Tag: salmon

Articles

• Recommended fatty fish for breast cancer patients & survivors

News

08/20/12

High circulating vitamin B6 linked to lower risk of ER+/PR+ BC

Foods

• • salmon

Studies

• Feeding global aquaculture Cite
  Roberts S, Jacquet J, Majluf P, Hayek MN. Feeding global aquaculture. Science Advances. American Association for the Advancement of Science (AAAS); 2024; 10 10.1126/sciadv.adn9698
• Atlantic salmon (Salmo salar) waste as a unique source of biofunctional protein hydrolysates: Emerging productions, promising applications, and challenges mitigation Cite
  Haq M, Ali MS, Park J, Kim J, Zhang W, Chun B. Atlantic salmon (Salmo salar) waste as a unique source of biofunctional protein hydrolysates: Emerging productions, promising applications, and challenges mitigation. Food Chemistry. Elsevier BV; 2025; 462:141017 10.1016/j.foodchem.2024.141017
• 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
• Patterns of Seafood Consumption Among New Hampshire Residents Suggest Potential Exposure to Per- and Polyfluoroalkyl Substances Cite
  Crawford KA, Gallagher LG, Giffard NG, Gardiner CL, Keirns T, Fernando S, et al. Patterns of Seafood Consumption Among New Hampshire Residents Suggest Potential Exposure to Per- and Polyfluoroalkyl Substances. Exposure and Health. Springer Science and Business Media LLC; 2024; 10.1007/s12403-024-00640-w
• 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
• Reducing the Use of Antibiotics in European Aquaculture with Vaccines, Functional Feed Additives and Optimization of the Gut Microbiota Cite
  Hoseinifar SH, Ashouri G, Marisaldi L, Candelma M, Basili D, Zimbelli A, et al. Reducing the Use of Antibiotics in European Aquaculture with Vaccines, Functional Feed Additives and Optimization of the Gut Microbiota. Journal of Marine Science and Engineering. MDPI AG; 2024; 12:204 10.3390/jmse12020204
• Emerging perspectives: unraveling the anticancer potential of vitamin D3 Cite
  Wakle KS, Mokale SN, Sakle NS. Emerging perspectives: unraveling the anticancer potential of vitamin D3. Naunyn-Schmiedeberg's Archives of Pharmacology. Springer Science and Business Media LLC; 2023; 10.1007/s00210-023-02819-5
• Quantifying regional feed utilization, production and nutrient waste emission of Norwegian salmon cage aquaculture Cite
  Wang C, Olsen Y. Quantifying regional feed utilization, production and nutrient waste emission of Norwegian salmon cage aquaculture. Aquaculture Environment Interactions. Inter-Research Science Center; 2023; 15:231-249 10.3354/aei00463
• 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 extensive review of marine pigments: sources, biotechnological applications, and sustainability Cite
  Muñoz-Miranda LA, Iñiguez-Moreno M. An extensive review of marine pigments: sources, biotechnological applications, and sustainability. Aquatic Sciences. Springer Science and Business Media LLC; 2023; 85 10.1007/s00027-023-00966-8
• 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
• Chemical hazards in smoked meat and fish Cite
  Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, et al. Chemical hazards in smoked meat and fish. Food Science & Nutrition. Wiley; 2021; 10.1002/fsn3.2633
• An Update on the Content of Fatty Acids, Dioxins, PCBs and Heavy Metals in Farmed, Escaped and Wild Atlantic Salmon (Salmo salar L.) in Norway Cite
  Jensen I, Eilertsen K, Otnæs CHA, Mæhre HK, Elvevoll EO. An Update on the Content of Fatty Acids, Dioxins, PCBs and Heavy Metals in Farmed, Escaped and Wild Atlantic Salmon (Salmo salar L.) in Norway. Foods. MDPI AG; 2020; 9:1901 10.3390/foods9121901
• On a Beam of Light: Photoprotective Activities of the Marine Carotenoids Astaxanthin and Fucoxanthin in Suppression of Inflammation and Cancer Cite
  Catanzaro E, Bishayee A, Fimognari C. On a Beam of Light: Photoprotective Activities of the Marine Carotenoids Astaxanthin and Fucoxanthin in Suppression of Inflammation and Cancer. Marine Drugs. MDPI AG; 2020; 18:544 10.3390/md18110544
• Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties Cite
  Sutliff A, O'Connor L, Hendrick A, Tang M, Quinn K, Doenges K, et al. Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties. Current Developments in Nutrition. Oxford University Press (OUP); 2020; 4:128-128 10.1093/cdn/nzaa041_032
• Astaxanthin Modulates Apoptotic Molecules to Induce Death of SKBR3 Breast Cancer Cells Cite
