N-3 and -6 fatty acids in fish: a focus on non-marine species

Abstract

The high content of omega-3 fatty acids in fish oil is beneficial for important disorders such as heart disease, depression, hypertension, and cancer. This knowledge has increased interest in and the consumption of fish in recent years. Omega-3 fatty acids are essential for the development and functioning of the myocardium, the retina, the brain, and the spermatozoa and the many physiological processes in which they are regulators. In general, the ω3 FAs (α linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid) have beneficial effects on growth, development, blood lipids, and lipoprotein levels in particular. When there are deficiencies in them, disorders such as skin diseases, anemia, visual disturbances, and susceptibility to infection emerge