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Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish.
J Agric Food Chem. 2002 Dec 04; 50(25):7314-22.JA

Abstract

The levels of hydrophilic, lipophilic, and enzymatic antioxidants, as well as the fatty acids composition, of triglyceride and phospholipid fractions were determined in the muscle tissue of 21 species of teleosts, 3 species of cephalopods, and 6 species of crustaceans, just caught from the central Tyrrhenian Sea (Mediterranean Sea). The enzymatic activities and the levels of low-molecular-weight antioxidants, and the percentages of fatty acids, showed marked interspecies differences. Our results showed that total polyunsaturated fatty acids (21.7-61.5%) were the highest, followed by saturated (16.9-41.3%) and monounsaturated (9.1-42.8%) fatty acids. The total n-3 fatty acids content (16.6-57.1%) was found to be higher than the total n-6 fatty acids content (4.1-10.6%). All of the species studied had an n-3/n-6 ratio of more than 1, confirming the great importance of fish and shellfish as a significant dietary source of n-3 polyunsaturated fatty acids and their beneficial role in the Mediterranean type of diet.

Authors+Show Affiliations

Istituto Dermopatico dell'Immacolata (IDI, IRCCS), Via Monti di Creta, 104, Roma, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12452651

Citation

Passi, Siro, et al. "Fatty Acid Composition and Antioxidant Levels in Muscle Tissue of Different Mediterranean Marine Species of Fish and Shellfish." Journal of Agricultural and Food Chemistry, vol. 50, no. 25, 2002, pp. 7314-22.
Passi S, Cataudella S, Di Marco P, et al. Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish. J Agric Food Chem. 2002;50(25):7314-22.
Passi, S., Cataudella, S., Di Marco, P., De Simone, F., & Rastrelli, L. (2002). Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish. Journal of Agricultural and Food Chemistry, 50(25), 7314-22.
Passi S, et al. Fatty Acid Composition and Antioxidant Levels in Muscle Tissue of Different Mediterranean Marine Species of Fish and Shellfish. J Agric Food Chem. 2002 Dec 4;50(25):7314-22. PubMed PMID: 12452651.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish. AU - Passi,Siro, AU - Cataudella,Stefano, AU - Di Marco,Patrizia, AU - De Simone,Francesco, AU - Rastrelli,Luca, PY - 2002/11/28/pubmed PY - 2003/1/15/medline PY - 2002/11/28/entrez SP - 7314 EP - 22 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 50 IS - 25 N2 - The levels of hydrophilic, lipophilic, and enzymatic antioxidants, as well as the fatty acids composition, of triglyceride and phospholipid fractions were determined in the muscle tissue of 21 species of teleosts, 3 species of cephalopods, and 6 species of crustaceans, just caught from the central Tyrrhenian Sea (Mediterranean Sea). The enzymatic activities and the levels of low-molecular-weight antioxidants, and the percentages of fatty acids, showed marked interspecies differences. Our results showed that total polyunsaturated fatty acids (21.7-61.5%) were the highest, followed by saturated (16.9-41.3%) and monounsaturated (9.1-42.8%) fatty acids. The total n-3 fatty acids content (16.6-57.1%) was found to be higher than the total n-6 fatty acids content (4.1-10.6%). All of the species studied had an n-3/n-6 ratio of more than 1, confirming the great importance of fish and shellfish as a significant dietary source of n-3 polyunsaturated fatty acids and their beneficial role in the Mediterranean type of diet. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12452651/Fatty_acid_composition_and_antioxidant_levels_in_muscle_tissue_of_different_Mediterranean_marine_species_of_fish_and_shellfish_ L2 - https://dx.doi.org/10.1021/jf020451y DB - PRIME DP - Unbound Medicine ER -