  Kim MS, Ahn YT, Lee CW, Kim H, An WG. Astaxanthin Modulates Apoptotic Molecules to Induce Death of SKBR3 Breast Cancer Cells. Marine Drugs. MDPI AG; 2020; 18:266 10.3390/md18050266
• Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”? Cite
  McDonald ST. Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”?. Advances in Food Technology and Nutritional Sciences - Open Journal. Openventio Publishers; 2015; 1:130-134 10.17140/aftnsoj-1-122
• Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon Cite
  Steppeler C, Haugen J, Rødbotten R, Kirkhus B. Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2016; 64:487-496 10.1021/acs.jafc.5b04201
• Decontaminated fishmeal and fish oil from the Baltic Sea are promising feed sources for Arctic char (Salvelinus alpinusL.)-studies of flesh lipid quality and metabolic profile Cite
  Cheng K, Wagner L, Moazzami AA, Gómez-Requeni P, Schiller Vestergren A, Brännäs E, et al. Decontaminated fishmeal and fish oil from the Baltic Sea are promising feed sources for Arctic char (Salvelinus alpinusL.)-studies of flesh lipid quality and metabolic profile. European Journal of Lipid Science and Technology. Wiley; 2015; 118:862-873 10.1002/ejlt.201500247
• Reconnaissance of 47 antibiotics and associated microbial risks in seafood sold in the United States Cite
  Done HY, Halden RU. Reconnaissance of 47 antibiotics and associated microbial risks in seafood sold in the United States. Journal of Hazardous Materials. Elsevier BV; 2015; 282:10-17 10.1016/j.jhazmat.2014.08.075
• 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
• Flesh nutritional content of growth hormone transgenic and non-transgenic coho salmon compared to various species of farmed and wild salmon Cite
  Friesen E, Higgs D, Devlin R. Flesh nutritional content of growth hormone transgenic and non-transgenic coho salmon compared to various species of farmed and wild salmon. Aquaculture. Elsevier BV; 2015; 437:318-326 10.1016/j.aquaculture.2014.11.035
• The toxicity of the anti-sea lice pesticide AlphaMax® to the polychaete worm Nereis virens Cite
  Van Geest J, Burridge L, Kidd K. The toxicity of the anti-sea lice pesticide AlphaMax® to the polychaete worm Nereis virens. Aquaculture. Elsevier BV; 2014; 430:98-106 10.1016/j.aquaculture.2014.03.044
• Effects of skin removal on contaminant levels in salmon and trout filets Cite
  Zhang X, Gandhi N, Bhavsar SP, Ho LS. Effects of skin removal on contaminant levels in salmon and trout filets. Science of The Total Environment. Elsevier BV; 2013; 443:218-225 10.1016/j.scitotenv.2012.10.090
• 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
• Effect of Processing Conditions on Trace Elements in Fish Roe from Six Commercial New Zealand Fish Species Cite
  Bekhit AEA, Morton JD, Dawson CO. Effect of Processing Conditions on Trace Elements in Fish Roe from Six Commercial New Zealand Fish Species. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2008; 56:4846-4853 10.1021/jf8005646
• Lipid Composition and Contaminants in Farmed and Wild Salmon Cite
  Hamilton MC, Hites RA, Schwager SJ, Foran JA, Knuth BA, Carpenter DO. Lipid Composition and Contaminants in Farmed and Wild Salmon. Environmental Science & Technology. American Chemical Society (ACS); 2005; 39:8622-8629 10.1021/es050898y
• The Content of Favorable and Unfavorable Polyunsaturated Fatty Acids Found in Commonly Eaten Fish Cite
  Weaver KL, Ivester P, Chilton JA, Wilson MD, Pandey P, Chilton FH. The Content of Favorable and Unfavorable Polyunsaturated Fatty Acids Found in Commonly Eaten Fish. Journal of the American Dietetic Association. Elsevier BV; 2008; 108:1178-1185 10.1016/j.jada.2008.04.023
• HER2 (erbB-2)-targeted effects of the ϖ-3 polyunsaturated. Fatty acid α-linolenic acid (ALA; 18:3n-3) in breast cancer cells: the «fat features» of the «Mediterranean diet» as an «anti-HER2 cocktail» Cite
  Menéndez JA, Vázquez-Martín A, Ropero S, Colomer R, Lupu R, Trueta J. HER2 (erbB-2)-targeted effects of the ϖ-3 polyunsaturated. Fatty acid α-linolenic acid (ALA; 18:3n-3) in breast cancer cells: the «fat features» of the «Mediterranean diet» as an «anti-HER2 cocktail». Clinical and Translational Oncology. Springer Science and Business Media LLC; 2006; 8:812-820 10.1007/s12094-006-0137-2
• 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