18 research outputs found
Mineral composition of marine macroalgae from the Bulgarian Black Sea Coast
The present study focuses on the trace metal and mineral composition analysis of various seaweeds such as ChlorophyceaeΒ (Ulva rigida and Chaetomorpha linum), Phaeophyceae (Cystoseira barbata and Cystoseira crinita)Β and Rhodophyceae (Gelidium crinale) collected from the Bulgarian Black Sea Coast. The concentrationΒ ranges found for each sample, were as follows: Na, 2.59-5.90; K, 0.28-10.9, Ca, 5.52-21.4; Mg, 2.31-4.22; Sr,Β 0.05-1.18 (in mg/g dw); Pb, 0.02-0.12; Cr, 0.02-0.33; Co, 0.02-0.15; Fe, 6.1-105; Zn, 1.30-3.80; Mn, 1.60-29.4;Β Cu, 0.24-0.91; As, 0.18-1.54; Ni, 0.04-0.11; Ba, 0.01-1.95; Se, 0.004-0.12 (in mg/100 g dw); Hg, 0.01-0.03 andΒ Cd, 0.03-0.34 expressed in ΓΒ¬g/g dw. Among species analyzed, green algae Chaetomorpha linum and Ulva rigidaΒ showed the maximum contents of mineral elements such as Mg, Na, Cr, Co, Fe, Mn, As, Pb and Hg, red algaΒ Gelidium crinale - Cu, Zn and Se, while brown algae Cystoseira barbata and Cystoseira crinita - Ni, Cd, Ca,Β K, Sr and Ba. Mineral composition of different Black Sea macroalgae species was found relatively higher as comparedΒ to the land vegetables as well as to other edible seaweeds. They could Β herefore be used as food supplementΒ or as a spice to improve the nutritive value in animal or human diet
Assessment of Proximate and Bioactive Lipid Composition of Black Sea Mussels (M. galloprovincialis) from Bulgaria
Farmed marine mussels from genera Mytilus are important for the human diet by providing high levels of proteins, omega-3 polyunsaturated fatty acids (PUFAs), fat soluble vitamins and carbohydrates. Recently, black mussels are commercially important species from the Bulgarian Black Sea. The aim of this study was to assess the seasonal changes in proximate composition and to focus on the lipid bioactive components such as fatty acids, cholesterol, fat-soluble vitamins (A, E and D3), and carotenoids (astaxanthin, beta-carotene) in farmed mussels (M. galloprovincialis) from the northern part of the Bulgarian Black Sea coast. All analyzed samples presented high protein and low lipid content. The fatty acids (FA) profile was characterized by the highest amount of PUFA, as 22:6 omega-3 (n-3) dominated, regardless of the seasons. In all seasons, the content of n-3 was significantly higher than the omega-6 PUFA.Β The amounts of cholesterol were in the range 62.3 (summer) to 78 (autumn) mg 100β1Β g ww. The highest amounts of vitamin D3 (3.1Β ΞΌg 100β1Β g ww), vitamin E (2525Β ΞΌg 100β1Β g ww), astaxanthin (0.470Β mg 100β1Β g ww), and beta-carotene (0.445Β mg 100β1Β g ww) were found in the summer season. The studied mussel aquaculture from Bulgaria presented a high beneficial potential in all seasons in terms of human health protection
Phenolic compounds in edible plants
ΠΡΠ΅Π· ΠΏΠΎΡΠ»Π΅Π΄Π½ΠΈΡΠ΅ Π³ΠΎΠ΄ΠΈΠ½ΠΈ Π·Π½Π°ΡΠΈΡΠ΅Π»Π½ΠΎ Π½Π°ΡΠ°ΡΡΠ²Π° ΠΈΠ½ΡΠ΅ΡΠ΅ΡΡΡ ΠΊΡΠΌ ΠΈΠ·ΡΠ»Π΅Π΄Π²Π°Π½Π΅ΡΠΎ Π½Π° Ρ
ΠΈΠΌΠΈΡΠ½ΠΈΡ ΡΡΡΡΠ°Π² Π½Π° ΡΠ΄Π»ΠΈΠ²ΠΈ ΡΠ°ΡΡΠ΅Π½ΠΈΡ, ΠΎΡΠΎΠ±Π΅Π½ΠΎ Π½Π° ΡΡΠ΄ΡΡΠΆΠ°Π½ΠΈΠ΅ΡΠΎ ΠΈΠΌ Π½Π° Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈ ΡΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ Ρ Π»Π΅ΡΠ΅Π±Π½ΠΎ-ΠΏΡΠΎΡΠ΅ΠΊΡΠΈΠ²Π΅Π½ ΠΏΠΎΡΠ΅Π½ΡΠΈΠ°Π». Π’Π°ΠΊΠΈΠ²Π° ΡΠ°ΡΡΠ΅Π½ΠΈΡ ΡΡΠ°Π΄ΠΈΡΠΈΠΎΠ½Π½ΠΎ ΡΠ΅ ΠΈΠ·ΠΏΠΎΠ»Π·Π²Π°Ρ ΠΊΠ°ΠΊΡΠΎ Π² Π΅Π²ΡΠΎΠΏΠ΅ΠΉΡΠΊΠ°ΡΠ°, ΡΠ°ΠΊΠ° ΠΈ Π² Π°Π·ΠΈΠ°ΡΡΠΊΠ°ΡΠ° ΠΊΡΠ»ΡΡΡΠ° Π·Π° ΠΏΠΎΠ΄ΠΎΠ±ΡΡΠ²Π°Π½Π΅ Π½Π° Π°ΡΠΎΠΌΠ°ΡΠ° ΠΈ Π²ΠΊΡΡΠ°, ΠΊΠ°ΠΊΡΠΎ ΠΈ Π·Π° ΠΎΠ±ΠΎΠ³Π°ΡΡΠ²Π°Π½Π΅ Π½Π° Ρ
