Fish and other seafood, among our food sources, are becoming increasingly important in human health and nutrition due to the biotic components they contain that have therapeutic effects. Fatty acids, along with their energy-yielding properties, serve various functions, including regulation of body metabolism and signaling. Seafood has been favored not only for its healthful and nutritional value but also for its affordability. Fish is a key nutritional source due to its phospholipids, polyunsaturated fatty acids, and minerals. Fish and seafood contain essential fatty acids such as EPA and DHA. Recent studies on fish have highlighted the atherogenic index (AI), thrombogenic index (TI), hypocholesterolemic/hypercholesterolemic (H/H) ratio, health-promoting index (HPI), ARA/EPA ratio, and meat-lipid quality index (FLQ) values of fatty acids. This study aims to provide a concise review of the human health and nutritional quality value of lipids.
Fatty acids, health indices, HPI, nutritional indices, human health