Chapter 29. Health Benefits Associated with Seafood Consumption

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Maria Leonor Nunes,
  2. Narcisa Maria Bandarra and
  3. Irineu Batista

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch29

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Nunes, M. L., Bandarra, N. M. and Batista, I. (2010) Health Benefits Associated with Seafood Consumption, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch29

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. National Institute of Biological Resources, Lisbon, Portugal

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • health applications of seafood;
  • health benefits associated with seafood consumption;
  • chemical composition of fish products - varies among species, and fish to another;
  • proteins, for human body growth and development - maintenance and repairing of damaged tissues;
  • amount of connective tissue in fish and shellfish muscle - quite low, softening and dissolving readily when heated;
  • fish and shellfish use in human nutrition - well documented since ancient times;
  • effect of cooking on nutritional value;
  • health benefits of fish products - strongly correlated to protein quality;
  • cardioprotector effect/coronary heart disease (CHD) - association of long chain n-3 PUFA and cardiovascular disease (CVD);
  • seafood, important source of nutrients - fundamental for a balanced diet

Summary

This chapter contains sections titled:

  • Introduction

  • Nutritional value

  • Effect of cooking on nutritional value

  • Health benefits of seafood

  • Conclusions

  • References