Chapters authored
Occurrence of Mycotoxins in Certain Freshwater Fish Species and the Impact on Human Health: A General Review
Mycotoxins are toxic secondary metabolites produced by organisms of the fungus kingdom, which are capable of causing disease and death in humans and animals when present in food. Recent studies evinces fish consumption might become another way for mycotoxins to enter the human food chain. Although the increasing research publications related to the occurrence and prevention of mycotoxin contamination in fish feeds, there was limited studies on bioaccumulation of mycotoxins research in common freshwater fish species. Further this was assumed fish species of salmonid and cyprinids are very sensitive to feed-borne mycotoxins so far. Studies have demonstrated, fish may also carry mycotoxins residue along the food chain, thus compromising human health. This review describes mainly mycotoxin contaminations in certain freshwater fish species and the impact on human health due to their potential proven toxicity. This review also provided comprehensive information on mycotoxins contamination levels in muscle and liver tissue of some freshwater fish species such as Nile tilapia, Labeo rohita, and Catla catla during capturing in fresh water lakes and also fish sold at wet market and hypermarket in Chennai, Tamilnadu.
Part of the book: Aflatoxins
Omega-3 Fatty Acids: Novel Insight into Cardiovascular Events, Cardiovascular Disease (CVD), and Cardiac Arrhythmias
It is a common knowledge that fish is a significant source of docosahexaenoic acid and eicosapentaenoic acid, two long-chain omega-3 fatty acids that have been linked to improve cardiovascular health in general. The cardiac function of humans is benefited by omega-3 fatty acids found in fish eating. Previous studies have shown that eating fish in moderation lowers the risk of coronary heart disease. Recent epidemiological research on the relationship between fish consuming and coronary disease have produced mixed results. Omega-3 fatty acids may not, according to a recent study, lower the incidence of cardiovascular events, strokes, cardiac arrhythmias, or fatalities from coronary heart disease; consequently, it continues to be a contentious issue.
Part of the book: Fatty Acids