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Seafood is not
only a global commodity (FAO, 2004) but also an important part of our
healthy diet. For example, fish has relatively little ‘bad’ (saturated) fats
that are commonly found in red meat. Meanwhile, it contains high quantities
of complete protein, good (polyunsaturated) fats, and other quality
nutrients (e.g., minerals). Protein is the main component of our muscles,
organs, and glands. The good fats abundant in fish are primarily Omega-3
fatty acids. DHA (docosa-hexaenoic acid), for example, is vital for the
normal growth and functional development of an infant’s brain and visual
system (Horrocks and Yeo, 1999). Its most common source is fish oil. Two
other Omega 3 noteworthy are ALA (alpha-linolenic acid), that related to a
lower risk of cardiovascular disease, and EPA (eicosapentaenoic acid), that
having the ability to lower inflammation. |