238
Ralston NV (2008) Selenium health benefit values as seafood safety criteria. EcoHealth
5(4):442–455
Ralston NV, Raymond LJ (2010) Dietary selenium’s protective effects against methylmercury toxicity. Toxicology 278(1):112–123
Ralston NV, Ralston CR, Raymond LJ (2016) Selenium health benefit values: updated criteria for
mercury risk assessments. Biol Trace Elem Res 171(2):262–269
Ramel A, Martinez JA, Kiely M, Bandarra NM, Thorsdottir I (2010) Effects of weight loss and
seafood consumption on inflammation parameters in young, overweight and obese European
men and women during 8 weeks of energy restriction. Eur J Clin Nutr 64(9):987–993
Rimm EB, Appel LJ, Chiuve SE, Djoussé L, Engler MB, Kris-Etherton PM et al (2018) Seafood
long-chain n-3 polyunsaturated fatty acids and cardiovascular disease: a science advisory from
the American Heart Association. Circulation 138(1):e35–e47
Robb DHF (2001) The relationship between killing methods and quality. In: Farmed fish quality.
Wiley–Blackwell, Oxford
Robic A, Gaillard C, Sassi JF, Lerat Y, Lahaye M (2009) Ultrastructure of ulvan: a polysaccharide
from green seaweeds. Biopolym Orig Res Biomol 91(8):652–664
Rudkowska I, Marcotte B, Pilon G, Lavigne C, Marette A, Vohl MC (2009) Fish nutrients decrease
expression levels of tumor necrosis factor-α in cultured human macrophages. Physiol Genomics
40(3):189–194
Sampels S (2015a) The effects of storage and preservation technologies on the quality of fish products: a review. J Food Process Preserv 39(6):1206–1215
Sampels S (2015b) The effects of processing technologies and preparation on the final quality of
fish products. Trends Food Sci Technol 44(2):131–146
Schaffer SW, Jong CJ, Ramila KC, Azuma J (2010) Physiological roles of taurine in heart and
muscle. J Biomed Sci 17(1):S2
Schuller-Levis GB, Park E (2004) Taurine and its chloramine: modulators of immunity. Neurochem
Res 29(1):117–126
Shahidi F (2011) Omega-3 fatty acids in health and disease. In: Hernandez E, Hosokawa M (eds)
Omega-3 oils applications in functional foods. AOCS Press, Illinois, pp 1–30
Shirouchi B, Nagao K, Inoue N, Ohkubo T, Hibino H, Yanagita T (2007) Effect of dietary omega 3
phosphatidylcholine on obesity-related disorders in obese Otsuka Long-Evans Tokushima fatty
rats. J Agric Food Chem 55(17):7170–7176
Stenson WF, Cort D, Rodgers J, Burakoff R, DeSchryver-Kecskemeti K, Gramlich TL, Beeken
W (1992) Dietary supplementation with fish oil in ulcerative colitis. Ann Intern Med
116(8):609–614
Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K (2008) Creating healthy food and eating
environments: policy and environmental approaches. Annu Rev Public Health 29:253–272
Tacon AG, Metian M (2013) Fish matters: importance of aquatic foods in human nutrition and
global food supply. Rev Fish Sci 21(1):22–38
Thies F, Garry JM, Yaqoob P, Rerkasem K, Williams J, Shearman CP et al (2003) Association of
n-3 polyunsaturated fatty acids with stability of atherosclerotic plaques: a randomised controlled trial. Lancet 361(9356):477–485
Tica OA, Tica O, Antal L, Hatos A, Popescu MI, Pantea Stoian A et al (2018) Modern oral anticoagulant treatment in patients with atrial fibrillation and heart failure: insights from the clinical
practice. Farmacia 66(6):972–976. https://doi.org/10.31925/FARMACIA.2018.6.7
Tincu JA, Taylor SW (2004) Antimicrobial peptides from marine invertebrates. Antimicrob Agents
Chemother 48(10):3645–3654
Tsuji K, Yano S (1984) Taurine/cholesterol ratio of well-consumed animal foods. Sulfur Amino
Acids 7:249–255
Vincek E, White DA, Feinn R (2018) Assessment of healthful lifestyle behaviors between graduate
programs. Int J Med Stud 6(3):98–101. https://doi.org/10.5195/ijms.2018.300
Volker D, Fitzgerald P, Major G, Garg M (2000) Efficacy of fish oil concentrate in the treatment of
