Biochemical composition of fish as a source of biologically active compounds and its role in the prevention of cardiometabolic disorders
DOI:
https://doi.org/10.31073/onehealthjournal2026-IV-03Keywords:
aquaculture, biochemical composition, fish meat, high-quality proteins, omega-3 polyunsaturated fatty acids, nutritional value, cardiovascular systemAbstract
Fish is one of the most valuable food products due to its unique combination of macro- and micronutrients that contribute to the maintenance of vital physiological functions in humans and animals. Proteins constitute the major component of fish muscle tissue, providing essential support for tissue growth and repair, maintenance of muscle mass, and proper immune system function. Fish lipids, particularly long-chain omega-3 polyunsaturated fatty acids, perform energy, structural, and regulatory functions by participating in the synthesis of bioactive compounds, regulation of lipid metabolism, and maintenance of cardiovascular health. A substantial proportion of these fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are biologically active components that promote nervous system development, support normal cardiac function, and contribute to the prevention of inflammatory processes. Particular attention is given to the mineral and vitamin content of fish, which is characterized by high bioavailability. Calcium, phosphorus, iron, zinc, selenium, and iodine play crucial roles in bone tissue formation, nervous system function, and metabolic processes. Fat-soluble vitamins A, D₃, and E contribute to growth, antioxidant protection, and regulation of mineral metabolism, whereas water-soluble B-group vitamins support energy metabolism, neurotransmitter synthesis, and hematopoiesis. The combined effects of these nutrients make fish an effective dietary component in the prevention of chronic diseases, including cardiovascular disorders, osteoporosis, anemia, and neurodegenerative conditions. Research indicates that the nutritional value of fish largely depends on species, rearing conditions, age, and feeding regime. Fatty marine fish species contain higher concentrations of omega-3 fatty acids, whereas small fish consumed whole provide an optimal source of calcium and other essential minerals. Lean fish species are characterized by a high protein and mineral content, making them important components of a balanced diet. The role of fish during pregnancy and lactation is also emphasized, as the intake of long-chain omega-3 fatty acids and vitamins during these periods is critical for the development of the fetal and neonatal nervous system. The findings of this study highlight the need for systematic evaluation of the nutritional value of various fish species, particularly local and commercially important resources, as well as the integration of fish into national healthy nutrition programs. Future research directions include assessing the impact of processing technologies on nutrient retention, determining the optimal frequency of fish consumption for different population groups, investigating the potential of aquaculture as a source of high-quality protein and micronutrients, and conducting interdisciplinary studies on the effects of fish consumption on physiological, metabolic, and cognitive health outcomes in humans. Therefore, fish should be regarded not only as a food product but also as a functional food capable of positively influencing public health by supporting the normal development and functioning of the cardiovascular, nervous, hematopoietic, immune, and endocrine systems. Regular inclusion of fish in the diet represents an important strategy for achieving balanced nutrition and preventing a wide range of chronic and metabolic diseases.
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