31 documents found, page 1 of 4

Chub Mackerel as a Sustainable Source of Bioaccessible Nutrients: A Seasonal an...

Aim: Chub mackerel (Scomber colias), a widely available and underutilised fish species in the Atlantic, has gained attention due to its rich content of essential nutrients, such as omega-3 fatty acids (DHA and EPA) and vitamin B12. These nutrients play a key role in human health, particularly in brain function and preventing cognitive decline. Despite its potential, limited research exists on the seasonal varia...

Development of National recommendations for fish consumption in Portugal consid...

Introduction: Fish is an important part of the Portuguese diet and a major source of long-chain omega-3 fatty acids. However, it also represents the main dietary source of methylmercury (MeHg), a neurotoxic compound especially harmful during critical stages of development such as pregnancy and early childhood. In response to European Commission Recommendation EU 2022/1342, Portugal undertook a national initiati...

Oil characterization of sardine by-products and effluents from a canning factor...

O óleo presente nos subprodutos da sardinha e nos efluentes das fábricas de conservas é um produto altamente valorizado a nível mundial. Por conseguinte, o objectivo deste estudo foi caracterizar por métodos cromatográficos (cromatografia em fase gasosa e HPLC) o perfil lipídico destes subprodutos, do óleo libertado na cozedura da sardinha e o presente no efluente geral da fábrica e do extraído destes subprodut...

Exposição a metilmercúrio e consumo de pescado: emissão de recomendações nacion...

Considerando que o consumo de pescado é uma fonte importante de exposição ao metilmercúrio, a Comissão Europeia recomendou aos Estados- -membros que estabelecessem recomendações para o seu consumo. Assim, tendo sido criado um grupo de trabalho, é objetivo deste artigo apresentar o trabalho desenvolvido para a elaboração das recomendações de consumo de pescado adaptadas à população portuguesa, tendo em conta o p...

Recomendações para o consumo de pescado para a população portuguesa

Um grupo de trabalho promovido pela Direção Geral da Alimentação e Veterinária (DGAV) e que integrou a Autoridade de Segurança Alimentar e Económica (ASAE), a Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto (FCNAUP), o Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), o Instituto Português do Mar e da Atmosfera (IPMA) e o Instituto de Saúde Pública da Universidade do Porto (ISPUP...

Differential effects of food restriction and warming in the two-spotted goby: I...

Climate change is a growing threat to marine organisms and ecosystems, and it is already modifying ocean properties by, for example, increasing temperature and decreasing pH. Increasing water temperature may also lead to an impairment of primary productivity and an overall depletion of available zooplankton. Understanding how the crossover between warming and zooplankton availability impacts fish populations ha...

Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub ...

The seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel (Scomber colias), an underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had a seasonal variation, ranging from 39 5 mg GAE/100 g ww (February) to 340 6 mg GAE/100 g ww (October). Ferric reducing antioxidant power (FRAP) increased from 1.3 0.4 lmol Fe2+ Eq/g ww (Jan uary) to 10....

Quantitative risk-benefit assessment of Portuguese fish and other seafood speci...

Portugal has high fish/seafood consumption, which may have both risks and benefits. This study aims to quantify the net health impact of hypothetical scenarios of fish/seafood consumption in the Portuguese population using a risk-benefit assessment methodology. Consumption data from the National Food, Nutrition and Physical Activity Survey 2015-2016 (n 5811) were used to estimate the mean exposure to methylmerc...

Bioacessibility of Bioactive fish peptides incorporated in a RTE seafood product

The chemical composition and lipid profile of the chub mackerel (Scomber colias...

The seasonal variation in chemical and lipid composition of chub mackerel (Scomber colias) was evaluated monthly over one year (proximate chemical composition and lipid profile: fatty acid (FA) and lipid classes distribution). Significant seasonal changes regarding fat content were noticed (1.3–10.3 g/100 g), with the lowest fat content obtained in February (during spawning period), and the highest in September...