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Oily Fish
Oily fish are fish species with fish oil, oil (fats) in soft tissues and in the coelomic cavity around the Gut (zoology), gut. Their fillet (cut), fillets may contain up to 30% oil, although this figure varies both within and between species. Examples of oily fish include small forage fish such as sardines, herring and anchovy, anchovies, and other larger pelagic fish such as salmon, trout, tuna, swordfish and mackerel. Oily fish can be contrasted with whitefish (fisheries term), whitefish, which contain oil only in the liver and in much less overall quantity than oily fish. Examples of whitefish are cod, haddock and flatfish. White fish are usually demersal fish which live on or near the seafloor, whereas oily fish are pelagic, living in the water column goes from the bottom. Oily Fish as food, fish meat is a good source of important lipophilicity, fat-soluble vitamins such as Vitamin A and Vitamin D, D, and is rich in omega-3 fatty acids (white fish also contain these nu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel species typically have deeply forked tails and vertical "tiger-like" stripes on their backs with an Iridescence, iridescent green-blue quality. Many are restricted in their distribution ranges and live in separate populations or Fish stocks, fish stocks based on geography. Some stocks Fish migration, migrate in large Shoaling and schooling, schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came in smaller schools to suitable feeding grounds, often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans. Smaller mackerel are forage fish for la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardiovascular Disease
Cardiovascular disease (CVD) is any disease involving the heart or blood vessels. CVDs constitute a class of diseases that includes: coronary artery diseases (e.g. angina, heart attack), heart failure, hypertensive heart disease, rheumatic heart disease, cardiomyopathy, arrhythmia, congenital heart disease, valvular heart disease, carditis, aortic aneurysms, peripheral artery disease, thromboembolic disease, and venous thrombosis. The underlying mechanisms vary depending on the disease. It is estimated that dietary risk factors are associated with 53% of CVD deaths. Coronary artery disease, stroke, and peripheral artery disease involve atherosclerosis. This may be caused by high blood pressure, smoking, diabetes mellitus, lack of exercise, obesity, high blood cholesterol, poor diet, excessive alcohol consumption, and poor sleep, among other things. High blood pressure is estimated to account for approximately 13% of CVD deaths, while tobacco accounts for 9%, di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omega-3 Fatty Acid
Omega−3 fatty acids, also called omega−3 oils, ω−3 fatty acids or ''n''−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, are important constituents of animal lipid metabolism, and play an important role in the human diet and in human physiology. The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA can be found in plants, while DHA and EPA are found in algae and fish. Marine algae and phytoplankton are primary sources of omega−3 fatty acids. DHA and EPA accumulate in fish that eat these algae. Common sources of plant oils containing ALA include walnuts, edible seeds, and flaxseeds as well as hempseed oil, while sources of EPA and DHA include fish and fish oils, and algae oil. Alm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin D
Vitamin D is a group of structurally related, fat-soluble compounds responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, along with numerous other biological functions. In humans, the most important compounds within this group are vitamin D3 ( cholecalciferol) and vitamin D2 ( ergocalciferol). Unlike the other twelve vitamins, vitamin D is only conditionally essential, as with adequate skin exposure to the ultraviolet B (UVB) radiation component of sunlight there is synthesis of cholecalciferol in the lower layers of the skin's epidermis. For most people, skin synthesis contributes more than diet sources. Vitamin D can also be obtained through diet, food fortification and dietary supplements. In the U.S., cow's milk and plant-based milk substitutes are fortified with vitamin D3, as are many breakfast cereals. Government dietary recommendations typically assume that all of a person's vitamin D is taken by mouth, given the potential for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin A
Vitamin A is a fat-soluble vitamin that is an essential nutrient. The term "vitamin A" encompasses a group of chemically related organic compounds that includes retinol, retinyl esters, and several provitamin (precursor) carotenoids, most notably Β-Carotene, β-carotene (''beta''-carotene). Vitamin A has multiple functions: growth during embryo development, maintaining the immune system, and healthy vision. For aiding vision specifically, it combines with the protein opsin to form rhodopsin, the light-absorbing molecule necessary for both low-light (scotopic vision) and color vision. Vitamin A occurs as two principal forms in foods: A) retinoids, found in Animal source foods, animal-sourced foods, either as retinol or bound to a fatty acid to become a retinyl ester, and B) the carotenoids Α-Carotene, α-carotene (''alpha''-carotene), β-carotene, Γ-Carotene, γ-carotene (''gamma''-carotene), and the xanthophyll beta-cryptoxanthin (all of which contain β-ionone rings) that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin
