Bioactive Compounds in Fish and Their Health Benefits
Dorcas Nguemo Kundam, Israel Okpunyi Acham, Abraham Tartenger Girgih
Asian Food Science Journal · pp. 1–14 · Published 28 Sep 2018
10.9734/AFSJ/2018/41803Abstract
Fish have received considerable attention in the last several decades due to the presence of a unique blend of bioactive compounds like omega-3 polyunsaturated fatty acids, protein hydrolysates, polypeptides, peptides, amino acids, vitamins and minerals. The danger of developing chronic ailments such as cardiovascular diseases, type 2 diabetes and cancer; all-leading to mortality are observed to be lowered by increased intake of fish and fish products. The unique bioactive compounds in fish are pointers to the health benefits of fish ingestion. In this paper, bioactive compounds in fish and the health benefits associated with their consumption are reviewed.
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