Polyunsaturated fatty acids in the fish meat and their significance for human health
Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
2014
Аутори
Pavlićević, NatašaBaltić, Milan Ž.
Dimitrijević, Mirjana
Karabasil, Nedjeljko
Đorđević, Vesna
Marković, Radmila
Grbić, Slaven
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism.
Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi.
Кључне речи:
fish meat / polyunsaturated fatty acids / human health / meso ribe / polinezasićene masne kiseline / zdravlje ljudiИзвор:
Tehnologija mesa, 2014, 55, 1, 1-7Издавач:
- Institut za higijenu i tehnologiju mesa, Beograd
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Pavlićević, Nataša AU - Baltić, Milan Ž. AU - Dimitrijević, Mirjana AU - Karabasil, Nedjeljko AU - Đorđević, Vesna AU - Marković, Radmila AU - Grbić, Slaven PY - 2014 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1163 AB - Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism. AB - Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi. PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - Polyunsaturated fatty acids in the fish meat and their significance for human health T1 - Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi VL - 55 IS - 1 SP - 1 EP - 7 DO - 10.5937/tehmesa1401001P ER -
@article{ author = "Pavlićević, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Đorđević, Vesna and Marković, Radmila and Grbić, Slaven", year = "2014", abstract = "Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism., Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi.", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "Polyunsaturated fatty acids in the fish meat and their significance for human health, Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi", volume = "55", number = "1", pages = "1-7", doi = "10.5937/tehmesa1401001P" }
Pavlićević, N., Baltić, M. Ž., Dimitrijević, M., Karabasil, N., Đorđević, V., Marković, R.,& Grbić, S.. (2014). Polyunsaturated fatty acids in the fish meat and their significance for human health. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 55(1), 1-7. https://doi.org/10.5937/tehmesa1401001P
Pavlićević N, Baltić MŽ, Dimitrijević M, Karabasil N, Đorđević V, Marković R, Grbić S. Polyunsaturated fatty acids in the fish meat and their significance for human health. in Tehnologija mesa. 2014;55(1):1-7. doi:10.5937/tehmesa1401001P .
Pavlićević, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, Karabasil, Nedjeljko, Đorđević, Vesna, Marković, Radmila, Grbić, Slaven, "Polyunsaturated fatty acids in the fish meat and their significance for human health" in Tehnologija mesa, 55, no. 1 (2014):1-7, https://doi.org/10.5937/tehmesa1401001P . .