ΡΠ°Π½ΠΈΡΠ΅Π»Π½Π°ΡΠ° ΡΡΠΎΠΉΠ½ΠΎΡΡ Π½Π° ΡΡΡΠΈΡΡΠ°. Π―Π΄Π»ΠΈΠ²ΠΈΡΠ΅ ΡΠ°ΡΡΠ΅Π½ΠΈΡ ΡΠ΅ ΠΊΠΎΠ½ΡΡΠΌΠΈΡΠ°Ρ ΠΊΠ°ΠΊΡΠΎ Π² ΡΡΡΠΎΠ²ΠΎ ΡΡΡΡΠΎΡΠ½ΠΈΠ΅ ΠΊΠ°ΡΠΎ ΡΠ°Π»Π°ΡΠΈ, Π΄ΠΎΠ±Π°Π²ΠΊΠΈ, ΠΏΠΎΠ΄ΠΏΡΠ°Π²ΠΊΠΈ, Π³Π°ΡΠ½ΠΈΡΡΡΠΈ, ΡΠ°ΠΊΠ° ΠΈ ΡΠ»Π΅Π΄ ΡΠ΅ΡΠΌΠΈΡΠ½Π° ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ°. ΠΠ°ΠΆΠ½Π° Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠ° Π½Π° ΡΠ΄ΠΈΠ²Π½ΠΈΡΠ΅ ΡΠ°ΡΡΠ΅Π½ΠΈΡ Π΅ Π³ΠΎΠ»ΡΠΌΠΎΡΠΎ ΡΠ°Π·Π½ΠΎΠΎΠ±ΡΠ°Π·ΠΈΠ΅ Π½Π° Π΅ΡΡΠ΅ΡΡΠ²Π΅Π½ΠΈ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈ Π²Π΅ΡΠ΅ΡΡΠ²Π° - Π²ΠΊΠ»ΡΡΠΈΡΠ΅Π»Π½ΠΎ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠΈΠ΄ΠΈ ΠΈ ΡΠ΅Π½ΠΎΠ»Π½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ, Π°Π½ΡΠΎΡΠΈΠ°Π½ΠΈΠ½ΠΈ ΠΈ Π΄Ρ., ΠΊΠΎΠΈΡΠΎ ΡΠ΅ ΡΡΠ΄ΡΡΠΆΠ°Ρ Π² Π»ΠΈΡΡΠ°ΡΠ° ΠΈΠ»ΠΈ Π΄ΡΡΠ³ΠΈ ΡΠ΅Ρ
Π½ΠΈ ΡΠ°ΡΡΠΈ. ΠΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΠΈΡΠ΅ ΡΠ° Π³ΠΎΠ»ΡΠΌΠ° Π³ΡΡΠΏΠ° Π²ΡΠΎΡΠΈΡΠ½ΠΈ ΡΠ°ΡΡΠΈΡΠ΅Π»Π½ΠΈ ΠΌΠ΅ΡΠ°Π±ΠΎΠ»ΠΈΡΠΈ. ΠΠ°ΠΉ-ΡΠ΅ΡΡΠΎ ΡΡΠ΅ΡΠ°Π½ΠΈΡΠ΅ ΡΠ΅Π½ΠΎΠ»Π½ΠΈ ΡΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ Π² ΡΠ°ΡΡΠΈΡΠ΅Π»Π½Π°ΡΠ° Ρ
ΡΠ°Π½Π° ΡΠ° ΡΠ΅Π½ΠΎΠ»Π½ΠΈΡΠ΅ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠΈΠ΄ΠΈΡΠ΅. ΠΠ·Π²Π΅ΡΡΠ½ΠΎ Π΅, ΡΠ΅ ΠΏΡΠΈΠ΅ΠΌΡΡ Π½Π° ΡΠ΅Π½ΠΎΠ»Π½ΠΈ ΡΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ Π²Π»ΠΈΡΠ΅ ΠΏΠΎΠ·ΠΈΡΠΈΠ²Π½ΠΎ Π²ΡΡΡ
Ρ ΡΠΎΠ²Π΅ΡΠΊΠΎΡΠΎ Π·Π΄ΡΠ°Π²Π΅. Π’Π°Π·ΠΈ Π³ΡΡΠΏΠ° Π²Π΅ΡΠ΅ΡΡΠ²Π° ΡΠ΅ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΠ·ΠΈΡΠ° Ρ Π΄ΠΎΠΊΠ°Π·Π°Π½ΠΈ ΠΏΡΠΎΡΠΈΠ²ΠΎΠ²ΡΠ·ΠΏΠ°Π»ΠΈΡΠ΅Π»Π½ΠΈ, ΠΏΡΠΎΡΠΈΠ²ΠΎΠ°Π»Π΅ΡΠ³ΠΈΡΠ½ΠΈ ΠΈ ΠΏΡΠΎΡΠΈΠ²ΠΎΠ²ΠΈΡΡΡΠ½ΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π°, ΠΊΠ°ΠΊΡΠΎ ΠΈ Ρ ΠΏΠΎΡΠ΅Π½ΡΠΈΠ°Π» Π·Π° ΠΏΡΠ΅Π²Π΅Π½ΡΠΈΡ Π½Π° Π½ΡΠΊΠΎΠΈ ΡΡΡΠ΄Π΅ΡΠ½ΠΎ-ΡΡΠ΄ΠΎΠ²ΠΈ Π·Π°Π±ΠΎΠ»ΡΠ²Π°Π½ΠΈΡ, Ρ
ΠΈΠΏΠ΅ΡΡΠΎΠ½ΠΈΡ, Π΄ΠΈΠ°Π±Π΅Ρ ΠΈ Π΄Ρ. Π’Π΅Π·ΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π° ΡΠ΅ Π΄ΡΠ»ΠΆΠ°Ρ Π½Π° Π΄Π²ΠΎΠΉΠ½Π°ΡΠ° ΡΠΎΠ»Ρ Π½Π° ΡΠ΅Π½ΠΎΠ»Π½ΠΈΡΠ΅ ΡΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ - ΠΊΠ°ΡΠΎ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΈ ΠΈ ΠΊΠ°ΡΠΎ ΡΡΠ±ΡΡΡΠ°ΡΠΈ. Π ΠΡΠ»Π³Π°ΡΠΈΡ ΠΈΠΌΠ° ΡΡΠ°Π²Π½ΠΈΡΠ΅Π»Π½ΠΎ ΠΌΠ°Π»ΠΊΠΎ ΠΈ ΠΎΠ³ΡΠ°Π½ΠΈΡΠ΅Π½Π° ΠΈΠ½ΡΠΎΡΠΌΠ°ΡΠΈΡ Π·Π° ΡΡΡΡΠ°Π²Π° Π½Π° ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»Π½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠΈΠ΄ΠΈ Π² ΡΠ΄Π»ΠΈΠ²ΠΈ ΡΠ°ΡΡΠ΅Π½ΠΈΡ. Π Π°Π·ΡΠΈΡΡΠ²Π°Π½Π΅ ΠΎΠ±Ρ
Π²Π°ΡΠ° Π½Π° ΠΏΠΎΠ΄ΠΎΠ±Π½Π° ΠΈΠ½ΡΠΎΡΠΌΠ°ΡΠΈΡ Π±ΠΈ ΠΏΡΠ΅Π΄ΠΎΡΡΠ°Π²ΠΈΠ»ΠΎ Π²ΡΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡ Π·Π° ΠΈΠ½ΡΠΎΡΠΌΠΈΡΠ°Π½ ΠΈΠ·Π±ΠΎΡ Ρ
ΡΠ°Π½Π° ΠΎΡ ΡΡΡΠ°Π½Π° Π½Π° ΠΊΠΎΠ½ΡΡΠΌΠ°ΡΠΎΡΠ°, ΠΊΠ°ΠΊΡΠΎ ΠΈ ΡΠΏΠΎΡΡΠ΅Π±Π°ΡΠ° ΠΈΠΌ Π²ΡΠ² ΡΠ°ΡΠΌΠ°ΡΠΈΡΡΠ° (ΡΠΈΡΠΎΡΠ΅ΡΠ°ΠΏΠΈΡ, Π»Π΅ΡΠ΅Π±Π½Π° ΠΊΠΎΠ·ΠΌΠ΅ΡΠΈΠΊΠ°), Π²ΠΊΠ»ΡΡΠ²Π°Π½Π΅ Π² Π»Π΅ΡΠ΅Π±Π½ΠΈ Ρ
ΡΠ°Π½ΠΈΡΠ΅Π»Π½ΠΈ ΡΠ΅ΠΆΠΈΠΌΠΈ - ΠΊΠ°ΡΠΎ Ρ
ΡΠ°Π½ΠΈΡΠ΅Π»Π½ΠΈ Π΄ΠΎΠ±Π°Π²ΠΊΠΈ ΠΈ ΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠΈ Π½Π° ΡΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»Π½ΠΈ Ρ
