{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T09:24:59Z","timestamp":1793179499543,"version":"4.5.0"},"reference-count":270,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,3,2]],"date-time":"2022-03-02T00:00:00Z","timestamp":1646179200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Marine Drugs"],"abstract":"<jats:p>The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.<\/jats:p>","DOI":"10.3390\/md20030187","type":"journal-article","created":{"date-parts":[[2022,3,2]],"date-time":"2022-03-02T22:53:25Z","timestamp":1646261605000},"page":"187","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":80,"title":["Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing"],"prefix":"10.3390","volume":"20","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0837-9778","authenticated-orcid":false,"given":"Alexandros","family":"Tsoupras","sequence":"first","affiliation":[{"name":"Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland"},{"name":"Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland"},{"name":"Bernal Institute, University of Limerick, V94 T9PX Limerick, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chloe","family":"Brummell","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ciara","family":"Kealy","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karolis","family":"Vitkaitis","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shane","family":"Redfern","sequence":"additional","affiliation":[{"name":"Department of Sport, Leisure & Tourism, Limerick Institute of Technology, Moylish Park, V94 E8YF Limerick, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8175-950X","authenticated-orcid":false,"given":"Ioannis","family":"Zabetakis","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland"},{"name":"Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland"},{"name":"Bernal Institute, University of Limerick, V94 T9PX Limerick, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Jamio\u0142-Milc, D., Biernawska, J., Liput, M., Stachowska, L., and Domiszewski, Z. (2021). Seafood Intake as a Method of Non-Communicable Diseases (NCD) Prevention in Adults. Nutrients, 13.","DOI":"10.3390\/nu13051422"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1635","DOI":"10.1093\/eurheartj\/ehs092","article-title":"European Guidelines on cardiovascular disease prevention in clinical practice (version 2012): The Fifth Joint Task Force of the European Society of Cardiology and Other Societies on Cardiovascular Disease Prevention in Clinical Practice (constituted by representatives of nine societies and by invited experts)","volume":"33","author":"Perk","year":"2012","journal-title":"Eur. Heart J."},{"key":"ref_3","unstructured":"Nesheim, M.C., Oria, M., Yih, P.T., National Research Council, Institute of Medicine, Food and Nutrition Board, and Board on Agriculture and Natural Resources (2015). Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System. Dietary Recommendations for Fish Consumption, The National Academies Press."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Kiczorowska, B., Samoli\u0144ska, W., Grela, E.R., and Bik-Ma\u0142odzi\u0144ska, M. (2019). Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish. Nutrients, 11.","DOI":"10.3390\/nu11071448"},{"key":"ref_5","first-page":"27","article-title":"Fish as a functional food","volume":"20","author":"Gormley","year":"2006","journal-title":"Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2861","DOI":"10.1039\/C9FO01742A","article-title":"Inflammation and cardiovascular disease: Are marine phospholipids the answer?","volume":"11","author":"Lordan","year":"2020","journal-title":"Food Funct."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"S58","DOI":"10.1017\/S0007114514003742","article-title":"Fish, a Mediterranean source of n-3 PUFA: Benefits do not justify limiting consumption","volume":"113","author":"Gil","year":"2015","journal-title":"Br. J. Nutr."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"T\u00f8rris, C., Sm\u00e5stuen, M.C., and Molin, M. (2018). Nutrients in Fish and Possible Associations with Cardiovascular Disease Risk Factors in Metabolic Syndrome. Nutrients, 10.","DOI":"10.3390\/nu10070952"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Tsoupras, A., O\u2019Keeffe, E., Lordan, R., Redfern, S., and Zabetakis, I. (2019). Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products. Foods, 8.","DOI":"10.3390\/foods8090416"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/bs.afnr.2018.08.001","article-title":"Marine Waste Utilization as a Source of Functional and Health Compounds","volume":"87","author":"Shavandi","year":"2019","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"3111","DOI":"10.1016\/j.msec.2013.04.003","article-title":"Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues\u2014A review","volume":"33","author":"Ferraro","year":"2013","journal-title":"Mater. Sci. Eng. C"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1884","DOI":"10.1007\/s13197-012-0730-z","article-title":"Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate","volume":"51","author":"Rai","year":"2014","journal-title":"J. Food Sci. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Alfio, V.G., Manzo, C., and Micillo, R. (2021). From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements. Molecules, 26.","DOI":"10.3390\/molecules26041002"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1056","DOI":"10.3390\/md9061056","article-title":"Marine bioactives as functional food ingredients: Potential to reduce the incidence of chronic diseases","volume":"9","author":"Lordan","year":"2011","journal-title":"Mar. Drugs"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/B978-0-12-416003-3.00003-2","article-title":"Marine by-product phospholipids as booster of medicinal compounds","volume":"65","author":"Takahashi","year":"2012","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"V\u00e1zquez, J.A., Medu\u00ed\u00f1a, A., Dur\u00e1n, A.I., Nogueira, M., Fern\u00e1ndez-Comp\u00e1s, A., P\u00e9rez-Mart\u00edn, R.I., and Rodr\u00edguez-Amado, I. (2019). Production of Valuable Compounds and Bioactive Metabolites from By-Products of Fish Discards Using Chemical Processing, Enzymatic Hydrolysis, and Bacterial Fermentation. Mar. Drugs, 17.","DOI":"10.3390\/md17030139"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Goel, A., Pothineni, N.V., Singhal, M., Paydak, H., Saldeen, T., and Mehta, J.L. (2018). Fish, Fish Oils and Cardioprotection: Promise or Fish Tale?. Int. J. Mol. Sci., 19.","DOI":"10.3390\/ijms19123703"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1190","DOI":"10.1016\/S0140-6736(81)91436-7","article-title":"Effects of 11-week increase in dietary eicosapentaenoic acid on bleeding time, lipids, and platelet aggregation","volume":"318","author":"Thorngren","year":"1981","journal-title":"Lancet"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"674","DOI":"10.3181\/0711-MR-311","article-title":"The importance of the omega-6\/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases","volume":"233","author":"Simopoulos","year":"2008","journal-title":"Exp. Biol. Med."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1056\/NEJMoa1811403","article-title":"Marine n\u22123 fatty acids and prevention of cardiovascular disease and cancer","volume":"380","author":"Manson","year":"2019","journal-title":"N. Engl. J. Med."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1024","DOI":"10.1001\/2012.jama.11374","article-title":"Association between omega-3 fatty acid supplementation and risk of major cardiovascular disease events: A systematic review and meta-analysis","volume":"308","author":"Rizos","year":"2012","journal-title":"JAMA"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Enns, J.E., Yeganeh, A., Zarychanski, R., Abou-Setta, A.M., Friesen, C., Zahradka, P., and Taylor, C.G. (2014). The impact of omega-3 polyunsaturated fatty acid supplementation on the incidence of cardiovascular events and complications in peripheral arterial disease: A systematic review and meta-analysis. BMC Cardiovasc. Disord., 14.","DOI":"10.1186\/1471-2261-14-70"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1177\/1715163516640812","article-title":"Omega-3 polyunsaturated fatty acid supplementation in the prevention of cardiovascular disease","volume":"149","author":"Walz","year":"2016","journal-title":"Can. Pharm. J."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"686","DOI":"10.1001\/archinternmed.2012.262","article-title":"Efficacy of omega-3 fatty acid supplements (eicosapentaenoic acid and docosahexaenoic acid) in the secondary prevention of cardiovascular disease: A meta-analysis of randomized, double-blind, placebo-controlled trials","volume":"172","author":"Kwak","year":"2012","journal-title":"Arch. Int. Med."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"e6698","DOI":"10.1136\/bmj.e6698","article-title":"Association between fish consumption, long chain omega 3 fatty acids, and risk of cerebrovascular disease: Systematic review and meta-analysis","volume":"345","author":"Chowdhury","year":"2012","journal-title":"BMJ"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1186\/1476-511X-10-213","article-title":"Fish polar lipids retard atherosclerosis in rabbits by down-regulating PAF biosynthesis and up-regulating paf catabolism","volume":"10","author":"Nasopoulou","year":"2011","journal-title":"Lipids Health Dis."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"27683","DOI":"10.1155\/2007\/27683","article-title":"Characterization of the de novo biosynthetic enzyme of platelet activating factor, DDT-insensitive cholinephosphotransferase, of human mesangial cells","volume":"2007","author":"Tsoupras","year":"2007","journal-title":"Mediat. Inflamm."