Le alici sono un toccasana per il cuore, infatti, tra le diverse specie ittiche, hanno il contenuto più alto ed equilibrato di acidi grassi omega 3 e omega 6, alleati preziosi contro infarto e ictus. A rivelarlo, è stato una ricerca spagnola dell’Università dell’Almeria che ha messo a confronto 12 varietà di pesci comuni nella dieta dei Paesi mediterranei, tra cui anche il nasello e le sardine.
L’esito dello studio è stato pubblicato sulla rivista “Journal of Food Composition and Analysis” e ha decretato la tracina drago, un pesce molto diffuso nei nostri mari e dalla carne bianca e saporita, come il più ricco in assoluto di sostanze naturali, seguita dalle alici. Queste specie ittiche, infatti, sono particolarmente ricche di grassi polinsaturi a catena lunga.
Ma tra i pesci amici del cuore, spicca anche il melù o potassolo, un pesce comune in tutto il mediterraneo, dalla carne molto morbida e dal gusto poco deciso, che a detta dei ricercatori, è quello con la combinazione di omega 3 e omega 6 ottimale per il consumo umano.
Anche il fegato di pesce è un ottima fonte di acidi grassi polinsaturi, come l’acido eicosapentaenoico e l’acido docosaesaenoico, tuttavia l’industria alimentare è solita buttare via le interiora prima dell’inscatolamento, sprecando la gran parte di questo tesoro. Inoltre, mettere da parte il fegato, sarebbe una pratica salutare non solo per il nostro benessere, ma anche per quello del mare. Ogni anno, infatti, vengono buttati nelle acque centinaia di tonnellate di scarti di pesce.
Come spiega José Luis Guil-Guerrero, uno degli autori dello studio:
Purtroppo scartando queste parti si fa a meno di tutte le proprietà nutrizionali, mentre se fossero utilizzate si potrebbe ridurre anche l’impatto sull’ambiente marino.
Gli acidi grassi sono molto importanti, perché riducono la sintesi del colesterolo LDL e sostengono i livelli del cosiddetto colesterolo buono (HDL), aiutando prevenire gravi malattie cardiovascolari.
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