ΡΠ°Π½ΠΈ ΠΈ Π΄Ρ.In recent years, the scientific interest about chemical composition of edible plants, especially their content of biologically active compounds with health protection potential, has grown considerably. Such plants are traditionally used in both European and Asian cultures - to improve flavor and taste and to enrich the nutritional value of the dishes. Edible plants are consumed in both states - raw (e.g. in salads), additives (e.g. spices, seasoning), and after thermal treatment. An important characteristic of the edible plants is the wide variety of natural biologically active ingredients - including flavonoids and phenolic acids, anthocyanin, etc. contained in the leaves or other parts. Polyphenols are a large group of secondary plant metabolites. The most common phenolic compounds in plant food are phenolic acids and flavonoids. It is known that the phenolic compounds uptake affects human health positively. This substance group is characterized by proven anti-inflammatory, anti-allergic and antiviral properties, as well as potential for the certain cardiovascular diseases prevention, hypertension, diabetes and others. These properties are due to the phenolic compounds` dual role - as antioxidants and as substrates. In Bulgaria there is limited information on the polyphenolic acids` and flavonoids` composition of the edible plants. Expanding the range of such information would provide consumers with an informed choice for healthy life. This would give the opportunity for plant uses in pharmacy (phytotherapy, medicinal cosmetics), inclusion in balanced and healthy diet, as nutritional supplements and functional foods, etc
DPPH antiradical activity and total phenolic content of methanol and ethanol extracts from macroalgae (Ulva rigida) and microalgae (Chlorella)
Introduction: Algae are widely popular as dietary supplement. Furthermore, they can be a great source of antioxidants (pigments, alkaloids, carotenoids, phenolic acids, sulfated polysaccharides and long-chain polyunsaturated fatty acids etc.) and can be used instead of synthetic ones. The different nutrient compositions of algae depend on class, species, habitats, maturity, and environmental conditions.Aim: The present study aims to investigate the differences in the antioxidant activity (AOA) and total phenolic content (TPC) of macroalgae Ulva rigida from the Black Sea and microalgae Chlorella. In addition, the obtained results will show their potential as natural sources of antioxidants.Materials and Methods: The marine macroalgae Ulva rigida and the microalgae Chlorella were used to perform different solvent extracts, which were analyzed for antiradical activity and total phenol content.Results and Discussion: All analyzed extracts (methanol and ethanol) showed positive results of the DPPH test and TPC. Both methanol extracts of microalgae Chlorella and macroalgae Ulva rigida had higher scavenging effect on used radicals for antioxidant activity compared to both ethanol extracts of the same plant material. The results show high potential as natural source of antioxidants of both algae species due perhaps to the phenolic content and other compounds having antioxidant activity.Conclusion: Both Ulva rigida and Chlorella can be used as a source of antioxidants and phenolic acids, which can be added to new functional foods and supplements, as well as be the basis of pharmaceutical and cosmetic products
BLACK SEA RAPANA VENOSA β A PROMISING SOURCE OF ESSENTIAL LIPIDS
Background: A diet rich in seafood has been linked to a variety of health benefits. While worldwide overfishing results in declining fish stocks, the growing demand for alternative sources of marine lipids has been expected. Rapana venosa (veined Rapa whelk) has become valuable seafood with nutritional and economic importance in the Black Sea region.
