Omega-3 polyunsaturated fatty acids (n-3 PUFA) are crucial in the prevention and treatment of cardiometabolic disorders such type 2 diabetes, hypertriglyceridemia, fatty liver disease, and hypertension that are associated with mild chronic inflammation.

Research is still being done to determine how well n-3 PUFA supplements reduce the risk of cardiovascular events. An inexpensive source of n-3 PUFA, sardines may lessen the need for n-3 PUFA supplementation.

Sardines’ micronutrient content

Sardines have more calcium than other fish, making them an excellent source of the mineral. Sardines, at about 100 g, supply 38% of the daily amount (RDA) for calcium.

Sardines have a beneficial impact on blood pressure and lipid profiles and are a rich source of n-3 PUFA. Potassium, zinc, and magnesium are nutrients found in sardines that have been shown to reduce.

They also include zinc and niacin, which may aid to raise levels of fat and lipoprotein.

Sardines have more iron than other regularly consumed fish, making them a rich source of the mineral. Iron levels in sardines are comparable to those in meat, a source of iron that is consumed worldwide.

Consuming sardines can assist people in obtaining the eight mg/d of iron recommended for all age groups, which can be found in sardines. This is especially advantageous for vegetarians and vegans.

Sardine functional amino acids

Taurine and arginine, two amino acids that are crucial for cardiometabolism, are found in sardines. These amino acids operate as structural biomolecules and as regulators of the vascular system and the immune system.Arginine is an essential amino acid that maintains stable blood pressure and overall vascular health. It serves as a substrate in synthesizing endothelium-derived nitric oxide, which helps reduce systemic blood pressure. Despite the limited clinical evidence on the link between arginine consumption and cardiovascular outcomes, sardine intake can facilitate overall arginine consumption.

Taurine, an amino sulfonic acid, plays various biochemical roles. Its antioxidant activity has been found to positively affect the cardiovascular system, resulting in clinical benefits such as normalization of blood pressure and improving lipid and glycaemic indices.

The taurine content in sardines, 147 mg per 100 g, is comparable to that of tuna, beef, pork, and dark-meat chicken. Interventions involving a sardine-rich diet have revealed higher taurine intake than control groups.