If the principle of “enhanced function” and “reduced risk of disease” claim is valid regarding the definition of functional foods, then fish must be chosen as one of the most important functional foods. Functional foods are foods that have potentially positive effects on health beyond basic nutrition. Fish contains components that can improve physical and mental health, and even can reduce the risk of diseases such as heart disease, cancer, diabetics, dementia, osteoporosis, psoriasis, lupus, arthritis, retinopathy, and other chronic and inflammatory diseases. Fish and fish products are a rich source of important components such as proteins, lipids, vitamins, minerals, and antioxidants, which are of significant nutritional values. Example of functional food components are important n-3 fatty acids EPA and DHA which have anti-inflammatory property and many health related roles. So, fish in human nutrition is required for growth, development, maintenance, and optimum health. As consumers of the age become more health conscious, the demand and market values for health promoting functional foods are expected to grow. The present study is to review the efficiency of functional food components of fish and fish products including safety for promotion of quality of human life.
Part of the book: Functional Foods