Fish as Functional Food with Nutritional and Health Advantages

Rupak Kr. Taye and Kapil Deb Nath

Abstract

Fish has long been recognized as an important component of a healthy human diet due to its high quality protein and rich supply of essential nutrients. In recent years fish has gained attention as a functional food because of its ability to provide physiological benefits beyond basic nutrition. Fish contains biologically active compounds such as omega three fatty acids vitamins minerals and bioactive peptides which contribute to the prevention and management of several chronic diseases. Regular fish consumption has been associated with improved cardiovascular health better brain function enhanced immune response and reduced risk of metabolic disorders. The presence of long chain polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid plays a significant role in anti- inflammatory processes and maintenance of cellular health. Fish also serves as a valuable dietary source of micronutrients including iodine selenium zinc and vitamin D which are essential for proper metabolic functioning. The growing interest in functional foods has increased scientific research on the health promoting properties of fish and fish based products.