NUTRITIONAL AND PROTECTIVE VALUES OF FISH – WITH EMPHSIS ON OMEGA-3 FATTY ACID

Abstract

U radu se iznosi važnost ribe kao živežne namirnice u pogledu bjelančevina, vitamina, mikroelemenata i makroelemenata te se ona uspoređuje s visokovrijednim namirnicama toplokrvnih životinja (meso, mlijeko i jaja). Najviše literaturnih informacija odnosi se na kemijski sastav mesa, nutritivnu i biološku vrijednost. Više radova upućuje na sastav masnih kiselina u mastima najznačajnijih slatkovodnih i morskih riba. Prema sadržaju EPA (eicosapentaenska masna kiselina, 20:5(03) i DHA (docosaheksaenska masna kiselina, 22:6ω3), meso bijelog glavaša (Hypophthalmichtis molitrix) može se uspoređivati s mesom najkvalitetnijih morskih riba. U zadnjih 20 godina velik broj autora navodi protektivnu ulogu omega-3 masnih kiselina u prevenciji srčanog i moždanog udara, ateroskleroze, visokoga krvnog tlaka, psorijaze, tromboze i artritisa.This work presents the importance of fish as a life necessity in view of proteins, vitamins, micro and macro elements and in comparison with high valued necessities of warm-blooded animals (meat, milk and eggs). Most literature information is related to the chemical components of meat, nutritional and biological values. Numerous papers have shown the components of fatty acids in fats of the most important freshwater and sea fish. According the contents of FPA (eicosapentaen fatty acids, 20:5 3) and DHA (docosaheksacn fatty acids, 22:6 3) the meat of the silver carp (Hypophthalmichtis molitrix) can be compared to that of the highest quality sea fish. In the last 20 years many authors mentioned the protective role of omega-3 fatty acids in the prevention of heart attack, stroke, artherosclerosis, high blood pressure, psoriasis, thrombosis and arthritis