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"390","DOI":"10.2174\/187152609788922555","article-title":"The implication of platelet activating factor in cancer growth and metastasis: Potent beneficial role of PAF-inhibitors and antioxidants","volume":"9","author":"Tsoupras","year":"2009","journal-title":"Infect. Disord. Drug Targets"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Tsoupras, A., Lordan, R., and Zabetakis, I. (2018). Inflammation, not Cholesterol, Is a Cause of Chronic Disease. Nutrients, 10.","DOI":"10.3390\/nu10050604"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Tsoupras, A., Lordan, R., Demuru, M., Shiels, K., Saha, S.K., Nasopoulou, C., and Zabetakis, I. (2018). Structural Elucidation of Irish Organic Farmed Salmon (Salmo salar) Polar Lipids with Antithrombotic Activities. Mar. Drugs, 16.","DOI":"10.3390\/md16060176"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Tsoupras, A., Lordan, R., Shiels, K., Saha, S.K., Nasopoulou, C., and Zabetakis, I. (2019). In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract. Mar. Drugs, 17.","DOI":"10.3390\/md17010062"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Lordan, R., Tsoupras, A., and Zabetakis, I. (2017). Phospholipids of animal and marine origin: Structure, function, and anti-inflammatory properties. Molecules, 22.","DOI":"10.20944\/preprints201711.0038.v1"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1801224","DOI":"10.1002\/mnfr.201801224","article-title":"DHA esterified to phosphatidylserine or phosphatidylcholine is more efficient at targeting the brain than DHA esterified to triacylglycerol","volume":"63","author":"Lacombe","year":"2019","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_34","first-page":"27","article-title":"Fatty acid and fat soluble vitamins composition of raw and cooked Black Sea horse mackerel","volume":"24","author":"Merdzhanova","year":"2013","journal-title":"Ovidius Univ. Ann. Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1177\/2047487313517576","article-title":"The association between dietary omega-3 fatty acids and cardiovascular death: The Singapore Chinese Health Study","volume":"22","author":"Koh","year":"2015","journal-title":"Eur. J. Prev. Cardiol."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Pateiro, M., Dom\u00ednguez, R., Varzakas, T., Munekata, P.E.S., Movilla Fierro, E., and Lorenzo, J.M. (2021). Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food. Mar. Drugs, 19.","DOI":"10.3390\/md19050233"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodcont.2019.04.016","article-title":"Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods","volume":"104","author":"Cropotova","year":"2019","journal-title":"Food Control"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1","DOI":"10.9734\/AFSJ\/2018\/41803","article-title":"Bioactive compounds in fish and their health benefits","volume":"4","author":"Kundam","year":"2018","journal-title":"Asian Food Sci. J."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3945\/an.111.000893","article-title":"Omega-3 fatty acids EPA and DHA: Health benefits throughout life","volume":"3","author":"Swanson","year":"2012","journal-title":"Adv. Nutr."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1017\/S0029665111000061","article-title":"The differential effects of EPA and DHA on cardiovascular risk factors","volume":"70","author":"Cottin","year":"2011","journal-title":"Proc. Nutr. Soc."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"988","DOI":"10.1016\/j.jacc.2008.06.018","article-title":"Fish, \u03c9-3 polyunsaturated fatty acids, and mortality from cardiovascular diseases in a nationwide community-based co-hort of Japanese men and women: The JACC (Japan Collaborative Cohort Study for Evaluation of Cancer Risk) Study","volume":"52","author":"Yamagishi","year":"2008","journal-title":"J. Am. Coll. Cardiol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1657S","DOI":"10.3945\/ajcn.2009.26736S","article-title":"Walnuts and fatty fish influence different serum lipid fractions in normal to mildly hyperlipidemic individuals: A randomized controlled study","volume":"89","author":"Rajaram","year":"2009","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/S0140-6736(89)90828-3","article-title":"Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: Diet and reinfarction trial (DART)","volume":"334","author":"Burr","year":"1989","journal-title":"Lancet"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1023\/A:1007757724505","article-title":"Randomized, double-blind, placebo-controlled trial of fish oil and mustard oil in patients with suspected acute myocardial infarction: The Indian experiment of infarct survival\u20144","volume":"11","author":"Singh","year":"1997","journal-title":"Cardiovasc. Drugs Ther."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0140-6736(99)07072-5","article-title":"Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial in-farction: Results of the GISSI-Prevenzione trial","volume":"354","author":"Investigators","year":"1999","journal-title":"Lancet"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"554","DOI":"10.7326\/0003-4819-130-7-199904060-00003","article-title":"The effect of dietary \u03a9-3 fatty acids on coronary atherosclerosis: A randomized, double-blind, placebo-controlled trial","volume":"130","author":"Angerer","year":"1999","journal-title":"Anna. Intern. Med."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/S0002-9343(01)01114-7","article-title":"N-3 polyunsaturated fatty acids in coronary heart disease: A meta-analysis of randomized controlled trials","volume":"112","author":"Bucher","year":"2002","journal-title":"Am. J. Med."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"538","DOI":"10.1016\/j.atherosclerosis.2008.12.013","article-title":"Inverse association of erythrocyte n-3 fatty acid levels with inflammatory biomarkers in patients with stable coronary artery disease: The Heart and Soul Study","volume":"205","author":"Harris","year":"2009","journal-title":"Atherosclerosis"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1210\/jc.2005-1303","article-title":"Relationship of plasma polyunsaturated fatty acids to circulating inflammatory markers","volume":"91","author":"Ferrucci","year":"2006","journal-title":"J. Clin. Endocrinol. Metab."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"1238","DOI":"10.1016\/j.amjcard.2009.01.016","article-title":"Associations of dietary long-chain n-3 polyunsaturated fatty acids and fish with biomarkers of inflammation and endothelial activation (from the Multi-Ethnic Study of Atherosclerosis [MESA])","volume":"103","author":"He","year":"2009","journal-title":"Am. J. Cardiol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.envres.2012.09.007","article-title":"Fish consumption, omega-3 fatty acids, and environmental contaminants in relation to low-grade inflammation and early atherosclerosis","volume":"120","author":"Turunen","year":"2013","journal-title":"Environ. Res."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.jacc.2005.03.048","article-title":"Fish Consumption Among Healthy Adults Is Associated with Decreased Levels of Inflammatory Markers Related to Cardiovascular Disease","volume":"46","author":"Zampelas","year":"2005","journal-title":"J. Am. Coll. Cardiol."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Xin, W., Wei, W., and Li, X. (2012). Effects of fish oil supplementation on inflammatory markers in chronic heart failure: A meta-analysis of randomized controlled trials. BMC Cardiovasc. Disord., 12.","DOI":"10.1186\/1471-2261-12-77"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1016\/j.amepre.2005.07.002","article-title":"A Quantitative Analysis of Fish Consumption and Coronary Heart Disease Mortality","volume":"29","author":"Bouzan","year":"2005","journal-title":"Am. J. Prev. Med."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"2705","DOI":"10.1161\/01.CIR.0000132503.19410.6B","article-title":"Accumulated Evidence on Fish Consumption and Coronary Heart Disease Mortality","volume":"109","author":"He","year":"2004","journal-title":"Circulation"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1111\/jhn.12609","article-title":"Efficacy of a Mediterranean diet supplemented with fatty fish in ameliorating inflammation in paediatric asthma: A randomised controlled trial","volume":"32","author":"Papamichael","year":"2019","journal-title":"J. Hum. Nutr. Diet"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"474","DOI":"10.1080\/1028415X.2017.1411320","article-title":"A Mediterranean-style dietary intervention supplemented with fish oil improves diet quality and mental health in people with depression: A randomized controlled trial (HEL-FIMED)","volume":"22","author":"Parletta","year":"2019","journal-title":"Nutr. Neurosci."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1002\/acr.23295","article-title":"Relationship Between Fish Consumption and Disease Activity in Rheumatoid Arthritis","volume":"70","author":"Tedeschi","year":"2018","journal-title":"Arthritis Care Res."