Volume 30, Issue 12 (March 2020)
Studies in Medical Sciences 2020, 30(12): 981-993 |
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kheiri A, aliakbarlu J, tehmasebi R. EVALUATION OF ANTIOXIDANT PROPERTIES OF PERCH AND CARP FISH OF ARAS RIVER AND THEIR HEALTH EFFECTS IN HUMANS. Studies in Medical Sciences 2020; 30 (12) :981-993
URL: http://umj.umsu.ac.ir/article-1-4944-en.html
URL: http://umj.umsu.ac.ir/article-1-4944-en.html
Associate Professor, Department of Health Food, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran (Corresponding Author) , J.aliakbarlu@urmia.ac.ir
Abstract: (8365 Views)
Background & Aims: The natural antioxidants in fish play an important role in inhibiting free radicals and preventing diseases such as cancer, atherosclerosis, diabetes, and so on. This study was conducted to evaluate the health effects of eating perch and carp fish meat of Aras River in humans in the North West of Iran.
Materials & Methods: In this research, after the preparation of aqueous and alcoholic meat extracts of 2 species of fish caught in the Aras river in the northwest of Iran, their antioxidant activity was compared with synthetic antioxidant BHT using DPPH, ABTS, and RP methods. Results were analyzed by one-way ANOVA and Duncan's post hoc test.
Results: According to the results obtained in the aqueous and alcoholic extracts, perch fish meat had significantly higher antioxidant properties and regenerative capacity than carp fish meat. There was a significant difference between the 2 species (p <0.05).
Conclusion: These results, considering the beneficial effects of antioxidants on human health, recommend the consumption of fish, especially fish with antioxidant properties and high levels of remission, such as perch fish.
Materials & Methods: In this research, after the preparation of aqueous and alcoholic meat extracts of 2 species of fish caught in the Aras river in the northwest of Iran, their antioxidant activity was compared with synthetic antioxidant BHT using DPPH, ABTS, and RP methods. Results were analyzed by one-way ANOVA and Duncan's post hoc test.
Results: According to the results obtained in the aqueous and alcoholic extracts, perch fish meat had significantly higher antioxidant properties and regenerative capacity than carp fish meat. There was a significant difference between the 2 species (p <0.05).
Conclusion: These results, considering the beneficial effects of antioxidants on human health, recommend the consumption of fish, especially fish with antioxidant properties and high levels of remission, such as perch fish.
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