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REVIEW article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1564315
Health Benefits of Fish and Fish by-Products: A Nutritional and Functional Perspective
Provisionally accepted- 1Kampala International University Western Campus, Kampala, Uganda
- 2Kampala CardioLab, Kampala, Uganda
- 3Kampala University, Kampala, Uganda
- 4University of Lahore, Lahore, Punjab, Pakistan
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Fish is the main marine source that provides sufficient nutrition to the human body. The production of fish is increasing every year, which helps to maintain a sustainable economy, as they are a great source of income and food consumption: the potential health benefits, industrial applications, and toxicity of different species of fish are highlighted in this review. Globally, fish possess various bioactive compounds; this efficacy makes them a more edible source to consume worldwide. A wide range of bioactive compounds, major macronutrients, micronutrients, vitamins, and minerals are present in various types of fish that play essential roles in preventing different human disorders. The nutritional value of fish helps to provide exceptional health benefits against different human ailments.Fishes are excellent sources of protein, peptides, and polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA), Alpha Linolenic Acid (ALA), omega-6 fatty acids, and docosahexaenoic acid (DHA), omega-3 fatty acids that influence human health positively. Fish and their by-products are also excellent sources for the development of various nutraceutical and functional foods to fight against multiple human disorders. The byproducts of fish exert significant effects against infection, viral attack, cardiovascular diseases, immune disorders, oxidative stress, inflammation, neurological diseases, and other physiological complications. Few fish species are contaminated with harmful substances that cause potential risks to children's and adults' bodies. Additionally, the therapeutic use of fish and its by-products unveils the potential nutritional benefits to reduce the burden on public health by managing nutritional issues such as food security, protein deficiency, and other nutritionalrelated problems.
Keywords: fish, Fish by-product, polyunsaturated fatty acids, bioactive compounds, Health benefits and risks
Received: 21 Jan 2025; Accepted: 08 Apr 2025.
Copyright: © 2025 Atoki, Noreen, Hashmi and Maduabuchi. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Ayomide Victor Atoki, Kampala International University Western Campus, Kampala, Uganda
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.