Bioactive Compounds in Fish and Their Health Benefits
Dorcas Nguemo Kundam *
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
Israel Okpunyi Acham
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
Abraham Tartenger Girgih
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Fish have received considerable attention in the last several decades due to the presence of a unique blend of bioactive compounds like omega-3 polyunsaturated fatty acids, protein hydrolysates, polypeptides, peptides, amino acids, vitamins and minerals. The danger of developing chronic ailments such as cardiovascular diseases, type 2 diabetes and cancer; all-leading to mortality are observed to be lowered by increased intake of fish and fish products. The unique bioactive compounds in fish are pointers to the health benefits of fish ingestion. In this paper, bioactive compounds in fish and the health benefits associated with their consumption are reviewed.
Keywords: Fish, bioactive compounds, diseases, health benefits