Eating more sardines instead of fish oil supplementation: Beyond omega-3 polyunsaturated fatty acids, a matrix of nutrients with cardiovascular benefits.

Omega-3 polyunsaturated fatty acids (n-3 PUFA) play a significant role in the prevention and management of cardiometabolic diseases associated with a mild chronic pro-inflammatory background, including type 2 diabetes, hypertension, hypertriglyceridaemia, and fatty liver disease. The effects of n-3 PUFA supplements specifically, remain controversial regarding reducing risks of cardiovascular events. n-3 PUFA supplements come at a cost for the consumer and can result in polypharmacy for patients on pharmacotherapy. Sardines are a well-known, inexpensive source of n-3 PUFA and their consumption could reduce the need for n-3 PUFA supplementation. Moreover, sardines contain other cardioprotective nutrients, although further insights are crucial to translate a recommendation for sardine consumption into clinical practice. The present review discusses the matrix of nutrients contained in sardines which confer health benefits for cardiometabolism, beyond n-3 PUFA. Sardines contain calcium, potassium, magnesium, zinc, iron, taurine, arginine and other nutrients which together modulate mild inflammation and exacerbated oxidative stress observed in cardiovascular disease and in haemodynamic dysfunction. In a common serving of sardines, calcium, potassium, and magnesium are the minerals at higher amounts to elicit clinical benefits, whilst other nutrients are present in lower but valuable amounts. A pragmatic approach towards the consumption of such nutrients in the clinical scenario should be adopted to consider the dose-response relationship effects on physiological interactions. As most recommendations currently available are based on an indirect rationale of the physiological actions of the nutrients found in sardines, randomised clinical trials are warranted to expand the evidence on the benefits of sardine consumption.

The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.

The effect of adding pink pepper (Schinus terebinthifolius Raddi) fruits during sardines canning to minimize cholesterol oxidation were investigated. Canning resulted in an exchange of fatty acids, cholesterol and cholesterol oxides between fish muscle and liquid medium (soybean oil). It also induced lipid oxidation, which was demonstrated by the degradation of fatty acids and the formation of cholesterol oxides. Cholesterol oxides increased from 39.53 ± 2.14 µg/g (raw sardines) to 116.04 ± 0.78 µg/g (control sardines) after canning. However, lower levels were found in samples with pink pepper. Additionally, chromatographic analyses showed the migration of compounds (phenolic acids, flavonoids, tannins, terpenes) from pink pepper to sardines, indicating the constituents that could have contributed to its antioxidant properties. Thus, pink pepper may be highlighted as a suitable additive to reduce the intake of cholesterol oxides, minimizing the loss of nutritional quality in canned fish.

Data on metals, nonmetal, and metalloid in the samples of the canned tuna and canned sardines sold in Brazil.

The safety of food is a matter of global concern today. Continuous monitoring of canned tuna and canned sardines quality is essential regarding metal, nonmetal, and metalloid content. In this article, we present the data on the elemental content obtained in canned tuna and canned sardines by using inductively coupled plasma optical spectrometry (ICP OES), as well as the data on Pollution Index (PI) and Health Risk Index (HRI). Pollution index and health risk index are tools used to assess elemental contamination in the environment and food. A total of 6 metals (Al, Ba, Ca, Cu, Fe, and Zn), one nonmetal (Se), and one metalloid (As) were quantified in the samples of the canned tuna and canned sardines. For elements as Al, Cu, Fe, and Se, PI > 1. In addition, Cd, Co, Cr, Ni, Zn, and Pb have PI values less than 1. The HRI values for some canned tuna samples were above 1 for elements such as Al, Ba, Ca, and As. For canned sardines, the elements Cr, Ni, and As showed HRI values >1.

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 µg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. PRACTICAL APPLICATION: Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants.

Phylogeny and biogeography of Triportheidae (Teleostei: Characiformes) based on molecular data.

Triportheidae represents a relatively small family of characiform fishes with highly modified morphology. The relationship among characiform families is still unclear, and a phylogenetic analysis for the family including a representative number of Triportheus species has never been performed. Here, we inferred a phylogeny for 19 of the 22 species recognized for this family and two possible new Triportheus species using two mitochondrial and three nuclear genes. Our results show that (1) Triportheidae is monophyletic and a sister group of the clade consisting of the families Bryconidae and Gasteropelecidae; (2) Triportheus is monophyletic, but some species need to be reviewed and described; (3) all genera in Triportheidae, except for Agoniates originated in the period between Early Oligocene and Early Miocene; and (4) speciation in Triportheidae coincides with important geological events in South America, reinforcing the importance of time-calibrated trees to study fish evolution.