Purpose: The aim of the present study was to provide knowledge about biologically active lipids in Black Sea Rapana venosa, harvested in the region of Varna.
Material/Methods: Lipid classes were separated and purified by column and thin-layer chromatography. The saponifiable lipid fraction was derivatized into fatty acid methyl esters (FAMEs) and analysed by gas chromatographyβmass spectrometry (GC-MS). Non-saponifiable lipids were identified by high pressure liquid chromatography coupled with UV/Vis and fluorescence detectors (HPLC-UV-FL).
Results: Rapana venosa was characterized by low lipid content (0.50 g.100g-1 ww) with beneficial PUFA/SFA and n-6/n-3 ratios and high content of vitamin D3 and astaxanthin. Lipids comprised mainly of polar lipids. Polyunsaturated fatty acids represented more than 50% of total fatty acids, most abundant being from the omega-3 series. Sum of EPA and DHA accounted at 40.8% of total fatty acids. Lipid quality indices indicated the good anti-atherogenic and atni-trombogenic properties (AI and TI < 1) of rapana meat.
Conclusions: The study revealed that Rapana venosa from the Black Sea is a good source of high quality marine lipids and presents Π° high potential for developing functional foods and/or dietary supplements with beneficial health effects
Determination of biologically active substances in Black Sea algae//ΠΠΏΡΠ΅Π΄Π΅Π»ΡΠ½Π΅ Π½Π° Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈ Π²Π΅ΡΠ΅ΡΡΠ²Π° Π² ΡΠ΅ΡΠ½ΠΎΠΌΠΎΡΡΠΊΠΈ Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈ
[EN] Marine organisms, especially marine algae are one of the most complete and natural food sources rich in a number of vital biologically active compounds, including polyunsaturated fatty acids, sterols, proteins, polysaccharides, antioxidants, pigments among others. Various biologically active substances in algae and valuable applications of algae in practice are described in the literature review. Among the biologically active substances lipids, in particular basic and essential fatty acids, phospholipids, sterols, fat-soluble vitamins and macro- and trace elements contents in macroalgae are discussed. The aim of the thesis is to study different species of Black Sea macroalgae as sources of various