title: Health benefits of marine foods and ingredients.
abstract: 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.
authors.affiliation: Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Norway. rune.larsen@uit.no
authors.forename: Rune
authors.initials: R
authors.lastname: Larsen
authors.forename: Karl-Erik
authors.initials: KE
authors.lastname: Eilertsen
authors.forename: Edel O
authors.initials: EO
authors.lastname: Elvevoll
mesh_terms: D015438:Health Behavior; D009753:Nutritive Value; D017747:Seafood