@article{Zhang2026, 
author = {Zhentao Zhang and Lipin Chen and Maoling He and Chengcheng Wang and Guanghua Xia and Gang Yu and Tiantian Zhang and Haohao Shi and Yuming Wang},
title = {Advances in the nutritional value, functional factors, and health benefits of tuna and its derived products},
year = {2026},
journal = {Food Science and Human Wellness},
keywords = {Tuna, Nutritional effects, Lipids, Amino acids, Oligopeptide, Canned tuna},
url = {https://www.sciopen.com/article/10.26599/FSHW.2026.9250940},
doi = {10.26599/FSHW.2026.9250940},
abstract = {Tuna is a popular deep-sea pelagic fish that is both flavorful and nutritious and contains polyunsaturated fatty acids, amino acids, selenium, oligopeptides, and other beneficial nutrients. As an important part of the dietary structure of Chinese residents, aquatic products play a key role in ensuring a supply of high-quality nutrients. In recent years, with the development of science and technology, researchers have discovered a variety of nutritional benefits in marine foods, including tuna. Owing to its rich nutrient content and health benefits, the growing popularity of tuna has not only led to an increase in the aquaculture industry but also stimulated the tuna-related food processing industry, including traditional canned tuna and emerging functional foods. This review focuses on the nutritional composition of tuna. Researchers have elucidated its various health-promoting functions, including anti-inflammatory, antioxidant, anticancer, antiobesity, immune-boosting, and antiaging properties. This review also discusses the processing directions for tuna meat and its byproducts, offering insights into the sustainable development of the tuna industry.}
}