Tag: herring

Herring: Small fish found near the cost or around fishing banks in shallow, temperate waters. Herring are often consumed as sardines in the U.S. A good source of omega-3 fatty acids.

Articles

Recommended fatty fish for breast cancer patients & survivors

Foods

- herring and sardines

Studies

Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives Cite
Demelash Abera B, Alefe Adimas M. Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives. Heliyon. Elsevier BV; 2024; 10:e33905 10.1016/j.heliyon.2024.e33905
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health Cite
Lee C, Lee J, Eor JY, Kwak M, Huh CS, Kim Y. Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health. Food Science of Animal Resources. Korean Society for Food Science of Animal Resources; 2023; 43:723-750 10.5851/kosfa.2023.e44
Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin Cite
Pereira L, Cotas J. Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin. Marine Drugs. MDPI AG; 2023; 21:323 10.3390/md21060323
An Update of Lectins from Marine Organisms: Characterization, Extraction Methodology, and Potential Biofunctional Applications Cite
Ahmmed MK, Bhowmik S, Giteru SG, Zilani MNH, Adadi P, Islam SS, et al. An Update of Lectins from Marine Organisms: Characterization, Extraction Methodology, and Potential Biofunctional Applications. Marine Drugs. MDPI AG; 2022; 20:430 10.3390/md20070430
Dietary Piperine Suppresses Obesity-Associated Breast Cancer Growth and Metastasis by Regulating the miR-181c-3p/PPARα Axis Cite
Rajarajan D, Natesh J, Penta D, Meeran SM. Dietary Piperine Suppresses Obesity-Associated Breast Cancer Growth and Metastasis by Regulating the miR-181c-3p/PPARα Axis. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2021; 10.1021/acs.jafc.1c05670
Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations Cite
Utri Z, Głąbska D. Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations. Foods. MDPI AG; 2020; 9:1482 10.3390/foods9101482
Early Life Residence, Fish Consumption, and Risk of Breast Cancer Cite
Haraldsdottir A, Steingrimsdottir L, Valdimarsdottir UA, Aspelund T, Tryggvadottir L, Harris TB, et al. Early Life Residence, Fish Consumption, and Risk of Breast Cancer. Cancer Epidemiology Biomarkers & Prevention. American Association for Cancer Research (AACR); 2016; 26:346-354 10.1158/1055-9965.epi-16-0473-t
Increased Plasma Levels of Chemoresistance-Inducing Fatty Acid 16:4(n-3) After Consumption of Fish and Fish Oil Cite
Daenen LGM, Cirkel GA, Houthuijzen JM, Gerrits J, Oosterom I, Roodhart JML, et al. Increased Plasma Levels of Chemoresistance-Inducing Fatty Acid 16:4(n-3) After Consumption of Fish and Fish Oil. JAMA Oncology. American Medical Association (AMA); 2015; 1:350 10.1001/jamaoncol.2015.0388
Health-related lipids components of sardine muscle as affected by photooxidation Cite
Cardenia V, Rodriguez-Estrada MT, Baldacci E, Lercker G. Health-related lipids components of sardine muscle as affected by photooxidation. Food and Chemical Toxicology. Elsevier BV; 2013; 57:32-38 10.1016/j.fct.2013.02.053
Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products Cite
Essumang D, Dodoo D, Adjei J. Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products. Journal of Food Composition and Analysis. Elsevier BV; 2012; 27:128-138 10.1016/j.jfca.2012.04.007
Occurrence of heterocyclic amines in cooked meat products Cite
Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Occurrence of heterocyclic amines in cooked meat products. Meat Science. Elsevier BV; 2012; 90:739-746 10.1016/j.meatsci.2011.11.005
Assessment of trace elements in canned fishes (mackerel, tuna, salmon, sardines and herrings) marketed in Georgia and Alabama (United States of America) Cite
Ikem A, Egiebor NO. Assessment of trace elements in canned fishes (mackerel, tuna, salmon, sardines and herrings) marketed in Georgia and Alabama (United States of America). Journal of Food Composition and Analysis. Elsevier BV; 2005; 18:771-787 10.1016/j.jfca.2004.11.002
Health benefits and potential risks related to consumption of fish or fish oil Cite
Sidhu KS. Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology. Elsevier BV; 2003; 38:336-344 10.1016/j.yrtph.2003.07.002
Formation ofN-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions Cite
Sen NP, Seaman SW, Baddoo PA, Burgess C, Weber D. Formation ofN-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2001; 49:2096-2103 10.1021/jf0011384