Summary
This narrative review, published in Food Science & Nutrition in 2025, synthesises existing evidence on the diversity of bioactive compounds present in seafood and their potential nutritional and health benefits. The paper likely categorises compounds by type — lipids, proteins and peptides, pigments, and micronutrients — and discusses mechanisms by which these may confer protective effects against chronic disease. As a review rather than an original study, conclusions are dependent on the quality and scope of the primary literature cited.
UK applicability
The findings are broadly applicable to UK nutrition policy and dietary guidance, particularly given ongoing interest in promoting seafood consumption as part of a healthy, sustainable diet; the review may inform messaging around the nutritional value of both wild-caught and aquaculture-derived seafood in the UK market.
Key measures
Bioactive compound profiles (e.g. omega-3 fatty acids, astaxanthin, bioactive peptides, taurine, vitamins D and B12, iodine, selenium); reported health biomarkers and disease risk associations
Outcomes reported
The paper likely reviews the range of bioactive compounds found in seafood — including omega-3 fatty acids, peptides, carotenoids, vitamins, and minerals — and examines their reported associations with human health outcomes such as cardiovascular, anti-inflammatory, and metabolic effects.
Topic tags
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