biologically active substances and nutrients in relation to their use for the production of food, pharmaceutical and cosmetic products. Taxonomy of the seaweeds is described. Results were obtained for the fatty acid profile of total lipids, individual phospholipids and sterol esters. This thesis incestigates the content of fat-soluble vitamins and carotenoids (?-tocopherol, ?-carotene and astaxanthin) in the Black Sea algae selected. The final step is to perform an evaluation of the potential of the Black Sea algae as raw materials for food, pharmaceutical and cosmetic industries, showing that they are a very good source of the biologically active substances and essential nutrients investigated.[BG] ΠΠΎΡΡΠΊΠΈΡΠ΅ ΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠΈ, Π² ΡΠΎΠ²Π° ΡΠΈΡΠ»ΠΎ ΠΈ Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈΡΠ΅ ΡΠ° Π΅Π΄Π½ΠΈ ΠΎΡ Π½Π°ΠΉ-ΠΏΡΠ»Π½ΠΎΡΠ΅Π½Π½ΠΈΡΠ΅ ΠΏΡΠΈΡΠΎΠ΄Π½ΠΈ Ρ
ΡΠ°Π½ΠΈΡΠ΅Π»Π½ΠΈ ΠΈΠ·ΡΠΎΡΠ½ΠΈΡΠΈ ΠΈ ΡΠ° Π±ΠΎΠ³Π°ΡΠΈ Π½Π° ΡΠ΅Π΄ΠΈΡΠ° ΠΆΠΈΠ·Π½Π΅Π½ΠΎ Π²Π°ΠΆΠ½ΠΈ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈ ΡΡΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ, ΡΡΠ΅Π΄ ΠΊΠΎΠΈΡΠΎ ΠΏΠΎΠ»ΠΈΠ½Π΅Π½Π°ΡΠΈΡΠ΅Π½ΠΈ ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ, ΡΡΠ΅ΡΠΎΠ»ΠΈ, ΠΏΡΠΎΡΠ΅ΠΈΠ½ΠΈ, ΠΏΠΎΠ»ΠΈΠ·Π°Ρ
Π°ΡΠΈΠ΄ΠΈ, Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΈ, ΠΏΠΈΠ³ΠΌΠ΅Π½ΡΠΈ ΠΈ Π΄Ρ. Π Π»ΠΈΡΠ΅ΡΠ°ΡΡΡΠ½ΠΈΡ ΠΎΠ±Π·ΠΎΡ ΡΠ° ΡΠ°Π·Π³Π»Π΅Π΄Π°Π½ΠΈ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈΡΠ΅ Π²Π΅ΡΠ΅ΡΡΠ²Π°, ΡΡΠ΄ΡΡΠΆΠ°ΡΠΈ ΡΠ΅ Π²ΡΠ² Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈΡΠ΅, ΠΊΠ°ΠΊΡΠΎ ΠΈ ΠΏΡΠΈΠ»ΠΎΠΆΠ΅Π½ΠΈΠ΅ΡΠΎ Π½Π° Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈΡΠ΅ Π² ΠΏΡΠ°ΠΊΡΠΈΠΊΠ°ΡΠ°. ΠΡ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈΡΠ΅ Π²Π΅ΡΠ΅ΡΡΠ²Π° ΡΠ° ΡΠ°Π·Π³Π»Π΅Π΄Π°Π½ΠΈ Π»ΠΈΠΏΠΈΠ΄ΠΈΡΠ΅, Π² ΡΠ°ΡΡΠ½ΠΎΡΡ ΠΎΡΠ½ΠΎΠ²Π½ΠΈΡΠ΅ ΠΈ Π½Π΅Π·Π°ΠΌΠ΅Π½ΠΈΠΌΠΈ ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ, ΡΠΎΡΡΠΎΠ»ΠΈΠΏΠΈΠ΄ΠΈΡΠ΅, ΡΡΠ΅ΡΠΎΠ»ΠΈΡΠ΅, ΠΌΠ°ΡΡΠ½ΠΎΡΠ°Π·ΡΠ²ΠΎΡΠΈΠΌΠΈΡΠ΅ Π²ΠΈΡΠ°ΠΌΠΈΠ½ΠΈ ΠΈ ΠΎΡΠ½ΠΎΠ²Π½ΠΈΡΠ΅ ΠΌΠ°ΠΊΡΠΎ- ΠΈ ΠΌΠΈΠΊΡΠΎΠ΅Π»Π΅ΠΌΠ΅Π½ΡΠΈ, ΡΡΠ΄ΡΡΠΆΠ°ΡΠΈ ΡΠ΅ Π² ΡΠ°Π·Π»ΠΈΡΠ½ΠΈΡΠ΅ Π²ΠΈΠ΄ΠΎΠ²Π΅ Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈ. ΠΡΠ½ΠΎΠ²Π½Π°ΡΠ° ΡΠ΅Π» Π½Π° Π΄ΠΈΡΠ΅ΡΡΠ°ΡΠΈΠΎΠ½Π½ΠΈΡ ΡΡΡΠ΄ Π΅ ΠΈΠ·ΡΠ»Π΅Π΄Π²Π°Π½Π΅ Π½Π° ΡΠ°Π·Π»ΠΈΡΠ½ΠΈ Π²ΠΈΠ΄ΠΎΠ²Π΅ ΡΠ΅ΡΠ½ΠΎΠΌΠΎΡΡΠΊΠΈ Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈ Π·Π° ΡΡΠ΄ΡΡΠΆΠ°Π½ΠΈΠ΅ Π½Π° Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈ Π²Π΅ΡΠ΅ΡΡΠ²Π° ΠΈ Π±ΠΈΠΎΠ³Π΅Π½Π½ΠΈ Π΅Π»Π΅ΠΌΠ΅Π½ΡΠΈ Π²ΡΠ² Π²ΡΡΠ·ΠΊΠ° Ρ ΠΈΠ·ΠΏΠΎΠ»Π·Π²Π°Π½Π΅ΡΠΎ ΠΈΠΌ Π·Π° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²ΠΎΡΠΎ Π½Π° Ρ
ΡΠ°Π½ΠΈΡΠ΅Π»Π½ΠΈ, ΡΠ°ΡΠΌΠ°ΡΠ΅Π²ΡΠΈΡΠ½ΠΈ ΠΈ ΠΊΠΎΠ·ΠΌΠ΅ΡΠΈΡΠ½ΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈ. ΠΡΠ΅Π΄ΡΡΠ°Π²Π΅Π½ΠΈ ΡΠ° ΡΠ°ΠΊΡΠΎΠ½ΠΎΠΌΠ΅ΡΡΠΈΡΠ½ΠΈ Π΄Π°Π½Π½ΠΈ Π·Π° ΠΈΠ·ΡΠ»Π΅Π΄Π²Π°Π½ΠΈΡΠ΅ Π²ΠΈΠ΄ΠΎΠ²Π΅ Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈ. ΠΠΎΠ»ΡΡΠ΅Π½ΠΈ ΡΠ° ΡΠ΅Π·ΡΠ»ΡΠ°ΡΠΈ Π·Π° ΠΌΠ°ΡΡΠ½ΠΎΠΊΠΈΡΠ΅Π»ΠΈΠ½Π½ΠΈΡ ΠΏΡΠΎΡΠΈΠ» Π½Π° ΠΎΠ±ΡΠΈΡΠ΅ Π»ΠΈΠΏΠΈΠ΄ΠΈ, ΠΈΠ½Π΄ΠΈΠ²ΠΈΠ΄ΡΠ°Π»Π½ΠΈΡΠ΅ ΡΠΎΡΡΠΎΠ»ΠΈΠΏΠΈΠ΄ΠΈ ΠΈ ΡΡΠ΅ΡΠΎΠ»ΠΎΠ²ΠΈΡΠ΅ Π΅ΡΡΠ΅ΡΠΈ. ΠΠ·ΡΠ»Π΅Π΄Π²Π°Π½ΠΎ Π΅ ΡΡΠ΄ΡΡΠΆΠ°Π½ΠΈΠ΅ΡΠΎ Π½Π° ΠΌΠ°ΡΡΠ½ΠΎΡΠ°Π·ΡΠ²ΠΎΡΠΈΠΌΠΈ Π²ΠΈΡΠ°ΠΌΠΈΠ½ΠΈ ΠΈ ΠΊΠ°ΡΠΎΡΠ΅Π½ΠΎΠΈΠ΄ΠΈ (?-ΡΠΎΠΊΠΎΡΠ΅ΡΠΎΠ», ?-ΠΊΠ°ΡΠΎΡΠ΅Π½ ΠΈ Π°ΡΡΠ°ΠΊΡΠ°Π½ΡΠΈΠ½). ΠΠ°ΠΏΡΠ°Π²Π΅Π½Π° Π΅ ΠΎΡΠ΅Π½ΠΊΠ° Π½Π° ΠΏΠΎΡΠ΅Π½ΡΠΈΠ°Π»Π° Π½Π° ΡΠ΅ΡΠ½ΠΎΠΌΠΎΡΡΠΊΠΈΡΠ΅ Π²ΠΎΠ΄ΠΎΡΠ°ΡΠ»ΠΈ ΠΊΠ°ΡΠΎ ΡΡΡΠΎΠ²ΠΈΠ½ΠΈ Π·Π° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²ΠΎΡΠΎ Π½Π° Ρ
ΡΠ°Π½ΠΈΡΠ΅Π»Π½ΠΈ, ΡΠ°ΡΠΌΠ°ΡΠ΅Π²ΡΠΈΡΠ½ΠΈ ΠΈ ΠΊΠΎΠ·ΠΌΠ΅ΡΠΈΡΠ½ΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈ, ΠΊΠΎΡΡΠΎ ΠΏΠΎΠΊΠ°Π·Π²Π°, ΡΠ΅ ΡΠ΅ ΡΠ° Π΅Π΄ΠΈΠ½ ΠΌΠ½ΠΎΠ³ΠΎ Π΄ΠΎΠ±ΡΡ ΠΈΠ·ΡΠΎΡΠ½ΠΈΠΊ Π½Π° ΡΠ΅Π΄ΠΈΡΠ° Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈ Π²Π΅ΡΠ΅ΡΡΠ²Π° ΠΈ Π±ΠΈΠΎΠ³Π΅Π½Π½ΠΈ Π΅Π»Π΅ΠΌΠ΅Π½ΡΠΈ
Polyunsaturated fatty acids for the heart - powerful tools for prevention and therapy
ΠΡΠ΅Π· ΠΏΠΎΡΠ»Π΅Π΄Π½ΠΈΡΠ΅ 20 Π³ΠΎΠ΄ΠΈΠ½ΠΈ Π΅ ΡΡΡΠ°Π½ΠΎΠ²Π΅Π½ΠΎ ΡΡΡΠ΅ΡΡΠ²ΡΠ²Π°Π½Π΅ΡΠΎ Π½Π° ΠΏΡΡΠΊΠ° Π²ΡΡΠ·ΠΊΠ° ΠΌΠ΅ΠΆΠ΄Ρ ΠΊΠΎΠ½ΡΡΠΌΠΈΡΠ°Π½Π΅ΡΠΎ Π½Π° ΠΌΠΎΡΡΠΊΠΈ Ρ
ΡΠ°Π½ΠΈ ΠΈ Π½Π°ΠΌΠ°Π»ΡΠ²Π°Π½Π΅ΡΠΎ Π½Π° ΡΠΈΡΠΊΠ° ΠΎΡ ΡΠ°Π·Π²ΠΈΡΠΈΠ΅ Π½Π° ΡΡΡΠ΄Π΅ΡΠ½ΠΎ-ΡΡΠ΄ΠΎΠ²ΠΈ Π·Π°Π±ΠΎΠ»ΡΠ²Π°Π½ΠΈΡ (Π‘Π‘Π). ΠΠΎΠ»ΠΈΠ½Π΅Π½Π°ΡΠΈΡΠ΅Π½ΠΈΡΠ΅ ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ, ΠΊΠ°ΡΠΎ Π΅ΠΉΠΊΠΎΠ·Π°ΠΏΠ΅Π½ΡΠ°Π΅Π½ΠΎΠ²Π°ΡΠ° (EPA) ΠΈ Π΄ΠΎΠΊΠΎΠ·Π°Ρ