rheumatoid arthritis. J Rheumatol 27(10):2343–2346
S. Hassan et al.
Ralston NV (2008) Selenium health benefit values as seafood safety criteria. EcoHealth
5(4):442–455
Ralston NV, Raymond LJ (2010) Dietary selenium’s protective effects against methylmercury toxicity. Toxicology 278(1):112–123
Ralston NV, Ralston CR, Raymond LJ (2016) Selenium health benefit values: updated criteria for
mercury risk assessments. Biol Trace Elem Res 171(2):262–269
Ramel A, Martinez JA, Kiely M, Bandarra NM, Thorsdottir I (2010) Effects of weight loss and
seafood consumption on inflammation parameters in young, overweight and obese European
men and women during 8 weeks of energy restriction. Eur J Clin Nutr 64(9):987–993
Rimm EB, Appel LJ, Chiuve SE, Djoussé L, Engler MB, Kris-Etherton PM et al (2018) Seafood
long-chain n-3 polyunsaturated fatty acids and cardiovascular disease: a science advisory from
the American Heart Association. Circulation 138(1):e35–e47
Robb DHF (2001) The relationship between killing methods and quality. In: Farmed fish quality.
Wiley–Blackwell, Oxford
Robic A, Gaillard C, Sassi JF, Lerat Y, Lahaye M (2009) Ultrastructure of ulvan: a polysaccharide
from green seaweeds. Biopolym Orig Res Biomol 91(8):652–664
Rudkowska I, Marcotte B, Pilon G, Lavigne C, Marette A, Vohl MC (2009) Fish nutrients decrease
expression levels of tumor necrosis factor-α in cultured human macrophages. Physiol Genomics
40(3):189–194
Sampels S (2015a) The effects of storage and preservation technologies on the quality of fish products: a review. J Food Process Preserv 39(6):1206–1215
Sampels S (2015b) The effects of processing technologies and preparation on the final quality of
fish products. Trends Food Sci Technol 44(2):131–146
Schaffer SW, Jong CJ, Ramila KC, Azuma J (2010) Physiological roles of taurine in heart and
muscle. J Biomed Sci 17(1):S2
Schuller-Levis GB, Park E (2004) Taurine and its chloramine: modulators of immunity. Neurochem
Res 29(1):117–126
Shahidi F (2011) Omega-3 fatty acids in health and disease. In: Hernandez E, Hosokawa M (eds)
Omega-3 oils applications in functional foods. AOCS Press, Illinois, pp 1–30
Shirouchi B, Nagao K, Inoue N, Ohkubo T, Hibino H, Yanagita T (2007) Effect of dietary omega 3
phosphatidylcholine on obesity-related disorders in obese Otsuka Long-Evans Tokushima fatty
rats. J Agric Food Chem 55(17):7170–7176
Stenson WF, Cort D, Rodgers J, Burakoff R, DeSchryver-Kecskemeti K, Gramlich TL, Beeken
W (1992) Dietary supplementation with fish oil in ulcerative colitis. Ann Intern Med
116(8):609–614
Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K (2008) Creating healthy food and eating
environments: policy and environmental approaches. Annu Rev Public Health 29:253–272
Tacon AG, Metian M (2013) Fish matters: importance of aquatic foods in human nutrition and
global food supply. Rev Fish Sci 21(1):22–38
Thies F, Garry JM, Yaqoob P, Rerkasem K, Williams J, Shearman CP et al (2003) Association of
n-3 polyunsaturated fatty acids with stability of atherosclerotic plaques: a randomised controlled trial. Lancet 361(9356):477–485
Tica OA, Tica O, Antal L, Hatos A, Popescu MI, Pantea Stoian A et al (2018) Modern oral anticoagulant treatment in patients with atrial fibrillation and heart failure: insights from the clinical
practice. Farmacia 66(6):972–976. https://doi.org/10.31925/FARMACIA.2018.6.7
Tincu JA, Taylor SW (2004) Antimicrobial peptides from marine invertebrates. Antimicrob Agents
Chemother 48(10):3645–3654
Tsuji K, Yano S (1984) Taurine/cholesterol ratio of well-consumed animal foods. Sulfur Amino
Acids 7:249–255
Vincek E, White DA, Feinn R (2018) Assessment of healthful lifestyle behaviors between graduate
programs. Int J Med Stud 6(3):98–101. https://doi.org/10.5195/ijms.2018.300
Volker D, Fitzgerald P, Major G, Garg M (2000) Efficacy of fish oil concentrate in the treatment of
rheumatoid arthritis. J Rheumatol 27(10):2343–2346
S. Hassan et al.