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1093\/ajcn\/68.1.52","article-title":"Effects of highly purified eicosapentaenoic acid and doco-sahexaenoic acid on hemodynamics in humans","volume":"68","author":"Grimsgaard","year":"1998","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"109976","DOI":"10.1016\/j.foodres.2020.109976","article-title":"The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics","volume":"139","author":"Redfern","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"831","DOI":"10.1016\/j.foodchem.2009.11.023","article-title":"In vivo anti-atherogenic properties of cultured gilthead sea bream (Sparus aurata) polar lipid extracts in hypercholesterolaemic rabbits","volume":"120","author":"Nasopoulou","year":"2010","journal-title":"Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/fishes1010001","article-title":"Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil","volume":"1","author":"Morphis","year":"2016","journal-title":"Fishes"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"560","DOI":"10.1016\/j.foodchem.2005.09.074","article-title":"Comparison of antiatherogenic properties of lipids obtained from wild and cultured sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata)","volume":"100","author":"Nasopoulou","year":"2007","journal-title":"Food Chem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"2015","DOI":"10.1056\/NEJMoa1003603","article-title":"n-3 fatty acids and cardiovascular events after myocardial infarction","volume":"363","author":"Kromhout","year":"2010","journal-title":"N. Engl. J. Med."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.ahj.2011.03.035","article-title":"The \u03c9-3 fatty acids for Prevention of Post-Operative Atrial Fibrillation trial\u2014Rationale and design","volume":"162","author":"Mozaffarian","year":"2011","journal-title":"Am. Heart J."},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"ORIGIN Trial Investigators (2016). Cardiovascular and Other Outcomes Postintervention with Insulin Glargine and Omega-3 Fatty Acids (ORIGINALE). Diabetes Care, 39, 709\u2013716.","DOI":"10.2337\/dc15-1676"},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Tsoupras, A., and Zabetakis, I. (2020). Comment on \u201coptimal nutritional status for a well-functioning immune system is an important factor to protect against viral infections\u201d. Nutrients, 12, Comment: Nutrients 2020, 12, 2321.","DOI":"10.3390\/nu12082321"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"15401","DOI":"10.3390\/ijms131115401","article-title":"Marine omega-3 phospholipids: Metabolism and biological activities","volume":"13","author":"Burri","year":"2012","journal-title":"Int. J. Mol. Sci."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Shramko, V.S., Polonskaya, Y.V., Kashtanova, E.V., Stakhneva, E.M., and Ragino, Y.I. (2020). The Short Overview on the Relevance of Fatty Acids for Human Cardiovascular Disorders. Biomolecules, 10.","DOI":"10.3390\/biom10081127"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"209","DOI":"10.2217\/clp.11.7","article-title":"Role of different dietary saturated fatty acids for cardiometabolic risk","volume":"6","author":"Iggman","year":"2011","journal-title":"Clin. Lipidol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"464","DOI":"10.1080\/09637480701838175","article-title":"Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea","volume":"60","author":"Polat","year":"2009","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1186\/s12933-015-0237-9","article-title":"Protective role of oleic acid against cardiovascular insulin resistance and in the early and late cellular atherosclerotic process","volume":"14","author":"Perdomo","year":"2015","journal-title":"Cardiovasc. Diabetol."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"2657","DOI":"10.1093\/ajcn\/33.12.2657","article-title":"The composition of the Eskimo food in north western Greenland","volume":"33","author":"Bang","year":"1980","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"571455","DOI":"10.3389\/fnut.2020.571455","article-title":"Do Olive and Fish Oils of the Mediterranean Diet Have a Role in Triple Negative Breast Cancer Prevention and Therapy? An Exploration of Evidence in Cells and Animal Models","volume":"7","author":"Donovan","year":"2020","journal-title":"Front. Nutr."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.jacl.2016.10.015","article-title":"Individual omega-9 monounsaturated fatty acids and mortality\u2014The Ludwigshafen Risk and Cardiovascular Health Study","volume":"11","author":"Delgado","year":"2017","journal-title":"J. Clin. Lipidol."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"18330","DOI":"10.1016\/S0021-9258(17)44756-9","article-title":"The inhibition of platelet-activating factor-induced platelet activation by oleic acid is associated with a decrease in polyphosphoinositide metabolism","volume":"265","author":"Nunez","year":"1990","journal-title":"J. Biol. Chem."},{"key":"ref_77","unstructured":"Zabetakis, I., Lordan, R., and Tsoupras, A. (2019). Inflammation and Cardiovascular Diseases. The Impact of Nutrition and Statins on Cardiovascular Diseases, Academic Press. Chapter 3."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1038\/nri3859","article-title":"Eicosanoid storm in infection and inflammation","volume":"15","author":"Dennis","year":"2015","journal-title":"Nat. Rev. Immunol."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"336","DOI":"10.1016\/j.yrtph.2003.07.002","article-title":"Health benefits and potential risks related to consumption of fish or fish oil","volume":"38","author":"Sidhu","year":"2003","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"ref_80","unstructured":"Watson, R.R., and Preedy, V.R. (2019). Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases, Academic Press. [2nd ed.]."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1054\/plef.2000.0226","article-title":"Beneficial effect(s) of n-3 fatty acids in cardiovascular diseases: But, why and how?","volume":"63","author":"Das","year":"2000","journal-title":"Prostaglandins Leukot. Essent. Fatty Acids"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1038\/nrmicro2539","article-title":"Modulation of NF-\u03baB signalling by microbial pathogens","volume":"9","author":"Rahman","year":"2011","journal-title":"Nat. Rev. Microbiol."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"1800","DOI":"10.1056\/NEJMoa1205409","article-title":"n-3 fatty acids in patients with multiple cardiovascular risk factors","volume":"368","author":"Barlera","year":"2013","journal-title":"N. Engl. J. Med."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1111\/j.1753-4887.2011.00415.x","article-title":"Balancing the benefits of n-3 polyunsaturated fatty acids and the risks of methylmer-cury exposure from fish consumption","volume":"69","author":"Mahaffey","year":"2011","journal-title":"Nutr. Rev."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1177\/140349489001800108","article-title":"Lipid research in Greenland. Preventive and therapeutic consequences","volume":"18","author":"Bang","year":"1990","journal-title":"Scand. J. Soc. Med."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1159\/000419291","article-title":"Dietary polyunsaturated fatty acids and mortality in the Multiple Risk Factor Intervention Trial (MRFIT)","volume":"66","author":"Dolecek","year":"1991","journal-title":"World Rev. Nutr. Diet."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1097\/00043798-199602000-00010","article-title":"Comparison of multivariate predictive power of major risk factors for coronary heart diseases in different countries: Results from eight nations of the Seven Countries Study, 25-year follow-up","volume":"3","author":"Menotti","year":"1996","journal-title":"J. Cardiovasc. Risk."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"1046","DOI":"10.1056\/NEJM199704103361502","article-title":"Fish consumption and the 30-year risk of fatal myocardial infarction","volume":"336","author":"Daviglus","year":"1997","journal-title":"N. Engl. J. Med."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1006\/pmed.1998.0472","article-title":"Fish consumption and mortality from all causes, ischemic heart disease, and stroke: An ecological study","volume":"28","author":"Zhang","year":"1999","journal-title":"Prev. Med."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1097\/00043798-199706000-00006","article-title":"Fish intake and cardiovascular risk among middle-aged Japanese in Japan and Brazil","volume":"4","author":"Mizushima","year":"1997","journal-title":"J. Cardiovasc. Risk."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"1815","DOI":"10.1001\/jama.287.14.1815","article-title":"Fish and omega-3 fatty acid intake and risk of coronary heart disease in women","volume":"287","author":"Hu","year":"2002","journal-title":"JAMA"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1001\/jama.279.1.23","article-title":"Fish consumption and risk of sudden cardiac death","volume":"279","author":"Albert","year":"1998","journal-title":"JAMA"},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"604","DOI":"10.1016\/j.jstrokecerebrovasdis.2018.10.036","article-title":"Fish Consumption and Stroke Risk: A Meta-Analysis of Prospective Cohort Studies","volume":"28","author":"Zhao","year":"2019","journal-title":"J. Stroke Cerebrovasc. Dis."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"1363","DOI":"10.1001\/jama.1995.03530170043030","article-title":"Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest","volume":"274","author":"Siscovick","year":"1995","journal-title":"JAMA"},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"779","DOI":"10.1161\/01.CIR.99.6.779","article-title":"Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: Final report of the Lyon Diet Heart Study","volume":"99","author":"Salen","year":"1999","journal-title":"Circulation"},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"1670","DOI":"10.1016\/S0002-9149(97)00220-8","article-title":"Fish consumption, n-3 fatty acids in cell membranes, and heart rate variability in survivors of myocardial infarction with left ventricular dysfunction","volume":"79","author":"Christensen","year":"1997","journal-title":"Am. J. Cardiol."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"903","DOI":"10.1253\/jcj.58.903","article-title":"Antiarrhythmic effects of eicosa-pentaenoic acid during myocardial infarction: Enhanced cardiac microsomal (Ca2+-Mg2+)-ATPase activity","volume":"58","author":"Kinoshita","year":"1994","journal-title":"Jpn. Circ. J."