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fucoxanthin and astaxanthin (Gaman et al. 2019c). Seafood carotenoids (e.g. astaxanthin, fucoxanthin) have many commercial applications. The xanthophyll carotenoid astaxanthin can be found in lobsters, salmon and marine crustaceans and
presents anti-inflammatory, anti-hyperlipidemic and anti-oxidative stress actions
(Cicero et al. 2007). Oxidative stress has emerged as a putative mechanism in the
development of many health issues, including myeloid and lymphoid malignancies
(Moisa et al. 2018a, b, 2019; Gaman et al. 2014, 2019d; Pascu et al. 2019). Yoshida
et al. (2010) reported a significant reduction in TG and an increase in high-density
lipoprotein (HDL) cholesterol in non-obese individuals after the intake of astaxanthin for 12 weeks (Yoshida et al. 2010). However, there is limited data on the effect
of astaxanthin on the human health. Edible seaweeds contain the orange-colored
pigment fucoxanthin (Maeda et al. 2007). Fucoxanthin decreases abdominal fat and
inflammation. Also, it can be useful to reduce the risk of malignancy and stroke
(Maeda et al. 2008). Furthermore, HDL-cholesterol in the plasma of mice can
increase following fucoxanthin consumption (Woo et al. 2010).
13.2 Factors Affecting the Nutritional Status of Seafood
Several factors such as the production methods and the processing conditions usually influences the composition and quality of seafood. The diet of marine creatures
can also influence the nutritional status of seafood (Lie 2001; Morris 2001). There
are some other factors such as the ash content, the mineral composition, the protein
content and other micronutrients which can alter the quality of fish (Baker 2001).
Feeding, handling, transportation, storage and slaughtering methods can also interfere with the quality of fish and fish products (Robb 2001). The lipid content and
configuration is affected by the aforementioned steps. The way of processing also
alters the fatty acid composition of seafood via possible oxidation (Sampels
2015a, b).
13.3 Risk Associated with Fish Consumption
The reported increase in fish consumption might be due to their beneficial effects on
health, such as their role in CVD prevention (FAO 2010). On the other hand, fish
consumption might pose health risks as well. Edible marine products contain methylmercury which is metabolized by microorganisms and causes damage to the central nervous system. This effect can also occur in the fetus and in infants. It has been
reported that the severity of central nervous system damage depends on the quantity
of methylmercury consumed (Clarkson et al. 2003). The Food and Drug
Administration (FDA) has already published several dietary guidelines addressing
the type and quantity of fish which can be consumed by pregnant women and children. Additionally, some other environmental toxins found in seafood, such as
13 Nutritional and Health Benefits of Seafoods
fucoxanthin and astaxanthin (Gaman et al. 2019c). Seafood carotenoids (e.g. astaxanthin, fucoxanthin) have many commercial applications. The xanthophyll carotenoid astaxanthin can be found in lobsters, salmon and marine crustaceans and
presents anti-inflammatory, anti-hyperlipidemic and anti-oxidative stress actions
(Cicero et al. 2007). Oxidative stress has emerged as a putative mechanism in the
development of many health issues, including myeloid and lymphoid malignancies
(Moisa et al. 2018a, b, 2019; Gaman et al. 2014, 2019d; Pascu et al. 2019). Yoshida
et al. (2010) reported a significant reduction in TG and an increase in high-density
lipoprotein (HDL) cholesterol in non-obese individuals after the intake of astaxanthin for 12 weeks (Yoshida et al. 2010). However, there is limited data on the effect
of astaxanthin on the human health. Edible seaweeds contain the orange-colored
pigment fucoxanthin (Maeda et al. 2007). Fucoxanthin decreases abdominal fat and
inflammation. Also, it can be useful to reduce the risk of malignancy and stroke
(Maeda et al. 2008). Furthermore, HDL-cholesterol in the plasma of mice can
increase following fucoxanthin consumption (Woo et al. 2010).
13.2 Factors Affecting the Nutritional Status of Seafood
Several factors such as the production methods and the processing conditions usually influences the composition and quality of seafood. The diet of marine creatures
can also influence the nutritional status of seafood (Lie 2001; Morris 2001). There
are some other factors such as the ash content, the mineral composition, the protein
content and other micronutrients which can alter the quality of fish (Baker 2001).
Feeding, handling, transportation, storage and slaughtering methods can also interfere with the quality of fish and fish products (Robb 2001). The lipid content and
configuration is affected by the aforementioned steps. The way of processing also
alters the fatty acid composition of seafood via possible oxidation (Sampels
2015a, b).
13.3 Risk Associated with Fish Consumption
The reported increase in fish consumption might be due to their beneficial effects on
health, such as their role in CVD prevention (FAO 2010). On the other hand, fish
consumption might pose health risks as well. Edible marine products contain methylmercury which is metabolized by microorganisms and causes damage to the central nervous system. This effect can also occur in the fetus and in infants. It has been
reported that the severity of central nervous system damage depends on the quantity
of methylmercury consumed (Clarkson et al. 2003). The Food and Drug
Administration (FDA) has already published several dietary guidelines addressing
the type and quantity of fish which can be consumed by pregnant women and children. Additionally, some other environmental toxins found in seafood, such as
13 Nutritional and Health Benefits of Seafoods