Seafood lipids and cardiovascular health

Abstract

Seafood lipids encompass important healthy nutrients, such as n-3 polyunsaturated fatty acids (n-3 PUFAs), which may have a significant effect on human cardiovascular health and needs to be supplied by the human diet. Particularly, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the most abundant n-3 PUFA present in seafood and have an impact on the cardiovascular health. DHA and EPA are deemed to display anti-inflammatory, cell membrane modulation, and biophysical properties, thereby offsetting the pro-inflammatory effects of n-6 PUFA, and to reduce the risk of cardiovascular disease. Consumption of large amounts of n-3 PUFA exerts a positive effect on a wide array of cardiovascular health concerns ranging from hypertension and atherosclerosis to myocardial infarction and stroke. In fact, animal studies indicate that n-3 PUFAs play a bioactive cardiovascular protective role. Therefore, it is recommended up to two servings of fatty fish per week or up to 500 mg/day of EPA and DHA (World Health Organization).