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/0161-4630(79)90067-3","article-title":"The protective effects of dietary fish oil on focal cerebral infarction","volume":"3","author":"Black","year":"1979","journal-title":"Prostaglandins Med."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"1774","DOI":"10.1161\/01.CIR.94.7.1774","article-title":"Antiarrhythmic effects of polyunsaturated fatty acids: Recent studies","volume":"94","author":"Kang","year":"1996","journal-title":"Circulation"},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"2747","DOI":"10.1161\/01.CIR.0000038493.65177.94","article-title":"Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease","volume":"106","author":"Harris","year":"2002","journal-title":"Circulation"},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"1205","DOI":"10.1056\/NEJM198505093121901","article-title":"The inverse relation between fish consumption and 20-year mortality from coronary heart disease","volume":"312","author":"Kromhout","year":"1985","journal-title":"N. Engl. J. Med."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1016\/S0955-2863(03)00101-3","article-title":"Dietary fish oil decreases C-reactive protein, interleukin-6, and triacylglycerol to HDL-cholesterol ratio in postmenopausal women on HRT","volume":"14","author":"Ciubotaru","year":"2003","journal-title":"J. Nutr. Biochem."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1079\/BJN2003892","article-title":"Inhibition of tumour necrosis factor-\u03b1 and interleukin 6 production by mononuclear cells following dietary fish-oil supplementation in healthy men and response to antioxidant co-supplementation","volume":"90","author":"Trebble","year":"2003","journal-title":"Br. J. Nutr."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"1885","DOI":"10.1001\/jama.296.15.1885","article-title":"Fish intake, contaminants, and human health: Evaluating the risks and the benefits","volume":"296","author":"Mozaffarian","year":"2006","journal-title":"JAMA"},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"1","DOI":"10.5650\/jos.ess18144","article-title":"Prevention of Fish Oil Oxidation","volume":"68","author":"Kazuo","year":"2019","journal-title":"J. Oleo Sci."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"105479","DOI":"10.1016\/j.phrs.2021.105479","article-title":"Therapeutic uses of natural astaxanthin: An evidence-based review focused on human clinical trials","volume":"166","author":"Donoso","year":"2021","journal-title":"Pharmacol. Res."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"294","DOI":"10.3390\/md16090294","article-title":"Chemistry and Biology of Bioactive Glycolipids of Marine Origin","volume":"16","author":"Sarabia","year":"2018","journal-title":"Mar. Drugs"},{"key":"ref_108","doi-asserted-by":"crossref","unstructured":"Shiels, K., Tsoupras, A., Lordan, R., Nasopoulou, C., Zabetakis, I., Murray, P., and Saha, S.K. (2021). Bioactive Lipids of Marine Microalga Chlorococcum sp. SABC 012504 with Anti-Inflammatory and Anti-Thrombotic Activities. Mar. Drugs, 19.","DOI":"10.3390\/md19010028"},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"100686","DOI":"10.1016\/j.fbio.2020.100686","article-title":"Antithrombotic properties of Spirulina extracts against platelet-activating factor and thrombin","volume":"37","author":"Koukouraki","year":"2020","journal-title":"Food Biosci."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1185\/03007999909114089","article-title":"Beneficial effect of salmon roe phosphatidylcholine in chronic liver disease","volume":"15","author":"Hayashi","year":"1999","journal-title":"Curr. Med. Res. Opin."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1007\/s00520-009-0640-4","article-title":"Marine phospholipids\u2014A promising new dietary approach to tumor-associated weight loss","volume":"18","author":"Taylor","year":"2010","journal-title":"Support. Care Cancer"},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1079\/BJN2001391","article-title":"Learning behaviour and cerebral protein kinase C, anti-oxidant status, lipid composition in senescence-accelerated mouse: Influence of a phosphatidylcholine\u2013vitamin B12 diet","volume":"86","author":"Hung","year":"2001","journal-title":"Br. J. Nutr."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"404","DOI":"10.1186\/1745-6215-14-404","article-title":"A randomized controlled trial investigating the neurocognitive effects of Lacprodan\u00ae PL-20, a phospholipid-rich milk protein concentrate, in elderly participants with age-associated memory impairment: The Phospholipid Intervention for Cognitive Ageing Reversal (PLICAR): Study protocol for a randomized controlled trial","volume":"14","author":"Scholey","year":"2013","journal-title":"Trials"},{"key":"ref_114","unstructured":"Ahmad, M.U., and Xu, X. (2015). Omega-3 phospholipids. Polar Lipids: Biology, Chemistry, and Technology, AOCS Press."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"209","DOI":"10.4196\/kjpp.2013.17.3.209","article-title":"Protective effect of phosphatidylcholine on lipopolysaccharide-induced acute inflammation in multiple organ injury","volume":"17","author":"Jung","year":"2013","journal-title":"Korean J. Physiol. Pharmacol."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1007\/978-1-4899-0179-8_12","article-title":"Biologically active lipids from S. scombrus","volume":"416","author":"Rementzis","year":"1996","journal-title":"Adv Exp Med Biol."},{"key":"ref_117","first-page":"940","article-title":"Evaluation of sensory and in vitro cardio protective properties of sardine (Sardina pilchardus): The effect of grilling and brining","volume":"4","author":"Nasopoulou","year":"2013","journal-title":"Food Nutr. Sci."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"6372","DOI":"10.1021\/jf000701f","article-title":"Lipid fractions with aggregatory and antiaggregatory activity toward platelets in fresh and fried cod (Gadus morhua): Correlation with platelet-activating factor and atherogenesis","volume":"48","author":"Panayiotou","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_119","first-page":"598","article-title":"Biological action and clinical application of shark liver oil","volume":"20","author":"Lewkowicz","year":"2006","journal-title":"Pol. Merkur. Lek. Organ Pol. Tow. Lek."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"2175","DOI":"10.3390\/md8072175","article-title":"Multiple beneficial health effects of natural alkylglycerols from shark liver oil","volume":"8","author":"Deniau","year":"2010","journal-title":"Mar. Drugs"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"2267","DOI":"10.3390\/md8082267","article-title":"An update on the therapeutic role of alkylglycerols","volume":"8","author":"Iannitti","year":"2010","journal-title":"Mar. Drugs"},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"69","DOI":"10.3181\/00379727-196-43165","article-title":"Enhancement of antibody production by lysophosphatidylcholine and alkylglycerol","volume":"196","author":"Ngwenya","year":"1991","journal-title":"Proc. Soc. Exp. Biol. Med."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"79","DOI":"10.3109\/00016347809154203","article-title":"Regression of tumour growth after administration of alkoxyglycerols","volume":"57","author":"Brohult","year":"1978","journal-title":"Acta Obstetr Gynecol. Scand."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1207\/s15327914nc4801_9","article-title":"Natural alkylglycerols restrain growth and metastasis of grafted tumors in mice","volume":"48","author":"Pedrono","year":"2004","journal-title":"Nutr. Cancer"},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.chemphyslip.2013.07.011","article-title":"Antiproliferative effect of alkylglycerols as vehicles of butyric acid on colon cancer cells","volume":"175","author":"Molina","year":"2013","journal-title":"Chem. Phys. Lipids"},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.nut.2014.07.003","article-title":"Vitamin D: Can fish food\u2013based solutions be used for reduction of vitamin D deficiency in Poland?","volume":"31","author":"Usydus","year":"2015","journal-title":"Nutrition"},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1111\/j.1753-4887.2008.00147.x","article-title":"Recent developments in intestinal calcium absorption","volume":"67","author":"Bronner","year":"2009","journal-title":"Nutr. Rev."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"705","DOI":"10.1042\/bj3430705","article-title":"Regulation of intestinal Na+-dependent phosphate co-transporters by a low-phosphate diet and 1, 25-dihydroxyvitamin D3","volume":"343","author":"Tatsumi","year":"1999","journal-title":"Biochem. J."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.pbiomolbio.2006.02.013","article-title":"Epidemiology of disease risks in relation to vitamin D insufficiency","volume":"92","author":"Grant","year":"2006","journal-title":"Prog. Biophys. Mol. Biol."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1097\/BOR.0b013e32818e9d58","article-title":"What is new in vitamin D: 2006\u20132007","volume":"19","author":"Bikle","year":"2007","journal-title":"Curr. Opin. Rheumatol."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1016\/j.mam.2008.05.003","article-title":"The skeleton as an intracrine organ for vitamin D metabolism","volume":"29","author":"Anderson","year":"2008","journal-title":"Mol. Asp. Med."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"2946","DOI":"10.1016\/j.clnu.2020.12.025","article-title":"Vitamin D and cardiovascular health","volume":"40","author":"Vallecillo","year":"2021","journal-title":"Clin. Nutr."