Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part C
Antioxidant activity of fish liver oil: A review
Author(s): Sohel Rana Sheakh, Jasmine Sultana, Debasmita Sarkar, Khan Farhana Mahreen and Prathiksa Pramanik
Abstract: Fish liver oil is a rich source of bioactive compounds, including omega-3 fatty acids (EPA and DHA), fat-soluble vitamins (A and D), and various polyphenols, which contribute to its potent antioxidant activity. These bioactive components help neutralize free radicals, reduce oxidative stress, and protect cellular structures from damage, thereby playing a crucial role in preventing chronic diseases such as cardiovascular disorders, neurodegenerative conditions, and inflammatory diseases. Additionally, the antioxidant properties of fish liver oil have been linked to improved immune function and skin health. This review explores the mechanisms underlying the antioxidant potential of fish liver oil, its health benefits, and its role in mitigating oxidative damage.
DOI: 10.22271/foodsci.2025.v6.i1c.201
Pages: 188-191 | Views: 205 | Downloads: 88
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How to cite this article:
Sohel Rana Sheakh, Jasmine Sultana, Debasmita Sarkar, Khan Farhana Mahreen, Prathiksa Pramanik. Antioxidant activity of fish liver oil: A review. J Curr Res Food Sci 2025;6(1):188-191. DOI: 10.22271/foodsci.2025.v6.i1c.201
