Oily Fish as a Source of Bioactive Compounds in the Diet

Current research has shown that oily fish, specifically pelagic species such as blue shark (Prionace glauca), shortfin mako (Isurus oxyrinchus), swordfish (Xiphias gladius) and bluefin tuna (Thunnus thynnus), are a rich source of essential nutrients, such as proteins (15–21%), lipids (0.5–3.3%), carbohydrates, vitamins A and D, and minerals, such as calcium and selenium. In addition, they also contain bioactive compounds that have been reported to promote the health of the fish consumers. Bioactive compounds are components naturally present in food found in relatively small amounts, which, after enzymatic hydrolysis at the gastrointestinal level, influence cellular and physiological activities, obtaining a positive effect on consumer health. These benefits are achieved through multifactorial physiological mechanisms that include antioxidant, antihypertensive, antidiabetic, antimicrobial, antiviral or immunomodulatory activity, among others. The increase in diseases such as cancer, hypertension and diabetes has caused the population to prefer good nutritional foods that also exert beneficial effects on health. Some of the bioactive compounds reported in these species include bioactive peptides, omega-3 polyunsaturated fatty acids and minerals. Therefore, in this work, we have reviewed the scientific evidence for the benefits of consuming bioactive compounds from oily fish and their effect on physiological risk factors, molecular pathways and bioactive metabolites.