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"552","DOI":"10.1079\/BJN2003837","article-title":"Vitamin D in preventive medicine: Are we ignoring the evidence?","volume":"89","author":"Zittermann","year":"2003","journal-title":"Br. J. Nutr."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1016\/j.pbiomolbio.2006.02.016","article-title":"Vitamin D physiology","volume":"92","author":"Lips","year":"2006","journal-title":"Prog. Biophys. Mol. Biol."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"S116","DOI":"10.1111\/j.1753-4887.2008.00094.x","article-title":"Vitamin D\u2019s role in cell proliferation and differentiation","volume":"66","author":"Samuel","year":"2008","journal-title":"Nutr. Rev."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"468","DOI":"10.1016\/j.annepidem.2008.10.003","article-title":"Vitamin D for cancer prevention: Global perspective","volume":"19","author":"Mohr","year":"2009","journal-title":"Ann. Epidemiol."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"87","DOI":"10.5301\/ijao.5000187","article-title":"Paricalcitol effects on activities and metabolism of platelet activating factor and on inflammatory cytokines in hemodialysis patients","volume":"36","author":"Verouti","year":"2013","journal-title":"Int. J. Artif. Organs"},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"938","DOI":"10.1017\/S1368980011000565","article-title":"The 2011 report on dietary reference intakes for calcium and vitamin D","volume":"14","author":"Ross","year":"2011","journal-title":"Public Health Nutr."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"583080","DOI":"10.3389\/fnut.2020.583080","article-title":"Thrombosis and COVID-19: The Potential Role of Nutrition","volume":"7","author":"Tsoupras","year":"2020","journal-title":"Front. Nutr."},{"key":"ref_140","doi-asserted-by":"crossref","unstructured":"Zabetakis, I., Lordan, R., Norton, C., and Tsoupras, A. (2020). COVID-19: The Inflammation Link and the Role of Nutrition in Potential Mitigation. Nutrients, 12.","DOI":"10.3390\/nu12051466"},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"120193","DOI":"10.1016\/j.lfs.2021.120193","article-title":"The peculiar role of vitamin D in the pathophysiology of cardiovascular and neurodegenerative diseases","volume":"289","author":"Janjusevic","year":"2022","journal-title":"Life Sci."},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"11786388211022378","DOI":"10.1177\/11786388211022378","article-title":"Fish Consumption: A Review of Its Effects on Metabolic and Hormonal Health","volume":"14","author":"Mendivil","year":"2021","journal-title":"Nutr. Metab. Insights"},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1111\/jhn.12061","article-title":"Vitamin D intake and dietary sources in a representative sample of Spanish adults","volume":"26","author":"Estaire","year":"2013","journal-title":"J Hum Nutr Diet."},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"669","DOI":"10.23736\/S0392-0488.19.06433-2","article-title":"Vitamin D and the skin: What should a dermatologist know?","volume":"154","author":"Bergqvist","year":"2019","journal-title":"G. Ital. Dermatol. Venereol."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1111\/j.1365-2095.2009.00722.x","article-title":"The significance of vitamin D for fish: A review","volume":"16","author":"Lock","year":"2010","journal-title":"Aquac. Nutr."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"3011","DOI":"10.3389\/fimmu.2019.03011","article-title":"Effects of Vitamin D2 (Ergocalciferol) and D3 (Cholecalciferol) on Atlantic Salmon (Salmo salar) Primary Macrophage Immune Response to Aeromonas salmonicida subsp. salmonicida Infection","volume":"10","author":"Valderrama","year":"2020","journal-title":"Front. Immunol."},{"key":"ref_147","doi-asserted-by":"crossref","first-page":"388","DOI":"10.1002\/mnfr.201100395","article-title":"Fish liver and seagull eggs, vitamin D-rich foods with a shadow: Results from the Norwegian Fish and Game Study","volume":"56","author":"Birgisdottir","year":"2012","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_148","doi-asserted-by":"crossref","unstructured":"Lozano-Mu\u00f1oz, I., Mu\u00f1oz, S., D\u00edaz, N.F., Medina, A., Bazaes, J., and Riquelme, C. (2020). Nutritional Enhancement of Farmed Salmon Meat via Non-GMO Nannochloropsis Gaditana: Eicosapentaenoic Acid (EPA, 20:5 n-3), Docosapentaenoic Acid (DPA, 22:5 n-3) and Vitamin D3 for Human Health. Molecules, 25.","DOI":"10.3390\/molecules25204615"},{"key":"ref_149","doi-asserted-by":"crossref","unstructured":"Jakobsen, J., Smith, C., Bysted, A., and Cashman, K.D. (2019). Vitamin D in Wild and Farmed Atlantic Salmon (Salmo salar)\u2014What Do We Know?. Nutrients, 11.","DOI":"10.3390\/nu11050982"},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"2063","DOI":"10.1007\/s00394-020-02396-w","article-title":"The nutritional and cardiovascular health benefits of rapeseed oil-fed farmed salmon in humans are not decreased compared with those of traditionally farmed salmon: A randomized controlled trial","volume":"60","author":"Wood","year":"2021","journal-title":"Eur. J. Nutr."},{"key":"ref_151","doi-asserted-by":"crossref","first-page":"e05239","DOI":"10.1016\/j.heliyon.2020.e05239","article-title":"Belly flap from Norwegian spring-spawning herring (Clupea harengus L.): A potentially new product with high content of vitamin D, EPA and DHA","volume":"6","author":"Kjerstad","year":"2020","journal-title":"Heliyon"},{"key":"ref_152","doi-asserted-by":"crossref","unstructured":"Dovnik, A., and Mujezinovi\u0107, F. (2018). The Association of Vitamin D Levels with Common Pregnancy Complications. Nutrients, 10.","DOI":"10.3390\/nu10070867"},{"key":"ref_153","doi-asserted-by":"crossref","unstructured":"Woon, F.C., Chin, Y.S., Ismail, I.H., Batterham, M., Abdul Latiff, A.H., Gan, W.Y., Appannah, G., Mohammed Hussien, S.H., Edi, M., and Tan, M.L. (2019). Vitamin D deficiency during pregnancy and its associated factors among third trimester Malaysian pregnant women. PLoS ONE, 14.","DOI":"10.1101\/616805"},{"key":"ref_154","doi-asserted-by":"crossref","unstructured":"Hu, X.F., and Chan, H.M. (2020). Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015. Nutrients, 13.","DOI":"10.3390\/nu13010077"},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"3436","DOI":"10.1016\/j.clnu.2020.11.019","article-title":"Differences and determinants of vitamin D deficiency among UK biobank participants: A cross-ethnic and socioeconomic study","volume":"40","author":"Sutherland","year":"2021","journal-title":"Clin. Nutr."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"1179","DOI":"10.1017\/S1368980018003622","article-title":"Vitamin D status of children in Kerala, southern India","volume":"23","author":"Vijayakumar","year":"2020","journal-title":"Public Health Nutr."},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1007\/s12603-018-1126-1","article-title":"Sex, Residence and Fish Intake Predict Vitamin D Status in Chinese Centenarians","volume":"23","author":"Yao","year":"2019","journal-title":"J. Nutr. Health Aging"},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"25","DOI":"10.17219\/acem\/141604","article-title":"Vitamin D status in Polish women with endocrine and osteoporotic disorders in relation to diet, supplement use and exposure to ultraviolet radiation","volume":"31","author":"Godala","year":"2022","journal-title":"Adv. Clin. Exp. Med."},{"key":"ref_159","doi-asserted-by":"crossref","unstructured":"Utri, Z., and G\u0142\u0105bska, D. (2020). Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations. Foods, 9.","DOI":"10.3390\/foods9101482"},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.nutres.2020.08.004","article-title":"Sufficient vitamin D status positively modified ventilatory function in asthmatic children following a Mediterranean diet enriched with fatty fish intervention study","volume":"82","author":"Papamichael","year":"2020","journal-title":"Nutr. Res."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"2587","DOI":"10.1016\/j.clnu.2021.03.014","article-title":"Type 2 diabetes preventive effects with a 12-months sardine-enriched diet in elderly population with prediabetes: An interventional, randomized and controlled trial","volume":"40","author":"Serra","year":"2021","journal-title":"Clin. Nutr."},{"key":"ref_162","doi-asserted-by":"crossref","first-page":"2004","DOI":"10.1017\/S1368980018000204","article-title":"Lower vitamin D intake is associated with low HDL cholesterol and vitamin D insufficiency\/deficiency in Brazilian children","volume":"21","author":"Filgueiras","year":"2018","journal-title":"Public Health Nutr."},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1161\/CIRCRESAHA.119.314541","article-title":"Vitamin D, Marine n-3 Fatty Acids, and Primary Prevention of Cardiovascular Disease Current Evidence","volume":"126","author":"Manson","year":"2020","journal-title":"Circ. Res."},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/j.cct.2018.02.017","article-title":"The VITamin D and OmegA-3 TriaL-Depression Endpoint Prevention (VITAL-DEP): Rationale and design of a large-scale ancillary study evaluating vitamin D and marine omega-3 fatty acid supplements for prevention of late-life depression","volume":"68","author":"Okereke","year":"2018","journal-title":"Contemp. Clin. Trials"},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"2385","DOI":"10.1001\/jama.2021.21187","article-title":"Effect of Long-term Supplementation with Marine Omega-3 Fatty Acids vs. Placebo on Risk of Depression or Clinically Relevant Depressive Symptoms and on Change in Mood Scores: A Randomized Clinical Trial","volume":"326","author":"Okereke","year":"2021","journal-title":"JAMA"},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1017\/S0029665115000014","article-title":"Vitamin D and risk of CVD: A review of the evidence","volume":"74","author":"Fry","year":"2015","journal-title":"Proc. Nutr Soc."