Сибирский федеральный университет

Тип публикации: статья из журнала

Год издания: 2019

Ключевые слова: Culinary treatments, docosahexaenoic acid, eicosapentaenoic acid, eutrophication, fish, nutritive quality

Аннотация: Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), have made considerable progress, resulting in several important assumptions. However, new data, which continue to appear, challenge these assumptions. Based on the current literature, an attempt is made to reconsider the following assumptions: 1. There are algal classes of high and low nutritive quality. 2. EPA and DHA decrease with increasing eutrophication in aquatic ecosystems. 3. Animals need EPA and DHA. 4. Fish are the main food source of EPA and DHA for humans. 5. Culinary treatment decreases EPA and DHA in products. As demonstrated, some of the above assumptions need to be substantially specified and changed.

Журнал: Biomolecules

Выпуск журнала: Т. 9, № 9

Номера страниц: 485

ISSN журнала: 2218273X

• Gladyshev M.I. (Siberian Federal University)
• Sushchik N.N. (Siberian Federal University)

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