Warm oceanographic anomalies and fishing pressure drive seabird nesting north.

Parallel studies of nesting colonies in Mexico and the United States show that Elegant Terns (Thalasseus elegans) have expanded from the Gulf of California Midriff Island Region into Southern California, but the expansion fluctuates from year to year. A strong inverse relationship between nesting pairs in three Southern California nesting areas [San Diego saltworks, Bolsa Chica Ecological Reserve, and Los Angeles Harbor (1991 to 2014)] and Isla Rasa in the Midriff (1980 to 2014) shows that terns migrate northward when confronting warm oceanographic anomalies (>1.0°C), which may decrease fish availability and hamper nesting success. Migration pulses are triggered by sea surface temperature anomalies localized in the Midriff and, secondarily, by reductions in the sardine population as a result of intensive fishing. This behavior is new; before year 2000, the terns stayed in the Midriff even when oceanographic conditions were adverse. Our results show that terns are responding dynamically to rapidly changing oceanographic conditions and fish availability by migrating 600 km northwest in search of more productive waters.

Histamina em conservas de sardinha / Histamine in canned sardines

O presente estudo avaliou a presença de histamina em 122 amostras de sardinha em conserva, produzidas com três diferentes espécies, por três indústrias, localizadas nos municípios de São Gonçalo e Niterói. As amostras foram divididas em cinco lotes com exemplares de sardinhas provenientes da Venezuela (Sardinella aurita), Marrocos (S. pilchardus) e do Brasil (S. brasiliensis). Avaliou-se a qualidade inicial da matéria-prima por meio de parâmetros sensoriais e pelo teor de histamina utilizando-se o método de cromatografia em camada delgada. As amostras oriundas da Venezuela e Marrocos apresentaram valores abaixo de 5 mg/100 g e as nacionais, valores semelhantes ou superiores a 10 mg/100g. Conclui-se que há necessidade de um maior controle e monitorização da temperatura da sardinha desde a captura até o processamento, para que o produto final apresente boa qualidade e não represente perigo de intoxicação ao consumidor.

In this study, the presence of histamine in 122 samples of canned sardines produced with three different species by three industries located in the municipalities of Sao Goncalo and Niteroi was evaluated. The samples were divided into five lots with copies of sardines from Venezuela (Sardinella aurita), Morocco (S. pilchardus) and Brazil (S. brasiliensis). The initial quality of raw material was evaluated by sensorial parameters and by the histamine level using a semi-quantitative method of thin-layer chromatography. The results of the samples from Venezuela and Morocco showed values below 5 mg/100g, and the national samples showed values similar or greater than 10 mg/100g. It follows that there is need for greater control and monitoring of temperature from capture to processing, to guarantee good quality to the final product, and to avoid risk of poisoning to the consumer.

Histamina em conservas de sardinha / Histamine in canned sardines

O presente estudo avaliou a presença de histamina em 122 amostras de sardinha em conserva, produzidas com três diferentes espécies, por três indústrias, localizadas nos municípios de São Gonçalo e Niterói. As amostras foram divididas em cinco lotes com exemplares de sardinhas provenientes da Venezuela (Sardinella aurita), Marrocos (S. pilchardus) e do Brasil (S. brasiliensis). Avaliou-se a qualidade inicial da matéria-prima por meio de parâmetros sensoriais e pelo teor de histamina utilizando-se o método de cromatografia em camada delgada. As amostras oriundas da Venezuela e Marrocos apresentaram valores abaixo de 5 mg/100 g e as nacionais, valores semelhantes ou superiores a 10 mg/100g. Conclui-se que há necessidade de um maior controle e monitorização da temperatura da sardinha desde a captura até o processamento, para que o produto final apresente boa qualidade e não represente perigo de intoxicação ao consumidor.(AU)