Vitamins are Organic compound, organic molecules (or a set of closely related molecules called vitamer, vitamers) that are essential to an organism in small quantities for proper metabolism, metabolic function. Nutrient#Essential nutrients, Essential nutrients cannot be biosynthesis, synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through the Diet (nutrition), diet. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. The term ''vitamin'' does not include the three other groups of essential nutrients: mineral (nutrient), minerals, essential fatty acids, and essential amino acids. Major health organizations list thirteen vitamins: * Vitamin A (all-' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipophilicity
Lipophilicity (from Greek λίπος "fat" and φίλος "friendly") is the ability of a chemical compound to dissolve in fats, oils, lipids, and non-polar solvents such as hexane or toluene. Such compounds are called lipophilic (translated as "fat-loving" or "fat-liking"). Such non-polar solvents are themselves lipophilic, and the adage "like dissolves like" generally holds true. Thus lipophilic substances tend to dissolve in other lipophilic substances, whereas hydrophilic ("water-loving") substances tend to dissolve in water and other hydrophilic substances. Lipophilicity, hydrophobicity, and non-polarity may describe the same tendency towards participation in the London dispersion force, as the terms are often used interchangeably. However, the terms "lipophilic" and "hydrophobic" are not synonymous, as can be seen with silicones and fluorocarbons, which are hydrophobic but not lipophilic. __TOC__ Surfactants Hydrocarbon-based surfactants are compounds that are amph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish As Food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet. The English language does not have a special culinary name for food prepared from fish like with other animals (as with '' pig'' vs. ''pork''), or as in other languages (such as Spanish '' pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, ''seafood'' covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded the increase in consumption of meat from all terrestrial animals except poultry (4.9 percent), both combined (2.8 percent) and individually (bovine, ovine, porcine, et cetera). In ''per capita'' terms, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Column
The (oceanic) water column is a concept used in oceanography to describe the physical (temperature, salinity, light penetration) and chemical ( pH, dissolved oxygen, nutrient salts) characteristics of seawater at different depths for a defined geographical point. Generally, vertical profiles are made of temperature, salinity, chemical parameters at a defined point along the water column. The water column is the largest, yet one of the most under-explored, habitats on the planet; it is explored to better understand the ocean as a whole, including the huge biomass that lives there and its importance to the global carbon and other biogeochemical cycles. Studying the water column also provides understanding on the links between living organisms and environmental parameters, large-scale water circulation and the transfer of matter between water masses. Water columns are used chiefly for environmental studies evaluating the stratification or mixing of thermal or chemically stratif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Demersal Fish
Demersal fish, also known as groundfish, live and feed on or near the bottom of seas or lakes (the demersal zone).Walrond Carl . "Coastal fish - Fish of the open sea floor"Te Ara - the Encyclopedia of New Zealand. Updated 2 March 2009 They occupy the sea floors and lake beds, which usually consist of mud, sand, gravel or rocks. In coastal waters, they are found on or near the continental shelf, and in deep waters, they are found on or near the continental slope or along the continental rise. They are not generally found in the deepest waters, such as abyssal depths or on the abyssal plain, but they can be found around seamounts and islands. The word ''demersal'' comes from the Latin ''demergere'', which means ''to sink''. Demersal fish are bottom feeders. They can be contrasted with pelagic fish, which live and feed away from the bottom in the open water column. Demersal fish fillets contain little fish oil (one to four per cent), whereas pelagic fish can contain up to 30 p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatfish
A flatfish is a member of the Ray-finned fish, ray-finned demersal fish Order (biology), suborder Pleuronectoidei, also called the Heterosomata. In many species, both eyes lie on one side of the head, one or the other migrating through or around the head during development. Some species face their left sides upward, some face their right sides upward, and others face either side upward. The most primitive members of the group, the Threadfin, threadfins, do not resemble the flatfish but are their closest relatives. Many important food fish are in this order, including the flounders, sole (fish), soles, turbot, plaice, and halibut. Some flatfish can camouflage themselves on the ocean floor. Taxonomy Due to their highly distinctive morphology, flatfishes were previously treated as belonging to their own order, Pleuronectiformes. However, more recent taxonomic studies have found them to group within a diverse group of nektonic marine fishes known as the Carangiformes, which also inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
