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Nutrients and Nutraceuticals from Seafood

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Seafood comprising of finfish and shellfish significantly contribute to world food security. Seafood species are nutritious since they are rich in proteins and other nutrients including peptides, essential amino acids, long-chain omega-3 polyunsaturated fatty acids, carotenoids, vitamins including vitamin B12, and minerals such as calcium, copper, zinc, sodium, potassium, selenium, iodine, and others. Commercial fish processing generates about 30 million metric tons of discards consisting of shell, head, bones, intestines, fin, skin, etc. These discards are rich in several nutraceuticals and biologically active compounds, which include oils containing omega-3 PUFA; carotenoids such as astaxanthin and β-carotene; proteins including myosin, collagen, and gelatin; enzymes; essential amino acids and peptides; polysaccharides and their derivatives including chitin, chitosan, glucosamine, and glycosaminoglycans; and mineral-based compounds. These compounds, depending on their nature, can have varying physiological functions including antioxidant, anti-inflammatory, anti-allergic, antitumor, anti-obesity, anticoagulant, antimicrobial, immunomodulatory, and other activities, which are valuable in healthcare. Marine biotechnology offers several techniques to isolate these nutraceuticals from seafood and their processing discards. This article briefly surveys nutrients and nutraceutical contents of seafood and their potential benefits in human nutrition and healthcare and current commercial status.

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Abbreviations

AAS:

Amino acid score

CHD:

Coronary heart disease

CS:

Chondroitin sulfate

CVD:

Cardiovascular disease

DHA:

Docosahexaenoic acid

EAA:

Essential amino acids

EPA:

Eicosapentaenoic acid

FAO:

Food and Agriculture Organization of the United Nations

FDA:

Food and Drug Administration, USA

FSA:

Food Standard Agency, UK

MUFA:

Monounsaturated fatty acid

NMFS:

National Marine Fisheries Service, USA

PER:

Protein efficiency ratio

RDA:

Recommended Dietary Allowance

ROS:

Reactive oxygen species

SFA:

Saturated fatty acid

USDA:

United States Department of Agriculture

WHO:

World Health Organization

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Authors and Affiliations

  1. Former Scientific Officer Food Technology Division, Bhabha Atomic Research Center, Mumbai, India

    V. Venugopal

  2. Visiting faculty, Department of Food Science and Technology, Kerala University of Fisheries and Ocean Sciences (KUFOS), Kochi, Kerala, India

    V. Venugopal

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  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Venugopal, V. (2019). Nutrients and Nutraceuticals from Seafood. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_36

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