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Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits
Author(s) -
HEARN THOMAS L.,
SGOUTAS SANDRA A.,
HEARN JAMES A.,
SGOUTAS DEMETRIOS S.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14045.x
Subject(s) - flesh , polyunsaturated fatty acid , fish <actinopterygii> , food science , fish consumption , chemistry , biology , fatty acid , biochemistry , fishery
An awareness of the protective roll of n‐3 polyunsaturated fatty acids against development of cardiovascular disease has prompted the promotion of fish consumption. It is assumed that those fish rich in polyunsaturated fat and particularly those having high ratios of n‐3 to n‐6 polyunsaturated fatty acids would confer the most benefit. The total fat and fatty acid compositional data are reported herein for 41 different species of fish that are mostly found in the coastal waters of the Eastern United States.