Benefits Of Omega-3 In Peruvian Anchoveta: A Review Of Its Impact On Health

Résumé fourni par la source

Objectives: The objective of the research was to analyze the current state of knowledge about Omega-3 in the Peruvian anchovy to understand its positive effects on health and promote its adequate consumption. Theoretical framework: The Omega-3 fatty acid present in the Peruvian anchovy is widely known by the scientific community, but its information has not been disseminated enough to know its positive effects in the treatment of inflammatory and autoimmune diseases. Method: The positive effects of Omega-3 fatty acid on health were explored from various perspectives, highlighting its anti-inflammatory action and potential in the prevention and treatment of chronic diseases. Results and discussion: The anchovy, abundant in the Peruvian sea and economic for its availability of catch by the fishing fleet, offers an accessible alternative without compromising the nutritional content, especially relevant in regions with low economy where other sources of Omega-3 are unreachable. It is concluded that anchovy is an accessible source of Omega-3 with considerable nutritional and economic value. Consumption improves public health by preventing chronic and autoimmune diseases. Implications of research: Promote public health policies that include anchovy to maximize its benefits to society, especially in vulnerable populations by ensuring food security and access to low-cost animal protein. Originality/Value: It is essential to promote public health policies that include anchovy in accordance with the ecosystem approach applied to fisheries, food security and sustainable development goals. a rethinking of dietary recommendations is suggested, especially in vulnerable populations in Peru.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.