Fish are a major dietary source of polyunsaturated fatty acids in humans since the human body lacks the necessary enzymes required to synthesize them.
The fatty acid profile of fish differs between and with species even in dark and white muscle, which are affected by many factors such as the temperature, salinity, season, size, age, species habitat, life stage, and the type and abundance of food, especially whether a species is herbivorous, omnivorous or carnivorous.
The PUFAs are considered as the functional active factor in many species. PUFAs actively participate in gonad maturation, egg quality and larval growth of fish.
(PUFAs) can be further categorized in various groups based on their chemical structure. Omega fatty acids are categorized according to the position of the first double bond—the dissimilarity between them is articulated by the number of omegas. Two main compound groups can be distinguished among PUFAs: ω-3 and ω-6 families.
ω-3 and ω-6 are defined ‘‘essential’’ fatty acids since they are not synthesized in the human body and are mostly obtained from the diet.
Omega-3 or ω-3 fatty acids are vital for normal growth and development and may play an important role in the prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer. While ω-6 fatty acids are essential for normal growth, development and health.
Polyunsaturated Fatty Acids In Fish
