The College of Agriculture at the University of Basra organized a scientific workshop on “Antioxidants in Colored Fish.”

The workshop, in which Dr. Nariman Azim Al-Ghazi lectured, aimed to explain the importance of colorful fish and the unique natural compounds and pigments they contain, in addition to identifying the elements responsible for their distinctive colors, and the role of fatty acids (omega-3) and selenium in preventing cardiovascular diseases.

Dr. Hala Yahya Issa also participated in a lecture in which she discussed the nutritional value of fish and the minerals and vitamins it contains, explaining the most important cooking methods and their effect on preserving the nutritional value.

The workshop touched on the optimal methods for cooking fish in a way that preserves the texture, flavor and nutritional value, with reference to functional foods such as sushi and its distinctive ingredients in promoting health and combating free radicals.

This workshop is part of a series of scientific activities organized by the College of Agriculture, as part of its endeavor to spread nutritional awareness and enhance scientific research in the fields of seafood and healthy nutrition.

Department of Media and Government Communication / College of Agriculture