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For Reviewers
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Volume 70 Authors' Index
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
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Volume 73's Reviewers Index
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TOXINS OCCURRING IN FISH, CRUSTACEA AND SHELLFISH- A REVIEW
Publication date: 2007-03-31
Pol. J. Food Nutr. Sci. 2007;57(1):5-10
KEYWORDS
ABSTRACT
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose risk to consumer’s health since they contain a variety of toxins. In addition, the risk is magnified by the fact that those toxins are usually thermo-resistant and cannot be eliminated by such treatments as cooking.
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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