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Scientific news about the fishing sector, fish and their parasites

HACCP Europe, 2014-01-27

Omega-3 Fatty Acid Can Help To Prevent Of Fatty Liver Disease (EN)

A study of the metabolic effects of omega-3 fatty acids, especially DHA, concludes that these compounds may have an even wider range of biological impacts than previously considered, and suggests they could be of significant value in the prevention of fatty liver disease.

The research, done by scientists at Oregon State University and several other institutions, was one of the first of its type to use “metabolomics,” an analysis of metabolites that reflect the many biological effects of omega-3 fatty acids on the liver. It also explored the challenges this organ faces from the “Western diet” that increasingly is linked to liver inflammation, fibrosis, cirrhosis and sometimes liver failure.


Forbes, 2014-01-27

Omega-3 fatty acids in fish might protect the aging brain (EN)

A team at the University of South Dakota looked at 1.100 postmenopausal women who'd taken part in the Women's Health Initiative Memory Study. The levels of the fatty acids DHA and EPA, found in fatty fish, were measured in their red blood cells, and the volume in different areas of their brains, as well as total brain volume, were measured via MRI at the end of the eight-year study.


FIS Spain, 2014-01-20

Favourable prospects for Vietnamese exports (EN)

There are signs that Vietnam seafood exports will continue to grow this year, as the country is seeing improvement signs from its main markets such as Japan, the EU and the US, as well as new markets like China and Hong Kong.


Ipac Acuicultura, 2014-01-17

Madrid Government publishes a guide about the main fishery products traded in the region (ES)

La Dirección General de Ordenación e Inspección de la Consejería de Sanidad de la Comunidad de Madrid ha editado, en colaboración con el Ayuntamiento de Madrid, la “Guía de los principales pescados, moluscos y crustáceos comercializados en la Comunidad de Madrid. Identificación, diferenciación y tallas mínimas”.

La guía, cuyos autores son principalmente veterinarios, consta de una introducción que define el sector; un capítulo dedicado al etiquetado, tanto de productos envasados como no envasados; las características anatómicas y los signos de frescura de pescados, moluscos y crustáceos; seguido por fichas eminentemente prácticas y visuales de especie o grupo de especies de pescados (24 fichas), moluscos (12) y crustáceos (11) en las que se hace especial hincapié en los signos de diferenciación con especies similares, tratando un total de 80 especies en la obra.


Sjóvarmál 2013, 2013-12-16

Researching on Anisakis (FO)

The PARASITE project was included in HAVSTOVAN annual report. There a short description of the project is included in page 38.