Open AccessMercury-Contaminated Fish and Essential Fatty Acids: Problems and Solutions
Author(s) -
Janna Cropotova,
Svetlana Popel
Publication year - 2012
Publication title -
chemistry journal of moldova
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 5
eISSN - 2345-1688
pISSN - 1857-1727
DOI - 10.19261/cjm.2012.07(1).29
Subject(s) - consummation , mercury (programming language) , chemistry , polyunsaturated fatty acid , food science , fish <actinopterygii> , human health , fish oil , environmental pollution , environmental chemistry , biochemistry , fatty acid , fishery , biology , environmental protection , environmental science , environmental health , computer science , programming language , medicine , philosophy , theology
Fish consumption is an important part of human diet due to essential omega-3 fatty acids found naturally in this product. Many researchers from all over the world found that high mercury concentrations in the body reduced the heart-protective effects of the fatty acids in fish oils. People shouldn't be constrained by choosing between the health hazards related to toxins caused by industrial pollution and the nutritional benefits provided by consummation of essential fatty acids contained in oily fish. It is very important to find an alternative natural source of essential omega-3 fatty acids EPA and DHA to restore an optimal ratio between omega-6 and omega-3 fatty acids in the human diet.