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Information Journal Paper

Title

Fish properties and nutritional value for human

Author(s)

 ADELI A. | Issue Writer Certificate 

Pages

  61-68

Abstract

 Fish is a rich source of proteins with low content of connective tissue; it also contains vitamins, minerals and essential compounds. Omega fatty acids (i. e. alpha linoleic acid (ALA), Eicosapentaenoic cid (EPA) and Docosahexaenoic Acis (DHA)), abundance of lysine and methionine, the antioxidant Ubiquinone, Taurine and other valuable elements play important roles in consumers' well-being and preventing and curing prevalent diseases such as cardiovascular diseases, Elzeimer, heart attack, stroke, asthma, cancers and diabetes. It is noteworthy that fish consumption may pose some risks (e. g. heavy metals and poisonous materials); therefore, care should be taken in fish consumption. The present paper was formulated in order to determine various aspects of fish nutritional value and consumption in different age groups.

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    APA: Copy

    ADELI, A.. (2015). Fish properties and nutritional value for human. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 9(3 ), 61-68. SID. https://sid.ir/paper/161614/en

    Vancouver: Copy

    ADELI A.. Fish properties and nutritional value for human. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2015;9(3 ):61-68. Available from: https://sid.ir/paper/161614/en

    IEEE: Copy

    A. ADELI, “Fish properties and nutritional value for human,” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 9, no. 3 , pp. 61–68, 2015, [Online]. Available: https://sid.ir/paper/161614/en

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