myristic and palmitic acids in the flesh of sea bream in quantities far exceeding those in sea bass make sea bream less suitable for preventing cardiovascular diseases. The poly-unsaturated n-3 fatty acids with both anti-atherogenetic and anti-inflammatory action in sea bass surpass those of sea bream by a total of 30%. Sea bass also contains 60% more C22:6n-3. Compared to sea bream, sea bass appears to be more suitable for the diet of people suffering from cardiac diseases, angiopathy, inflammations and Alzheimer's disease.
引用
收藏
页码：45 / 51
页数：7
相关论文
共 34 条
  • [1] DIFFERENTIAL-EFFECTS OF DIETARY FISH OIL ON MYOCARDIAL PROSTAGLANDIN-I2 AND THROMBOXANE-A2 PRODUCTION
    ABEYWARDENA, MY
    MCLENNAN, PL
    CHARNOCK, JS
    [J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1991, 260 (02): : H379 - H385
  • [2] BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
  • [3] Brown AA, 2001, AM J CLIN NUTR, V73, P673
  • [4] Chemical composition of edible parts of three-year-old experimental scaly crossbreds of common carp (Cyprinus carpio, Linnaeus 1758)
    Buchtova, H.
    Svobodova, Z.
    Kocour, M.
    Velisek, J.
    [J]. ACTA ALIMENTARIA, 2008, 37 (03) : 311 - 322
  • [5] Amino Acid Composition in Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio, Linnaeus 1758)
    Buchtova, Hana
    Svobodova, Zdenka
    Kocour, Martin
    Velisek, Josef
    [J]. ACTA VETERINARIA BRNO, 2009, 78 (02) : 337 - 344
  • [6] Science, medicine, and the future - Omega 3 fatty acids and cardiovascular disease - fishing for a natural treatment
    Din, JN
    Newby, DE
    Flapan, AD
    [J]. BMJ-BRITISH MEDICAL JOURNAL, 2004, 328 (7430): : 30 - 35
  • [7] TRENDS IN NUTRITION IN EUROPE
    Elmadfa, I.
    Meyer, A. L.
    [J]. ACTA ALIMENTARIA, 2009, 38 (02) : 153 - 159
  • [8] FOLCH J, 1957, J BIOL CHEM, V226, P497
  • [9] Holvoet P, 1999, Ther Apher, V3, P287, DOI 10.1046/j.1526-0968.1999.00169.x
  • [10] Types of dietary fat and risk of coronary heart disease: A critical review
    Hu, FB
    Manson, JE
    Willett, WC
    [J]. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2001, 20 (01) : 5 - 19
1234