Π΅ΠΊΡΠ°Π΅Π½ΠΎΠ²Π°ΡΠ° ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° (DHA), ΠΏΡΠΈΠ²Π»ΠΈΡΠ°Ρ Π²ΡΠ΅ ΠΏΠΎ-Π³ΠΎΠ»ΡΠΌ ΠΈΠ½ΡΠ΅ΡΠ΅Ρ ΠΏΠΎΡΠ°Π΄ΠΈ ΡΠ²ΠΎΠΈΡΠ΅ Π΄ΠΎΠ±ΡΠ΅ ΡΡΡΠ°Π½ΠΎΠ²Π΅Π½ΠΈ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π°. Π‘ΠΏΠΎΡΠ΅Π΄ ΡΠ΅Π΄ΠΈΡΠ° Π·Π΄ΡΠ°Π²Π½ΠΈ ΠΎΡΠ³Π°Π½ΠΈΠ·Π°ΡΠΈΠΈ (WHO, EFSA, AHA) ΠΎΠΏΡΠΈΠΌΠ°Π»Π½Π°ΡΠ° Π΄ΠΎΠ·Π° Π·Π° ΠΏΡΠΈΠ΅ΠΌ Π½Π° EPA + DHA Π΅ ΠΎΠΊΠΎΠ»ΠΎ 500 Π΄ΠΎ 1000 mg Π½Π° Π΄Π΅Π½. ΠΡΠ½ΠΎΠ²Π½ΠΈΡΡ ΠΈΠ·ΡΠΎΡΠ½ΠΈΠΊ Π½Π° ΡΠ΅Π·ΠΈ ΡΠΈΠ·ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΠΎ Π²Π°ΠΆΠ½ΠΈ ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ Π΅ ΠΌΠ°Π·Π½Π°ΡΠ° ΡΠΈΠ±Π°, Π½ΠΎ ΠΊΠΎΠ½ΡΡΠΌΠ°ΡΠΈΡΡΠ° Π½Π° ΡΠΈΠ±Π° Π² ΠΡΠ»Π³Π°ΡΠΈΡ Π΅ ΠΎΡΠ½ΠΎΡΠΈΡΠ΅Π»Π½ΠΎ Π½ΠΈΡΠΊΠ° Π² ΡΡΠ°Π²Π½Π΅Π½ΠΈΠ΅ Ρ Π΄ΡΡΠ³ΠΈ Π΅Π²ΡΠΎΠΏΠ΅ΠΉΡΠΊΠΈ ΡΡΡΠ°Π½ΠΈ. ΠΡΠ»Π³ΠΎΠ²Π΅ΡΠΈΠΆΠ½ΠΈΡΠ΅ ΠΎΠΌΠ΅Π³Π°-3 ΠΏΠΎΠ»ΠΈΠ½Π΅Π½Π°ΡΠΈΡΠ΅Π½ΠΈ ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ ΡΡΠ°Π²Π°Ρ Π²ΡΠ΅ ΠΏΠΎ-Π²Π°ΠΆΠ½Π° ΡΠ°ΡΡ ΠΎΡ ΠΏΡΠ°Π²ΠΈΠ»Π½Π°ΡΠ° ΠΈ Π·Π΄ΡΠ°Π²ΠΎΡΠ»ΠΎΠ²Π½Π° Π΄ΠΈΠ΅ΡΠ°. ΠΠ°ΡΡΠΎΡΡΠΎΡΠΎ ΠΏΡΠΎΡΡΠ²Π°Π½Π΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Ρ ΠΈΠ½ΡΠΎΡΠΌΠ°ΡΠΈΡ Π·Π° ΡΡΠ΄ΡΡΠΆΠ°Π½ΠΈΠ΅ΡΠΎ Π½Π° ΠΎΠΌΠ΅Π³Π°-3 ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ Π² Π½Π°ΠΉ-ΡΠ΅ΡΡΠΎ ΡΡΠ΅ΡΠ°Π½ΠΈΡΠ΅ ΡΠ΅ΡΠ½ΠΎΠΌΠΎΡΡΠΊΠΈ Π²ΠΈΠ΄ΠΎΠ²Π΅ ΡΠΈΠ±ΠΈ Π½Π° Π±ΡΠ»Π³Π°ΡΡΠΊΠΈΡ ΠΏΠ°Π·Π°Ρ.Over the past 20 years, it became clearly evident that there is a direct correlation between seafood consumption and reducing the risk of cardiovascular diseases (CVDs). Polyunsaturated fatty acids, such as eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) have been attracting huge interest because of their well-established biologically active properties. According to various health organizations (WHO, EFSA, AHA), the optimal dose of EPA + DHA dietary intake is about 500 to 1000 mg per day. Oily fish is the main source of these physiologically important fatty acids, but the rate of fish consumption in Bulgaria is relatively low. Very long chain omega-3 polyunsaturated fatty acids are an important part of a proper and healthy diet. The present paper provides information about omega-3 fatty acid content in the most abundant Black Sea fish species, available on the Bulgarian market
Marine dietary phospholipids - a valuable source of very long chain polyunsaturated fatty acids with protective effect on the cardiovascular system
