Chapter 32. Role of Marine Foods in Prevention of Obesity

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Shigeru Nakajima

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch32

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Nakajima, S. (2010) Role of Marine Foods in Prevention of Obesity, 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.ch32

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. Department of Registered Dietitians, Faculty of Health and Nutrition, Bunkyo University, Kanagawa, Japan

Publication History

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

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546



  • role of marine foods - in obesity prevention;
  • health benefits of foods - attributed to their lipids, as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA);
  • marine food interest - attributed to health benefits for humans;
  • anti-obesity effect of marine lipids - effect of EPA and DHA on lipid metabolism and anti-obesity effects of marine lipids;
  • biological activities of EPA and DHA;
  • traditional marine products - good source of anti-obesity PUFA, EPA, and DHA;
  • dietary proteins, influencing lipid metabolism in humans and animals;
  • histidine, tastes slightly bitter to humans - helping in food intake suppression;
  • red fresh fish and processed food made from it - large amounts of EPA and DHA;
  • generalized process of preparation of fried kamaboko - traditionally, referred as Jyakoten and in Ehime prefecture in Japan


This chapter contains sections titled:

  • Introduction

  • Anti-obesity effect of marine lipids

  • Anti-obesity effect of histidine

  • Conclusions

  • References