},{"key":"ref_167","doi-asserted-by":"crossref","first-page":"837","DOI":"10.3945\/ajcn.114.105395","article-title":"Efficacy of fish intake on vitamin D status: A meta-analysis of randomized controlled trials","volume":"102","author":"Lehmann","year":"2015","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"35C","DOI":"10.1016\/j.amjcard.2006.11.020","article-title":"Safety considerations with omega-3 fatty acid therapy","volume":"99","author":"Bays","year":"2007","journal-title":"Am J Cardiol."},{"key":"ref_169","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.fsi.2016.11.044","article-title":"Vitamin E deficiency depressed fish growth, disease resistance, and the immunity and structural integrity of immune organs in grass carp (Ctenopharyngodon idella): Referring to NF-\u03baB, TOR and Nrf2 signaling","volume":"60","author":"Pan","year":"2017","journal-title":"Fish Shellfish Immunol."},{"key":"ref_170","doi-asserted-by":"crossref","first-page":"15028","DOI":"10.1038\/s41598-020-71760-x","article-title":"Vitamin E is necessary for zebrafish nervous system development","volume":"10","author":"Head","year":"2020","journal-title":"Sci. Rep."},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1016\/j.cbpb.2004.06.003","article-title":"Vitamin E in early stages of sea bass (Dicentrarchus labrax) development","volume":"138","author":"Guerriero","year":"2004","journal-title":"Comp. Biochem. Physiol. A Mol. Integr. Physiol."},{"key":"ref_172","first-page":"10","article-title":"Content, antioxidant activity and stability of tocopherols in dietary lipids","volume":"3","author":"Ushkalova","year":"1986","journal-title":"Vopr. Pitan."},{"key":"ref_173","first-page":"990","article-title":"Eight vitamin E congeners in seafood and aquatic products in Zhejiang Province","volume":"49","author":"Xu","year":"2020","journal-title":"Wei Sheng Yan Jiu"},{"key":"ref_174","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1080\/10408398.2012.694920","article-title":"Tocopherols in Seafood and Aquaculture Products","volume":"56","author":"Afonso","year":"2016","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/S0305-0491(99)00186-8","article-title":"A comparison of plasma vitamin C and E levels in two Antarctic and two temperate water fish species","volume":"125","author":"Gieseg","year":"2000","journal-title":"Comp. Biochem. Physiol. B Biochem. Mol. Biol."},{"key":"ref_176","doi-asserted-by":"crossref","unstructured":"Su\u00e1rez-Jim\u00e9nez, G.M., L\u00f3pez-Saiz, C.M., Ram\u00edrez-Guerra, H.E., Ezquerra-Brauer, J.M., Ruiz-Cruz, S., and Torres-Arreola, W. (2016). Role of Endogenous and Exogenous Tocopherols in the Lipid Stability of Marine Oil Systems: A Review. Int. J. Mol. Sci., 17.","DOI":"10.3390\/ijms17121968"},{"key":"ref_177","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1007\/s11745-010-3496-y","article-title":"Oxidative stability of marine phospholipids in the liposomal form and their applications","volume":"46","author":"Lu","year":"2011","journal-title":"Lipids"},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1016\/S0022-2275(20)41529-9","article-title":"Recycling of vitamin E in human low density lipoproteins","volume":"33","author":"Kagan","year":"1992","journal-title":"J. Lipid Res."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"1716","DOI":"10.1161\/01.ATV.20.7.1716","article-title":"Oxidation of LDL by myeloperoxidase and reactive nitrogen species: Reaction pathways and antioxidant protection","volume":"20","author":"Carr","year":"2000","journal-title":"Arterioscler. Thromb. Vasc. Biol."},{"key":"ref_180","doi-asserted-by":"crossref","first-page":"1450","DOI":"10.1056\/NEJM199305203282004","article-title":"Vitamin E consumption and the risk of coronary heart disease in men","volume":"328","author":"Rimm","year":"1993","journal-title":"N. Engl. J. Med."},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/0021-9150(90)90046-L","article-title":"Inhibition of cyclooxygenase-independent platelet aggregation by low vitamin E concentration","volume":"82","author":"Violi","year":"1990","journal-title":"Atherosclerosis"},{"key":"ref_182","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1016\/0049-3848(90)90233-3","article-title":"Inhibitory effect of vitamin E (\u03b1-tocopherol) on spontaneous platelet aggregation in whole blood","volume":"60","author":"Kakishita","year":"1990","journal-title":"Thromb. Res."},{"key":"ref_183","doi-asserted-by":"crossref","unstructured":"Detopoulou, P., Demopoulos, C.A., and Antonopoulou, S. (2021). Micronutrients, phytochemicals and mediterranean diet: A potential protective role against COVID-19 through modulation of paf actions and metabolism. Nutrients, 13.","DOI":"10.3390\/nu13020462"},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.clnesp.2021.10.002","article-title":"Fat soluble vitamin status in children on home parenteral nutrition in a tertiary paediatric intestinal rehabilitation unit","volume":"46","author":"Rumore","year":"2021","journal-title":"Clin. Nutr. ESPEN"},{"key":"ref_185","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/S0090-6980(98)00075-6","article-title":"The role of vitamin E on the anti-atherosclerotic effect of fish oil in diet-induced hypercholesterolemic rabbits","volume":"57","author":"Chen","year":"1999","journal-title":"Prostaglandins Other Lipid Mediat."},{"key":"ref_186","doi-asserted-by":"crossref","first-page":"228S","DOI":"10.1093\/ajcn\/71.1.228S","article-title":"Fish oil and cardiovascular disease: Lipids and arterial function","volume":"71","author":"Nestel","year":"2000","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_187","doi-asserted-by":"crossref","unstructured":"Bessell, E., Jose, M.D., and McKercher, C. (2015). Associations of fish oil and vitamin B and E supplementation with cardiovascular outcomes and mortality in people receiving haemodialysis: A review. BMC Nephrol., 16.","DOI":"10.1186\/s12882-015-0142-1"},{"key":"ref_188","first-page":"335","article-title":"Effects of diets containing fish oil and vitamin E on rheumatoid arthritis","volume":"59","author":"Mobarhan","year":"2001","journal-title":"Nutr. Rev."},{"key":"ref_189","doi-asserted-by":"crossref","first-page":"804","DOI":"10.1080\/09513590.2018.1450377","article-title":"Vitamin E and fish oil, separately or in combination, on treatment of primary dysmenorrhea: A double-blind, randomized clinical trial","volume":"34","author":"Sadeghi","year":"2018","journal-title":"Gynecol. Endocrinol."},{"key":"ref_190","first-page":"411","article-title":"Vitamin E requirement in relation to dietary fish oil and oxidative stress in elderly","volume":"62","author":"Meydani","year":"1992","journal-title":"EXS"},{"key":"ref_191","doi-asserted-by":"crossref","first-page":"422","DOI":"10.1196\/annals.1331.062","article-title":"Effect of concomitant consumption of fish oil and vitamin E on production of inflammatory cytokines in healthy elderly humans","volume":"1031","author":"Wu","year":"2004","journal-title":"Ann. N.Y. Acad. Sci."},{"key":"ref_192","unstructured":"Chea, E.P., Lopez, M.J., and Milstein, H. (2021). Vitamin A. StatPearls, StatPearls Publishing."},{"key":"ref_193","first-page":"207","article-title":"Carotinoide und Vitamin A in Fischproben [Carotenoids and vitamin A in fish]","volume":"37","author":"Elmadfa","year":"1998","journal-title":"Z. Ernahr."},{"key":"ref_194","doi-asserted-by":"crossref","first-page":"630","DOI":"10.1016\/j.foodres.2017.06.043","article-title":"Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass","volume":"99","author":"Manzanos","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_195","doi-asserted-by":"crossref","first-page":"677","DOI":"10.1079\/BJN20051668","article-title":"Intake of high levels of vitamin A and polyunsaturated fatty acids during different developmental periods modifies the expression of morphogenesis genes in European sea bass (Dicentrarchus labrax)","volume":"95","author":"Villeneuve","year":"2006","journal-title":"Br. J. Nutr."},{"key":"ref_196","unstructured":"Hodge, C., and Taylor, C. (2021). Vitamin A Deficiency. StatPearls, StatPearls Publishing."},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"1106","DOI":"10.1093\/jn\/137.4.1106","article-title":"The role of fish in food-based strategies to combat vitamin A and mineral deficiencies in developing countries","volume":"137","author":"Roos","year":"2007","journal-title":"J. Nutr."},{"key":"ref_198","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1080\/09637486.2017.1358358","article-title":"Discovery and biological relevance of 3,4-didehydroretinol (vitamin A2) in small indigenous fish species and its potential as a dietary source for addressing vitamin A deficiency","volume":"69","author":"Cai","year":"2018","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"1927","DOI":"10.1017\/S1368980011000814","article-title":"The potential role of small fish species in improving micronutrient deficiencies in developing countries: Building evidence","volume":"14","author":"Kawarazuka","year":"2011","journal-title":"Public Health Nutr."},{"key":"ref_200","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1016\/j.wem.2020.06.003","article-title":"Hypervitaminosis A Following the Ingestion of Fish Liver: Report on 3 Cases from the Poison Control Center in Marseille","volume":"31","author":"Schmitt","year":"2020","journal-title":"Wilderness Environ. Med."},{"key":"ref_201","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1002\/ar.a.10345","article-title":"Vitamin A distribution and content in tissues of the lamprey, Lampetra japonica","volume":"276","author":"Wold","year":"2004","journal-title":"Anat. Rec. A Discov. Mol. Cell Evol. Biol."