Bioactive Compounds and Therapeutics from Fish: Revisiting Their Suitability in Functional Foods to Enhance Human Wellbeing

Abstract

Global public awareness about fish-based diet and its health/nutritional benefits is on the rise. Fish nutritional profile projects promising bioactive and other compounds with innumerable health benefits for human wellbeing. As various reported researches involving fish/marine-derived molecules reveal promising attributes, and as the position of fish-based nutrients as nutraceuticals continue to strengthen, health challenges still confront communities worldwide, from cardiovascular disease, diabetes, and obesity to hypertension. Thus, further understanding of fish-based nutrient impact as functional foods remains crucial given the diverse prevailing compositional/nutraceutical merits. In this review, therefore, we provide important information regarding bioactive compounds and therapeutics obtained from fish, specific to the context of their suitability in functional foods to enhance human health. This contribution is hereby constructed as follows: (a) fish nutraceutical/therapeutic components, (b) constituents of fish-based nutrients and their suitability in functional foods, (c) fish antioxidant/bioactive compounds to help alleviate health conditions, (d) common human ailments alleviated by fish-based nutrients, and (e) role of fish in mental health and immune system. As increased fish consumption should be encouraged, the potential of the quality proteins, omega-3 fatty acids, and other compounds inherent in fish should steadily be harnessed.

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

“…Therefore, egg proteins are very effective against atopic disease, edematous malnutrition, inflammation, and weight loss in infants (Guha et al, 2019;Mine, 2015;Strixner & Kulozik, 2011). cially IgA, has the potential to provide the first line of defense against pathogenic microbes, including viruses and bacteria (Awuchi, Akram, et al, 2022;Awuchi, Chukwu, et al, 2022;Woof & Kerr, 2006). The findings of current research work are similar to the study in which celiac disease patients were treated with egg protein powders for a period of 6 months.…”

“…Moreover, the immunoglobulin E (IgE) level remained unchanged in all pups fed high levels of egg protein and plant protein diets. The type of immunoglobulin, especially IgA, has the potential to provide the first line of defense against pathogenic microbes, including viruses and bacteria (Awuchi, Akram, et al, 2022 ; Awuchi, Chukwu, et al, 2022 ; Woof & Kerr, 2006 ). The findings of current research work are similar to the study in which celiac disease patients were treated with egg protein powders for a period of 6 months.…”

Consumption of Fish in Chronic Kidney Disease – A Matter of Depth

“…[ 28 ] It is well‐established that salmon, spiny dogfish, mackerel, anchovies, and sardines are excellent sources of ω‐3 and ω‐6. [ 29 ] The ω‐3 PUFA's have been linked to reduce cholesterol levels and prevention of cardiovascular, neurological, and inflammatory diseases. [ 25 ] Due to their higher lipid content, some fish, such as mackerel, anchovies, salmon, herring, sardines, sprats, and farmed trout, have a higher concentration of ω‐3 PUFA's (1.4–2.5 g of EPA and DHA per 100 g muscle tissue).…”

“…[ 45 ] In addition, fish oil's ω‐3 fatty acid (DHA), present in fatty fish such as salmon, tuna, herring, trout, sardines, and yellowfin, reduce depression and improve cognition and intellectual deterioration. [ 29 ] A recent meta‐analysis [ 46 ] concluded that fish intake of 250 g week −1 was associated with a 10% reduction in all‐cause dementia and a 30% reduction in Alzheimer's disease risk. The absence of beneficial effects from consuming fish in more significant quantities or even the predominant consumption of only certain species may be explained by the presence of local contaminants, such as methylmercury.…”

Synthesis and Food Applications of Resistant Starch‐Based Nanoparticles

“…Because of these qualities, RS has been effectively included into a wide range of foods, including baked goods, pasta, and dairy products, [29,30]. RS has also been used to microencapsulate probiotics in dairy products [31] in an endeavour to boost viability, as well as fish oil to minimize oxidation as well as odour [32].…”