Comparative seasonal sterol profiles in edible parts of Mediterranean fish and shellfish species

References

• Abumweis SS, Jones PJH. 2008. Cholesterol-lowering effect of plant sterols. Curr Atheroscler Rep. 10:467–472.
   PubMed Web of Science ®Google Scholar
• Banerjee D, Pal D, Kumar Patra T, Misra S, Ghosh A. 1997. Lipids and fatty acids of air breathing fish Boleophthalmus boddaerti. Food Chem. 60:303–309.
   Web of Science ®Google Scholar
• Bragagnolo N. 1997. Fatores que influenciam o nível de colesterol, lipidios totais e composic, ao de acidos graxos em camarao e carne, Tese de Doutorado, Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas Campinas.
   Google Scholar
• Çelik M. 2008. Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea. Int J Food Sci Tech. 43:933–938.
   Web of Science ®Google Scholar
• Copeman LA, Parrish CC. 2004. Lipids classes, fatty acids, and sterols in seafood from Gilbert Bay, Southern Labrador. J Agric Food Chem. 52:4872–4881.
   PubMed Web of Science ®Google Scholar
• Dinh TTN, Thompson LD, Galyean ML, Brooks JC, Patterson KY, Boylan LM. 2011. Cholesterol content and methods for cholesterol: Determination in meat and poultry. Compr Rev Food Sci Food Saf. 10:269–289.
   Web of Science ®Google Scholar
• Earnest CP, Mikus CR, Lemieux I, Arsenault BJ, Church TS. 2007. Examination of encapsulated phytosterol ester supplementation on lipid indices associated with cardiovascular disease. Nutrition. 23:625–633.
   PubMed Web of Science ®Google Scholar
• Hallikainen MA, Sarkkinen ES, Uusitupa MIJ. 2000. Plant sterol esters affect serum cholesterol concentrations of hypercholesterolemic men and women in a dose-dependent manner. J Nutr. 130:767–776.
   PubMed Web of Science ®Google Scholar
• Imre S, Saglik S. 1998. Fatty acid composition and cholesterol content of some Turkish fish species. Turk J Chem. 22:321–324.
   Web of Science ®Google Scholar
• Jones PJ, Raeini-Sarjaz M, Ntanios FY, Vanstone CA, Feng JY, Parsons WE. 2000. Modulation of plasma lipid levels and cholesterol kinetics by phytosterol versus phytostanol esters. J Lipid Res. 41:697–705.
   PubMed Web of Science ®Google Scholar
• Keriko JM, Chege CW, Magu MM, Mwachiro EC, Murigi AN, Githua MN, Kareru PG. 2010. Fish lipid contents and classes of selected fish species found in Lake Naivasha (Kenya) and the fish feeding habits of the lake's inhabitants. Afr J Pharm Pharmacol. 4:745–753.
   Google Scholar
• Kinsella JE. 1986. Food component with potential benefits: The n-3 polyunsaturated fatty acids of fish oils. Food Technol. 40:89–97.
   Web of Science ®Google Scholar
• King I, Childs T, Dosett C, Ostrander JG, Monsen R. 1990. Shellfish: Proximate composition, minerals, fatty acids and sterols. J Am Diet Assoc. 90:677–685.
   PubMedGoogle Scholar
• Luzia LA, Sampaio GR, Castellucci CMN, Torres EAFS. 2003. The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food Chem. 83:93–97.
   Web of Science ®Google Scholar
• Njinkoue J-M, Barnathan G, Miralles J, Gaydoud E-M, Sambe A. 2002. Lipids and fatty acids in muscle, liver and skin of three edible fish from the Senegalese coast: Sardinella maderensis, Sardinella aurita and Cephalopholis taeniops. Comp Biochem Physiol B. 131:395–402.
   Web of Science ®Google Scholar
• Oehlenschläger J. 2006. Cholesterol content in seafood, data from the last decade. In: Luten JB, Jacobsen C, Bekaert K, Saebo A, Oehlenschläger J. editors. Seafood research from fish to dish, quality, safety and processing of wild and farmed fishWageningen Academic Publishers, Wageningen, Netherlands41–57.
   Google Scholar
• Osman H, Suriah AR, Law EC. 2001. Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters. Food Chem. 73:55–60.