},{"key":"ref_202","first-page":"171","article-title":"Fish and healthy pregnancy: More than just a red herring!","volume":"6","author":"Rice","year":"1996","journal-title":"Prof. Care Mother Child."},{"key":"ref_203","doi-asserted-by":"crossref","first-page":"128","DOI":"10.3390\/md12010128","article-title":"Astaxanthin: Sources, Extraction, Stability, Biological Activities and Its Commercial Applications\u2014A Review","volume":"12","author":"Ambati","year":"2014","journal-title":"Mar. Drugs"},{"key":"ref_204","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1186\/1743-7075-7-18","article-title":"Astaxanthin Decreased Oxidative Stress and Inflammation and Enhanced Immune Response in Humans","volume":"7","author":"Park","year":"2010","journal-title":"Nutr. Metab."},{"key":"ref_205","doi-asserted-by":"crossref","unstructured":"Leung, K.S., Galano, J.M., Durand, T., and Lee, J.C.Y. (2018). Profiling of omega-polyunsaturated fatty acids and their oxidized products in salmon after different cooking methods. Antioxidants, 7.","DOI":"10.3390\/antiox7080096"},{"key":"ref_206","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1016\/j.foodchem.2005.06.026","article-title":"Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon","volume":"98","author":"Sioen","year":"2006","journal-title":"Food Chem."},{"key":"ref_207","doi-asserted-by":"crossref","first-page":"H62","DOI":"10.1111\/j.1750-3841.2009.01472.x","article-title":"Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality","volume":"75","author":"Ansorena","year":"2010","journal-title":"J. Food Sci."},{"key":"ref_208","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1016\/0924-2244(96)10027-3","article-title":"New research issues in sous-vide cooking","volume":"7","author":"Schellekens","year":"1996","journal-title":"Trends Food Sci. Technol."},{"key":"ref_209","doi-asserted-by":"crossref","first-page":"5290","DOI":"10.1021\/jf0495946","article-title":"Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)","volume":"52","author":"Thurner","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_210","first-page":"29","article-title":"Effects of different cooking treatments on flesh fatty acid composition of total lipids in farmed Sea bass Dicentrarchus labrax (Moronidae)","volume":"34","author":"Bhouri","year":"2010","journal-title":"Cybium"},{"key":"ref_211","doi-asserted-by":"crossref","first-page":"118","DOI":"10.4103\/0973-7847.70902","article-title":"Free radicals, antioxidants and functional foods: Impact on human health","volume":"4","author":"Lobo","year":"2010","journal-title":"Pharmacogn. Rev."},{"key":"ref_212","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1016\/j.freeradbiomed.2018.05.056","article-title":"The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish","volume":"124","author":"Basso","year":"2018","journal-title":"Free Radic. Biol. Med."},{"key":"ref_213","doi-asserted-by":"crossref","first-page":"476","DOI":"10.1016\/j.foodchem.2014.05.068","article-title":"Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)","volume":"164","author":"Karlsdottir","year":"2014","journal-title":"Food Chem."},{"key":"ref_214","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1016\/j.foodchem.2015.05.051","article-title":"Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout (Oncorhynchus mykiss) during frozen storage","volume":"190","author":"Secci","year":"2016","journal-title":"Food Chem."},{"key":"ref_215","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.foodres.2016.03.033","article-title":"The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow frying, studied by 1H NMR","volume":"84","author":"Goicoechea","year":"2016","journal-title":"Food Res. Int."},{"key":"ref_216","doi-asserted-by":"crossref","unstructured":"Soulage, C.O., Pelletier, C.C., Florens, N., Lemoine, S., Dubourg, L., Juillard, L., and Guebre-Egziabher, F. (2020). Two Toxic Lipid Aldehydes, 4-hydroxy-2-hexenal (4-HHE) and 4-hydroxy-2-nonenal (4-HNE), Accumulate in Patients with Chronic Kidney Disease. Toxins, 12.","DOI":"10.3390\/toxins12090567"},{"key":"ref_217","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1016\/j.bbrc.2016.12.127","article-title":"Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits","volume":"483","author":"Mason","year":"2017","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_218","doi-asserted-by":"crossref","first-page":"1196","DOI":"10.1016\/j.jacc.2007.11.051","article-title":"Circulating lipid hydroperoxides predict cardiovascular events in patients with stable coronary artery disease: The PREVENT study","volume":"51","author":"Walter","year":"2008","journal-title":"J. Am. Coll. Cardiol."},{"key":"ref_219","doi-asserted-by":"crossref","first-page":"3217","DOI":"10.2337\/diabetes.53.12.3217","article-title":"Hyperlipidemia in concert with hyperglycemia stimulates the proliferation of macrophages in atherosclerotic lesions: Potential role of glucose-oxidized LDL","volume":"53","author":"Lamharzi","year":"2004","journal-title":"Diabetes"},{"key":"ref_220","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1093\/qjmed\/hci154","article-title":"Low-density lipoprotein size and cardiovascular risk assessment","volume":"99","author":"Rizzo","year":"2006","journal-title":"QJM"},{"key":"ref_221","doi-asserted-by":"crossref","first-page":"290","DOI":"10.1111\/j.1349-7006.2004.tb03205.x","article-title":"Heterocyclic amines: Mutagens\/carcinogens produced during cooking of meat and fish","volume":"95","author":"Sugimura","year":"2004","journal-title":"Cancer Sci."},{"key":"ref_222","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1111\/1541-4337.12327","article-title":"Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants","volume":"17","author":"Sobral","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_223","doi-asserted-by":"crossref","first-page":"100181","DOI":"10.1016\/j.ijgfs.2019.100181","article-title":"Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)","volume":"18","author":"Wan","year":"2019","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_224","first-page":"1","article-title":"Polyunsaturated fatty acids in the fish meat and their significance for human health","volume":"55","author":"Pavlicevic","year":"2014","journal-title":"Meat Technol."},{"key":"ref_225","doi-asserted-by":"crossref","first-page":"38","DOI":"10.18485\/meattech.2018.59.1.5","article-title":"The safety and quality of sous vide food","volume":"59","author":"Kilibarda","year":"2018","journal-title":"Meat Technol."},{"key":"ref_226","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1111\/j.1365-2621.1996.tb13147.x","article-title":"Pasteurization effect on fatty acid stability in a sous vide product containing seal meat (Phoca groenlandica)","volume":"61","author":"Ghazala","year":"1996","journal-title":"J. Food Sci."},{"key":"ref_227","first-page":"891","article-title":"Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran","volume":"3","author":"Aberoumand","year":"2015","journal-title":"Turk. J. Agric. Food Sci. Technol."},{"key":"ref_228","doi-asserted-by":"crossref","first-page":"544","DOI":"10.1016\/j.foodchem.2014.04.104","article-title":"Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region","volume":"164","author":"Neff","year":"2014","journal-title":"Food Chem."},{"key":"ref_229","doi-asserted-by":"crossref","first-page":"1293","DOI":"10.3390\/nu6031293","article-title":"Neuroprotective Properties of the Marine Carotenoid Astaxanthin and Omega-3 Fatty Acids, and Perspectives for the Natural Combination of Both in Krill Oil","volume":"6","author":"Barros","year":"2014","journal-title":"Nutrients"},{"key":"ref_230","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1002\/1521-3803(20021101)46:6<383::AID-FOOD383>3.0.CO;2-L","article-title":"Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring","volume":"46","author":"Ilow","year":"2002","journal-title":"Nahrung"},{"key":"ref_231","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.foodres.2016.03.015","article-title":"Structure and cardioprotective activities of polar lipids of olive pomace, olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata)","volume":"83","author":"Sioriki","year":"2016","journal-title":"Food Res. Int."},{"key":"ref_232","first-page":"142","article-title":"Effect of household cooking methods on nutritional value of cod and salmon-twin fillet approach","volume":"10","year":"2018","journal-title":"Carpath. J. Food Sci. Technol."},{"key":"ref_233","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.foodchem.2018.01.182","article-title":"Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking","volume":"254","author":"Jakobsen","year":"2018","journal-title":"Food Chem."},{"key":"ref_234","doi-asserted-by":"crossref","unstructured":"Al Khawli, F., Ferrer, E., Berrada, H., Barba, F.J., Pateiro, M., Dom\u00ednguez, R., Lorenzo, J.M., Gull\u00f3n, P., and Kousoulaki, K. (2019). Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products. Mar. Drugs, 17.","DOI":"10.3390\/md17120689"},{"key":"ref_235","doi-asserted-by":"crossref","first-page":"1953","DOI":"10.1007\/s12649-016-9710-2","article-title":"Quality Properties and Bio-potentiality of Edible Oils from Atlantic Salmon Byproducts Extracted by Supercritial Carbon Dioxide and Conventional Methods","volume":"8","author":"Haq","year":"2017","journal-title":"Waste Biomass Valoz."},{"key":"ref_236","doi-asserted-by":"crossref","first-page":"125732","DOI":"10.1016\/j.foodchem.2019.125732","article-title":"Impact of pretreatment and atmosphere on quality of lipids extracted from cephalothorax of Pacific white shrimp by ultrasonic assisted process","volume":"309","author":"Gulzar","year":"2020","journal-title":"Food Chem."