In this study, the presence of histamine in 122 samples of canned sardines produced with three different species by three industries located in the municipalities of Sao Goncalo and Niteroi was evaluated. The samples were divided into five lots with copies of sardines from Venezuela (Sardinella aurita), Morocco (S. pilchardus) and Brazil (S. brasiliensis). The initial quality of raw material was evaluated by sensorial parameters and by the histamine level using a semi-quantitative method of thin-layer chromatography. The results of the samples from Venezuela and Morocco showed values below 5 mg/100g, and the national samples showed values similar or greater than 10 mg/100g. It follows that there is need for greater control and monitoring of temperature from capture to processing, to guarantee good quality to the final product, and to avoid risk of poisoning to the consumer.(AU)

The use of the sardine scale (Sardinella brasiliensis - STEIDACHNER, 1859), preserved in glicerine, in experimental lamellar keratoplasties in dogs / Emprego de escama de sardinha (Sardinella brasiliensis - STEIDACHNER, 1859), conservada em glicerina, em ceratoplastias lamelares experimentais em cães

Sardine scales (Sardinella brasiliensis) were experimentally studied as a corneal substitute in keratectomy in dogs. For this purpose, fourteen healthy male and female mongrel dogs, with an average weight of ten kilograms, were used. The recipient corneas and the implanted material were examined macro- and microscopically at 1, 3, 7, 14, 30 and 60 postoperative days. The clinical evidence for the lamellar graft showed a higher incidence of photophobia and blepharospasm during the early and intermediate postoperative periods, tending to regress during later phases. The corneas showed a mild and equally regressive edema, a more proeminent neovascularization during the intermediate periods and rare neovascularization at the later ones. The microscopic study demonstrated a "benign pattern" of reaction signs. Moreover, both studies showed good adhesiveness of the "prosthesis", and neoformed epithelium and neoformed stroma beneath and above the prosthesis. The transparency of the recipient corneas close to the graft areas was maintained for fourteen days. For the interlamellar procedure, the phenomena showed an evident "benign pattern" with non-significant reaction signs. There were no signs of extrusion of the prosthesis. The sardine scale can be used with good results in lamellar keratoplasties in dogs for tectonic effects.

Estudou-se experimentalmente a escama de sardinha (Sardinella brasiliensis) como substituto de córneas no reparo de ceratectomias superficiais em cães. Utilizaram-se 14 animais, machos e fêmeas, sem raça definida, com peso médio de 10 kg, considerados sadios. Analisaram-se, macro e microscopicamente, as córneas receptoras bem como o material implantado aos 1, 3, 7, 14, 30 e 60 dias de pós-operatório. As evidências clínicas para a enxertia lamelar mostraram fotofobia e blefarospasmo mais incidentes nos períodos iniciais e intermediários, com tendência à regressão nos tardios. Revelaram edema discreto e igualmente regressivo; neoformação vascular mais incidente nas fases intermediárias e pouco nas tardias. O estudo microscópico evidenciou quadro reacional compatível com "padrão benigno" a exemplo do que fora visto macroscopicamente. Ambos retrataram boa adesividade da "prótese", epitélio e estroma neoformados, sob e sobrepostos a ela. A transparência das córneas receptoras, junto às zonas de enxertia, manteve-se por 14 dias. Para a enxertia interlamelar, observou-se quadro reacional pouco significativo. Para ambas as enxertias, não foram observados sinais de extrusão do material implantado. A escama de sardinha pode ser empregada para fins tectônicos, com bons resultados em ceratoplastias lamelares em cães.

Sardinhas inteiras, salgadas e prensadas: condições higiênico-sanitárias, estado de conservação e valor nutritivo / Whole, salted and pressed sardines: hygienic-sanitary conditions, conservation status and nutritional value

Foram analisadas 62 amostras de sardinhas inteiras, salgadas e prensadas, coleta das e industrializadas nos Estados de São Paulo, Rio de .Janeiro, Santa Catarina e Paraná. Para a verificação das condições higiênico-sanitárias e do estado de conservação do produto final, foram efetuadas análises microbiológica, microseôpíca e química. A avaliação do valor nutritivo das sardinhas foi efetuada através da determinação de sua composição centesimal. O exame microbiológico demonstrou que 96,77% das amostras analisadas estavam satisfatórias para o consumo, e somente 3,23% apresentavam leveduras acima do limite, permitido pela legislação brasileira. Não foram encontrados insetos, ovos ou larvas de insetos, ácaros e nematóides. Os resultados das reações de Êber, para amoníaco, e de gás sulfídrico executadas nestas amostras coincidiram com os dos exames microbiológicos. Com base neste estudo, os autores sugerem revisão na legislação brasileira vigente referente a este tipo de alimento (AU).