Sea Foods, encompassing fish and shellfish from oceans, lakes, and rivers, are rich in omega-3 fatty acids (EPA and DHA), proteins, and various vitamins and minerals, making them valuable functional foods.
Occurrence
Seafoods, encompassing finfish (such as salmon, tuna, and cod) and shellfish (like shrimp, crabs, and oysters), are sourced from aquatic environments worldwide, including oceans, lakes, and rivers.
Their global availability and consumption are influenced by geographical locations, cultural traditions, and dietary preferences.
Chemical Nature
1. Omega-3 Fatty Acids:
Key for heart health, these essential fats lower the risk of heart disease by reducing inflammation, triglyceride levels, and blood clotting.
2. Proteins:
Seafood provides high-quality, easily digestible protein essential for body repair and maintenance.
3. Vitamins and Minerals:
Rich in vitamin B12, D, selenium, and iodine, seafood supports cognitive function, immune health, and bone strength.
Medicinal Benefits:
1. Heart Health:
Omega-3s in seafood reduce heart disease risks and lower triglycerides.
2. Brain Development and Function:
DHA is crucial for brain health, influencing brain development in infants and mental function in adults, and may reduce the risk of Alzheimer's disease.
3. Chronic Disease Prevention:
Regular consumption can help prevent type 2 diabetes, autoimmune diseases, and reduce chronic disease risks due to its anti-inflammatory properties.
Incorporating seafood into the diet offers multiple health benefits, promoting heart health, brain function, and overall well-being.