},{"key":"ref_237","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.lwt.2018.10.051","article-title":"Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process","volume":"100","author":"Gulzar","year":"2019","journal-title":"LWT"},{"key":"ref_238","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.foodres.2019.04.047","article-title":"Application of pulsed electric fields in meat and fish processing industries: An overview","volume":"123","author":"Munekata","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_239","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1016\/j.tifs.2020.04.005","article-title":"Oil and pigments from shrimp processing by-products: Extraction, composition, bioactivities and its application\u2014A review","volume":"100","author":"Gulzar","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_240","doi-asserted-by":"crossref","first-page":"619","DOI":"10.1111\/ijfs.14316","article-title":"Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasound-assisted process","volume":"55","author":"Gulzar","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_241","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1016\/j.egypro.2017.09.033","article-title":"Extraction of fish oil using green extraction methods: A short review","volume":"128","author":"Ivanovs","year":"2017","journal-title":"Energy Procedia"},{"key":"ref_242","doi-asserted-by":"crossref","first-page":"5106","DOI":"10.1002\/slct.201900851","article-title":"A circular economy approach to fish oil extraction","volume":"4","author":"Ciriminna","year":"2019","journal-title":"ChemistrySelect"},{"key":"ref_243","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1002\/open.202100038","article-title":"Omeg@Silica: Entrapment and Stabilization of Sustainably Sourced Fish Oil","volume":"10","author":"Ciriminna","year":"2021","journal-title":"ChemistryOpen"},{"key":"ref_244","doi-asserted-by":"crossref","first-page":"15359","DOI":"10.1021\/acsomega.9b01168","article-title":"Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects","volume":"4","author":"Ciriminna","year":"2019","journal-title":"ACS Omega"},{"key":"ref_245","doi-asserted-by":"crossref","first-page":"491","DOI":"10.1016\/j.jff.2018.06.015","article-title":"Enhancing the lipase-mediated bioaccessibility of omega-3 fatty acids by microencapsulation of fish oil droplets within porous silica particles","volume":"47","author":"Paul","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_246","doi-asserted-by":"crossref","unstructured":"Bast\u00edas, J., Balladares, P., Acu\u00f1a, S., Quevedo, R., and Mu\u00f1oz, O. (2017). Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PLoS ONE, 12.","DOI":"10.1371\/journal.pone.0180993"},{"key":"ref_247","doi-asserted-by":"crossref","first-page":"785","DOI":"10.1016\/j.foodchem.2009.07.037","article-title":"Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)","volume":"119","author":"Larsen","year":"2010","journal-title":"Food Chem."},{"key":"ref_248","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1111\/j.1745-4557.2004.00676.x","article-title":"Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat content","volume":"27","year":"2004","journal-title":"J. Food Qual."},{"key":"ref_249","doi-asserted-by":"crossref","first-page":"2144","DOI":"10.1016\/j.lwt.2007.12.004","article-title":"Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus)","volume":"41","author":"Bakar","year":"2008","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_250","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.foodchem.2006.08.009","article-title":"Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study","volume":"103","author":"Alagoz","year":"2007","journal-title":"Food Chem."},{"key":"ref_251","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.fbp.2007.10.004","article-title":"Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)","volume":"86","author":"Cakli","year":"2008","journal-title":"Food Bioprod. Process."},{"key":"ref_252","doi-asserted-by":"crossref","first-page":"1139","DOI":"10.1016\/j.profoo.2011.09.170","article-title":"Comparison of wild and farmed sea bass (Dicentrarchus labrax L.) lipid quality","volume":"1","author":"Lenas","year":"2011","journal-title":"Procedia Food Sci."},{"key":"ref_253","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1177\/1082013212442179","article-title":"Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality","volume":"19","author":"Zotos","year":"2013","journal-title":"Food Sci. Technol. Int."},{"key":"ref_254","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1016\/j.cbpb.2006.11.023","article-title":"Comparison of fatty acid profiles of spawning and non-spawning Pacific herring, Clupea harengus pallasi","volume":"146","author":"Huynh","year":"2007","journal-title":"Comp. Biochem. Physiol. B Biochem. Mol. Biol."},{"key":"ref_255","doi-asserted-by":"crossref","first-page":"212","DOI":"10.1016\/j.jfca.2013.05.013","article-title":"Nutritional content and bioactive properties of wild and farmed cod (Gadus morhua L.) subjected to food preparation","volume":"31","author":"Jensen","year":"2013","journal-title":"J. Food Compos. Anal."},{"key":"ref_256","doi-asserted-by":"crossref","first-page":"446","DOI":"10.1016\/j.foodchem.2005.02.034","article-title":"Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)","volume":"96","author":"Gladyshev","year":"2006","journal-title":"Food Chem."},{"key":"ref_257","doi-asserted-by":"crossref","first-page":"1694","DOI":"10.1016\/j.foodchem.2006.04.029","article-title":"Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species","volume":"101","author":"Gladyshev","year":"2007","journal-title":"Food Chem."},{"key":"ref_258","first-page":"27","article-title":"Nutritional value and fatty acid composition of household cooking on fish fatty acids profile using atherogenicity and thrombogenicity indices","volume":"2","author":"Moussa","year":"2014","journal-title":"J. Food Chem. Nutr."},{"key":"ref_259","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1016\/j.foodchem.2015.03.141","article-title":"Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment","volume":"185","author":"Costa","year":"2015","journal-title":"Food Chem."},{"key":"ref_260","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1080\/10498850.2011.635839","article-title":"Effect of cooking methods on proximate composition, fatty acid composition, and cholesterol content of Atlantic Salmon (Salmo salar)","volume":"22","author":"Alakavuk","year":"2013","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"ref_261","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1006\/jfca.1998.0800","article-title":"Proximate Composition of Raw and Cooked Thai Freshwater and Marine Fish","volume":"12","author":"Puwastien","year":"1999","journal-title":"J. Food Compos. Anal."},{"key":"ref_262","first-page":"1669","article-title":"Lipids of fish fillets: Changes following cooking by different methods","volume":"42","author":"Mai","year":"1975","journal-title":"J. Food Sci."},{"key":"ref_263","doi-asserted-by":"crossref","first-page":"5662","DOI":"10.1021\/jf010199e","article-title":"Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon","volume":"49","author":"Echarte","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_264","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.lwt.2012.06.026","article-title":"True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)","volume":"50","author":"Badiani","year":"2013","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_265","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.foodchem.2014.12.058","article-title":"Effect of heat treatment on the n-3\/n-6 ratio and content of polyunsaturated fatty acids in fish tissues","volume":"176","year":"2015","journal-title":"Food Chem."},{"key":"ref_266","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1111\/j.1745-4573.2007.00068.x","article-title":"Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets","volume":"18","author":"Yanar","year":"2007","journal-title":"J. Muscle Foods"},{"key":"ref_267","doi-asserted-by":"crossref","first-page":"1301","DOI":"10.1016\/j.lwt.2007.08.023","article-title":"Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling","volume":"41","author":"Saldanha","year":"2008","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_268","doi-asserted-by":"crossref","first-page":"2252","DOI":"10.1021\/jf00023a039","article-title":"Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats","volume":"40","author":"Viejo","year":"1992","journal-title":"J. Agric. Food Chem."},{"key":"ref_269","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1016\/S0308-8146(03)00095-5","article-title":"Cooking\u2013freezing\u2013reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions","volume":"83","author":"Pontes","year":"2003","journal-title":"Food Chem."},{"key":"ref_270","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.foodres.2017.08.070","article-title":"Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk","volume":"101","author":"Lira","year":"2017","journal-title":"Food Res. Int."}],"container-title":["Marine Drugs"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1660-3397\/20\/3\/187\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:31:02Z","timestamp":1760135462000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1660-3397\/20\/3\/187"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,3,2]]},"references-count":270,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2022,3]]}},"alternative-id":["md20030187"],"URL":"https:\/\/doi.org\/10.3390\/md20030187","relation":{},"ISSN":["1660-3397"],"issn-type":[{"value":"1660-3397","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,3,2]]}}}