   Web of Science ®Google Scholar
• Özyurt G, Polat A, Özkütük S. 2005. Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus) captured in Iskenderun bay, eastern Mediterranean coast of Turkey. Eur Food Res Technol. 20:120–124.
   Google Scholar
• Özogul Y, Polat A, Ucak İ, Ozogul F. 2011. Seasonal fat and fatty acids variations of seven marine fish species from the Mediterranean Sea. Eur J Lipid Sci Tech. 113:1491–1498.
   Web of Science ®Google Scholar
• Pakrashi SC, Duutta PK, Achari B, Misra S, Choundhury A, Chattopadhyay S, Ghost A. 1989. Lipids and fatty acids of the horseshoe crabs Tachypleus gigas and Carcinoscorpius rotundicauda. Lipids. 24:443–447.
   Web of Science ®Google Scholar
• Pettersson A. 2010. Effects of Replacing Fish Oil with Vegetable Oils in Feed for Rainbow Trout (Oncorhynchus mykiss) and Arctic Charr (Salvelinus alpinus), PhD Thesis, Swedish University of Agricultural Sciences Uppsala.
   Google Scholar
• Piironen V, Toivo J, Lampi A-M. 2002. New data for cholesterol contents in meat, fish, milk, eggs and their products consumed in Finland. J Food Compos Anal. 15:705–713.
   Web of Science ®Google Scholar
• Saldanha T, Savaya ACHF, Eberlin MN, Bragagnolo N. 2006. HPLC separation and determination of 12 cholesterol oxidation products in fish: Comparative study of RI, UV, and APCI-MS detectors. J Agric Food Chem. 54:4107–4113.
   PubMed Web of Science ®Google Scholar
• Souchet N, Laplante S. 2007. Seasonal and geographical variations of sterol composition in snow crab hepatopancreas and pelagic fish viscera from Eastern Quebec. Comp Biochem Physiol B. 147:378–386.
   PubMed Web of Science ®Google Scholar
• Sutharshiny S, Sivashanthini K. 2011. Total lipid and cholesterol content in the flesh of the five important commercial fishes from waters around Jaffna Peninsula, Sri Lanka. Int J Biol Chem. 5:161–169.
   Google Scholar
• Teshima S. 1992. Sterols of crustaceans, molluscs and fish. In: Nes WD, Patterson GW. editors. Physiology and biochemistry of sterolsAOCS Press, Illinois229–259.
   Google Scholar
• Tsape K, Sinanoglou VJ, Miniadis-Meimaroglou S. 2010. Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species. Food Chem. 122:292–299.
   Web of Science ®Google Scholar
• Uysal K, Bulbul M, Donmez M, Seckin AK. 2008. Changes in some components of the muscle lipids of three freshwater fish species under natural extreme cold and temperate conditions. Fish Physiol Biochem. 34:455–463.
   PubMed Web of Science ®Google Scholar
• Valenzuela A, Sanhueza J, Nieto S. 2003. Cholesterol oxidation: Health hazard and the role of antioxidants in prevention. Biol Res. 36:291–302.
   PubMed Web of Science ®Google Scholar
• WHO. 2003. Report of the Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Disease (2002: Geneva, Switzerland), WHO Technical Report Series 916. Geneva: WHO.
   Google Scholar
• Yanar Y, Çelik M. 2005. Note. Seasonal variations of fatty acid composition in wild marine shrimps (Penaeus semisulcatus De Haan, 1844 and Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean Sea. Food Sci Tech Int. 11:391–395.
   Web of Science ®Google Scholar
• Zhang RZ, Li L, Liu ST, Chen RM, Rao PF. 1999. An improved method of cholesterol determination in egg yolk by HPLC. J Food Biochem. 23:351–361.
   Web of Science ®Google Scholar
• Zhang X, Cambrai A, Miesch M, Roussi S, Raul F, Aoude-Werner D, Marchioni E. 2006. Separation of ¢5- and ¢7-phytosterols by adsorption chromatography and semipreparative reversed phase high-performance liquid chromatography for quantitative analysis of phytosterols in foods. J Agric Food Chem. 54:1196–1202.
   PubMed Web of Science ®Google Scholar