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Fish oil – from the bad and the ugly to the precious and good
Author(s) -
Bockisch Michael
Publication year - 2010
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201000046
Subject(s) - fish <actinopterygii> , fish oil , polyunsaturated fatty acid , scope (computer science) , food science , business , fishery , chemistry , biology , fatty acid , biochemistry , programming language , computer science
Fish oil has since long been one of the basic nutrients for many people in the far northern hemisphere. When ships began to travel the open oceans independent from weather conditions, fish oil became a cheap replacement for vegetable oils in many products. Native fish oil was mainly consumed for its vitamin content, as its sensory quality could not match any consumer expectation. The development in medical and nutritional science made the close relationship between health and long chain polyunsaturated fatty acids more apparent. First findings evolved half a decade ago from observations with Greenland Inuit. These findings were mainly used to make a link between fatty acids and cardiovascular diseases. Recent research widened the scope and marine ω‐3 fatty acids are given a big potential to improve individual and public health.