Seasonal variations of lipid fatty acids of boreal freshwater fish species

Ågren, Jyrki; Muje, Petri; Hänninen, Osmo; Herranen, J.; Penttilä, Ilkka

doi:10.1016/0305-0491(87)90262-8

Cited by 38 publications

(34 citation statements)

References 10 publications

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“…Pesquisas, porém, têm indicado que peixes de água doce contêm relativamente elevados níveis de ácidos graxos eicosapentaenoicos e docosaexaenoicos [15,16] . A Tabela 1 mostra as quantidades de ácidos graxos ômega-3 EPA e DHA presentes em alguns dos peixes mais consumidos no país entre 2008 e 2009.…”

Section: Composição E Aspectos Nutricionaisunclassified

Pescado: importância nutricional e consumo no Brasil

Sartori¹,

Amancio²

2012

Segur. Aliment. Nutr.

115

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O pescado é um alimento que se destaca nutricionalmente quanto à quantidade e qualidade das suas proteínas, à presença de vitaminas e minerais e, principalmente, por ser fonte de ácidos graxos essenciais ômega-3 eicosapentaenoico (EPA) e docosaexaenoico (DHA). O consumo desses lipídios é associado à redução do risco de doenças cardiovasculares e a funções importantes nas fases iniciais do desenvolvimento humano. No Brasil, os autores têm concentrado suas análises sobre consumo de pescado com base em dados obtidos em localidades da região Norte, que apresenta elevada disponibilidade do alimento em relação às demais regiões brasileiras. O objetivo do presente artigo foi analisar a importância nutricional do pescado e o consumo no Brasil, discriminando-o de acordo com as regiões geográficas. Foi possível inferir que: a ingestão regular de pescado traz benefícios à saúde humana e que o risco de contaminação por elemento químico é considerado baixo; o consumo é reduzido, com exceção das regiões Norte e Nordeste, e não houve ampliação no período de 1970 a 2009; há distinção entre as quantidades ingeridas (per capita) e a diversidade de espécies preferidas, de acordo com as regiões.Palavras-chave: pescado, nutrição, consumo, disponibilidade, hábitos alimentares. Fish: nutritional relevance and consumption in BrazilFish is a food that nutritionally outstands for its proteins, micronutrients and, mainly, because it is a source of omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA). The consumption of these fatty acids is associated with lower risks of cardiovascular diseases and with important functions during the first human development phases. In Brazil, authors have focused their analysis about fish consumption on data collected in communities from North region that shows high levels of availability, compared to the other geographic Brazilian regions. The aim of this article was to analyze the nutritional relevance of fish ingestion in humans and the consumption in Brazil and in its geographic regions. It was possible to infer that: regular ingestion of fish meat is related to benefits on human health and that risks associated with chemical elements are low; the consumption is reduced, except in the North and Northeast regions, and it was not amplified in the period from 1970 until 2009; there are differences among the quantity ingested (per capita) and the variety of fish species available for individuals from the five Brazilian geographic regions.

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Section: Composição E Aspectos Nutricionaisunclassified

Pescado: importância nutricional e consumo no Brasil

Sartori¹,

Amancio²

2012

Segur. Aliment. Nutr.

115

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“…Although a few studies have examined seasonal changes in the fatty acid composition of fish, those studies have limitations which make them unsuitable for evaluating seasonal reallocations of EFA among body compartments. These limitations include the measurement of fatty acid composition on only total tissue lipids (Jangaard et al 1967;Henderson et al 1984;Bergstrom 1989), on few sampling dates (Roche and Peres 1984;Dutta et al 1985;Agren et al 1987), and in only one or two body compartments (Hardy and Mackie 1969;Eaton et al 1975;Yuneva et al 1987;Henderson and Almatar 1989;Tidwell and Robinette 1990). 9…”

Section: Monthmentioning

confidence: 99%

Seasonal dynamics of fatty acid composition in female northern pike (Esox lucius L.)

