229
myriad of health disorders: metabolic acidosis, muscle disorders, variation in bone
mineralization, and respiratory, cardiac or neurological disorders (Ghosh and Joshi
2008). In various studies, seafood are proposed as excellent sources of phosphorus,
since 204–230 mg phosphorus/100 g are found in mollusks and fish, in comparison
with terrestrial meat which only contains 176 mg phosphorus/100 g (Tacon and
Metian 2013).
13.1.7 Taurine
Seafood contains taurine (2-aminoethanesulfonic acid). Taurine is abundantly found
in the blood, the developing brain, the retina and the heart (Wójcik et al. 2010).
Guinea-pigs and rats’ diets are highly dependent on taurine. As compared to humans,
the synthesis of taurine is higher in animals (e.g. Guinea-pigs and rats). Taurine (a
nonessential amino acid) has a significant impact in many biological processes
which regulate the actions of antioxidants, the calcium level, and the conjugation of
bile acids, immunity and membrane stability (Huxtable 1992; Schuller-Levis and
Park 2004). Seafood contains high amounts of taurine and a high percentage of the
taurine in the human diet comes from seafood (Tsuji and Yano 1984). Marine invertebrates such as oysters contain higher amounts of taurine (>1/100 g) in comparison
with plants, in which the taurine content is lower or even absent (Kataoka and
Onishi 1986). Taurine decreases the risk of lifestyle-related diseases and acts as
anti-hypertensive, anti-hypercholesterolemic and anti-inflammatory agent
(Matsushima et al. 2003; Schaffer et al. 2010). Studies have reported that the association between taurine and omega-3 PUFAs exerts more pronounced anti-atherogenic and hypolipidemic effects in humans as compared to omega-3 PUFAs
supplements alone (Elvevoll et al. 2008). Zhang et al. concluded that a 7-week taurine supplementation in a dosage of 3 g/day significantly reduced the body weight,
atherogenic index and serum TG of non-diabetic obese human subjects. According
to their research, an adequate amount of taurine might be helpful to decrease the risk
of lifestyle-associated disorders such as stroke or atherosclerosis (Zhang et al. 2004).
13.1.8 Fiber
Carbohydrates and fibers are present in a very little amount in seafood. Edible seaweed comprises of 25–75% of dry weight of dietary fiber and also contains approximately 50–80% of water soluble fiber constituents (Jimenez-Escrig and
Sanchez-Muniz 2000). Seaweeds are divided into three groups based on pigmentation: brown seaweeds, green seaweeds and red seaweeds. Brown seaweeds owe
their color to the pigment known as fucoxanthin and consist of primary polysaccharides (alginates, cellulose, fucans and laminarins) (Goni et al. 2002). In green
seaweed, chlorophyll and ulvan are the major polysaccharide components
13 Nutritional and Health Benefits of Seafoods
myriad of health disorders: metabolic acidosis, muscle disorders, variation in bone
mineralization, and respiratory, cardiac or neurological disorders (Ghosh and Joshi
2008). In various studies, seafood are proposed as excellent sources of phosphorus,
since 204–230 mg phosphorus/100 g are found in mollusks and fish, in comparison
with terrestrial meat which only contains 176 mg phosphorus/100 g (Tacon and
Metian 2013).
13.1.7 Taurine
Seafood contains taurine (2-aminoethanesulfonic acid). Taurine is abundantly found
in the blood, the developing brain, the retina and the heart (Wójcik et al. 2010).
Guinea-pigs and rats’ diets are highly dependent on taurine. As compared to humans,
the synthesis of taurine is higher in animals (e.g. Guinea-pigs and rats). Taurine (a
nonessential amino acid) has a significant impact in many biological processes
which regulate the actions of antioxidants, the calcium level, and the conjugation of
bile acids, immunity and membrane stability (Huxtable 1992; Schuller-Levis and
Park 2004). Seafood contains high amounts of taurine and a high percentage of the
taurine in the human diet comes from seafood (Tsuji and Yano 1984). Marine invertebrates such as oysters contain higher amounts of taurine (>1/100 g) in comparison
with plants, in which the taurine content is lower or even absent (Kataoka and
Onishi 1986). Taurine decreases the risk of lifestyle-related diseases and acts as
anti-hypertensive, anti-hypercholesterolemic and anti-inflammatory agent
(Matsushima et al. 2003; Schaffer et al. 2010). Studies have reported that the association between taurine and omega-3 PUFAs exerts more pronounced anti-atherogenic and hypolipidemic effects in humans as compared to omega-3 PUFAs
supplements alone (Elvevoll et al. 2008). Zhang et al. concluded that a 7-week taurine supplementation in a dosage of 3 g/day significantly reduced the body weight,
atherogenic index and serum TG of non-diabetic obese human subjects. According
to their research, an adequate amount of taurine might be helpful to decrease the risk
of lifestyle-associated disorders such as stroke or atherosclerosis (Zhang et al. 2004).
13.1.8 Fiber
Carbohydrates and fibers are present in a very little amount in seafood. Edible seaweed comprises of 25–75% of dry weight of dietary fiber and also contains approximately 50–80% of water soluble fiber constituents (Jimenez-Escrig and
Sanchez-Muniz 2000). Seaweeds are divided into three groups based on pigmentation: brown seaweeds, green seaweeds and red seaweeds. Brown seaweeds owe
their color to the pigment known as fucoxanthin and consist of primary polysaccharides (alginates, cellulose, fucans and laminarins) (Goni et al. 2002). In green
seaweed, chlorophyll and ulvan are the major polysaccharide components
13 Nutritional and Health Benefits of Seafoods