ΠΡΠ΅Π· ΠΏΠΎΡΠ»Π΅Π΄Π½ΠΈΡΠ΅ Π³ΠΎΠ΄ΠΈΠ½ΠΈ ΠΌΠΎΡΡΠΊΠΈΡΠ΅ ΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠΈ ΡΠ° Π²ΡΠ² ΡΠΎΠΊΡΡΠ° Π½Π° ΡΠ΅Π΄ΠΈΡΠ° ΠΈΠ·ΡΠ»Π΅Π΄Π²Π°Π½ΠΈΡ, ΡΠ²ΡΡΠ·Π°Π½ΠΈ ΡΡΡ ΠΈΠ·ΠΎΠ»ΠΈΡΠ°Π½Π΅ ΠΈ ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΡΠΈΡΠ°Π½Π΅ Π½Π° Π½ΠΎΠ²ΠΈ ΠΏΡΠΈΡΠΎΠ΄Π½ΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈ. Π’Π΅ ΡΠ΅ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΠ·ΠΈΡΠ°Ρ Ρ Π²ΠΈΡΠΎΠΊΠΎ ΡΡΠ΄ΡΡΠΆΠ°Π½ΠΈΠ΅ Π½Π° Π΄ΡΠ»Π³ΠΎΠ²Π΅ΡΠΈΠΆΠ½ΠΈ ΠΏΠΎΠ»ΠΈΠ½Π΅Π½Π°ΡΠΈΡΠ΅Π½ΠΈ ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ (ΠΠΠΠ), ΡΠΎΡΡΠΎΠ»ΠΈΠΏΠΈΠ΄ΠΈ, ΡΡΠ΅ΡΠΎΠ»ΠΈ, ΠΌΠ°ΡΡΠ½ΠΎΡΠ°Π·ΡΠ²ΠΎΡΠΈΠΌΠΈ Π²ΠΈΡΠ°ΠΌΠΈΠ½ΠΈ ΠΈ Π΄Ρ. ΠΠΎΡΡΠΊΠΈΡΠ΅ Π»ΠΈΠΏΠΈΠ΄ΠΈ ΡΠ° Π±ΠΎΠ³Π°ΡΠΈ Π½Π° ΠΎΠΌΠ΅Π³Π°-3 ΠΠΠΠ, ΠΏΡΠ΅Π΄ΠΈΠΌΠ½ΠΎ Π΅ΠΉΠΊΠΎΠ·Π°ΠΏΠ΅Π½ΡΠ°Π΅Π½ΠΎΠ²Π° ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° (EPA, 20:5n-3) ΠΈ Π΄ΠΎΠΊΠΎΠ·Π°Ρ
Π΅ΠΊΡΠ°Π΅Π½ΠΎΠ²Π° ΠΊΠΈΡΠ΅Π»ΠΈΠ½Π° (DHA, 22:6n-3), ΠΊΠΎΠΈΡΠΎ ΠΈΠΌΠ°Ρ ΠΊΠ»ΠΈΠ½ΠΈΡΠ½ΠΎ Π΄ΠΎΠΊΠ°Π·Π°Π½ΠΈ Π±Π»Π°Π³ΠΎΠΏΡΠΈΡΡΠ½ΠΈ Π΅ΡΠ΅ΠΊΡΠΈ Π²ΡΡΡ
Ρ ΡΡΡΠ΄Π΅ΡΠ½ΠΎ-ΡΡΠ΄ΠΎΠ²ΠΎΡΠΎ Π·Π΄ΡΠ°Π²Π΅.ΠΠ°ΠΏΠΎΡΠ»Π΅Π΄ΡΠΊ Π²ΡΠ΅ ΠΏΠΎ-Π³ΠΎΠ»ΡΠΌΠΎ Π²Π½ΠΈΠΌΠ°Π½ΠΈΠ΅ ΡΠ΅ ΠΎΠ±ΡΡΡΠ° Π½Π° ΠΌΠΎΡΡΠΊΠΈ ΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠΈ, Π±ΠΎΠ³Π°ΡΠΈ Π½Π° ΠΎΠΌΠ΅Π³Π°-3 ΠΌΠ°ΡΡΠ½ΠΈ ΠΊΠΈΡΠ΅Π»ΠΈΠ½ΠΈ, ΡΠ²ΡΡΠ·Π°Π½ΠΈ ΠΏΠΎΠ΄ ΡΠΎΡΠΌΠ°ΡΠ° Π½Π° ΡΠΎΡΡΠΎΠ»ΠΈΠΏΠΈΠ΄ΠΈ, Ρ.ΠΊ. ΡΠ²ΡΡΠ·Π°Π½ΠΈ Ρ ΡΠΎΡΡΠΎΠ»ΠΈΠΏΠΈΠ΄ΠΈΡΠ΅ ΡΠ΅ ΡΠ΅ ΡΡΠ²ΠΎΡΠ²Π°Ρ ΠΏΠΎ-Π»Π΅ΡΠ½ΠΎ ΠΈ ΠΏΠΎ-ΠΏΡΠ»Π½ΠΎΡΠ΅Π½Π½ΠΎ Π² ΡΡΠΎΠΌΠ°ΡΠ½ΠΎ-ΡΡΠ΅Π²Π½ΠΈΡΡ ΡΡΠ°ΠΊΡ ΠΏΠΎΡΠ°Π΄ΠΈ ΡΠ°ΠΊΡΠ°, ΡΠ΅ ΡΠΎΡΡΠΎΠ»ΠΈΠΏΠΈΠ΄ΠΈΡΠ΅ ΡΠ° Π΅ΡΡΠ΅ΡΡΠ²Π΅Π½ΠΈ Π΅ΠΌΡΠ»Π³Π°ΡΠΎΡΠΈ, ΠΏΠΎΠ΄ΠΎΠ±ΡΡΠ²Π°ΡΠΈ ΡΠ΅Π·ΠΎΡΠ±ΡΠΈΡΡΠ° Π½Π° Ρ
ΡΠ°Π½ΠΈΡΠ΅Π»Π½ΠΈΡΠ΅ Π²Π΅ΡΠ΅ΡΡΠ²Π° ΠΏΡΠΈ ΡΠΎΠ²Π΅ΠΊΠ°.In recent years, marine organisms have been in the focus of numerous studies related to identification and extraction of new natural products. They are characterized by high content of long-chain polyunsaturated fatty acids (PUFAs), phospholipids, sterols, fat-soluble vitamins and others. Marine lipids are rich in omega-3 PUFA, predominantly eicosapentaenoic acid (EPA, 20: 5n-3) and docosahexaenoic acid (DHA, 22: 6n-3) that has shown to have many beneficial effects on the cardiovascular system.More and more attention has recently been paid to marine organisms high in omega-3 fatty acids bonded to phospholipids because they are more digestible in the gastrointestinal tract due to the fact that phospholipids are natural emulsifiers that improve the absorption of nutrients in humans