1993

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Abstract. Seasonal changes in the fatty acid composition of neutral and polar lipids were measured in the ovary, liver, white muscle, and adipopancreatic tissue of northern pike. The role of environmental and physiological factors underlying these changes was evaluated. From late summer (August-September) to winter (JanuaryMarch), the weight percentage of n-3 polyunsaturated fatty acids (especially 22: 6n3) declined significantly in the neutral lipids of all somatic tissues examined. However, large quantities of n-3 polyunsaturated fatty acids accumulated in the recrudescing ovaries during fall and the weight percentage of n-3 polyunsaturated fatty acids in ovary polar lipids also increased significantly. Additionally, the n-3 polyunsaturated fatty acid content of somatic polar lipids increased significantly during fall due to increases in the total polar lipid content of the somatic tissues. This suggests that during fall n-3 polyunsaturated fatty acid, are diverted away from somatic neutral lipids and thereby conserved for use in ovary construction and for incorporation into tissue polar lipids. The percentage of n-3 polyunsaturated fatty acid in ovary neutral lipids also declined during fall and early winter, perhaps as an adaptation to conserve these fatty acids for storage in oocyte polar lipids and later incorporation into cellular membranes of the developing embryo. Reductions in the n-3 polyunsaturated fatty acids content of somatic and ovarian neutral lipids during fall were compensated for specifically by increases in the percentage of monounsaturated fatty acids rather than saturated fatty acids. This suggests that the ratio of saturated to unsaturated fatty acids in pike neutral lipid, is regulated physiologically, and hence may influence the physiological functioning of these lipids. During fall and early winter the percentage of saturated fatty acids declined significantly in the polar Abbreviations: AP, adipopancreatic; BHT, butylated hydroxytoluene; CI, confidence interval; EFA, essential fatty acids; MUFA, monounsaturated fatty acids; NL, neutral lipids; PL, polar lipids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids Correspondence to: K. Schwalme, Alberta Environmental Centre, Bag 4000, Vegreville, Alberta, Canada, TOB-4L0 lipids of all tissues examined. This change was consistent with the known effects of cold acclimation on the fatty acid composition of cellular membranes. As the ovaries were recrudescing from September to January, liver polar lipids exhibited significant decreases in the percentage of total polyunsaturated fatty acids and n-3 polyunsaturated fatty acids and increases in monounsaturated fatty acids, and acquired a fatty acid composition very similar to that of ovary polar lipids. Therefore, seasonal changes in the percentage of polyunsaturated and monounsaturated fatty acids in liver polar lipids probably reflect the liver's role in vitellogenesis rather than the effects of temperature on membrane fatty acid composition. At all times of year, the fatty acid com...

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“…Moreover, the amount of water-soluble vitamins in seafood muscle tissue compared to other food groups and the greater range of minerals fish contain are an undeniable asset when pursuing a healthier diet (Brown, 1986;Kinsella, 1988;Pigott and Tucker, 1990;Holland et al, 1993). Nor are these benefits confined to marine finfish or shellfish alone; freshwater fish has desirable nutritive value as well, although in general with a somewhat less favorable fatty acid profile (Å gren et al, 1987;Hearn et al, 1987a;Henderson and Tocher, 1987;Å gren et al, 1988;Pigott and Tucker, 1990;Wang et al, 1990;Steiner-Asiedu et al, 1991a,b;Vlieg et al, 1991;Sinclair et al, 1992;Tidwell et al, 1993;Hyvönen and Koivistoinen, 1994).…”

Section: Introductionmentioning

confidence: 99%

“…Anadromous species (salmon, sturgeon, and trout are among them) seem to deserve special interest as they are a valuable source of n 0 3 highly unsaturated fatty acids in human nutrition (Stansby, 1976;Ackman, 1989). The potential interest of these species increases even more if they are reared in captivity, and hence are likely to have a higher fat content, as long as substantial amounts of fish oil and/or fish scrap are provided as part of their diet (Suzuki et al, 1986;Å gren et al, 1987;Ackman and McLeod, 1988;Pigott and Tucker, 1990;Polvi and Ackman, 1992).…”

Section: Introductionmentioning

confidence: 99%