## 4 Discussion
### Indexes of Lipids  
Marine resources are a good source of PUFAs, although these can vary depending on the diet, season, species characteristics, etc. The octopus fatty acid composition shows that PUFA are the most abundant in octopus (75-85 mg/100 g, windward vs. leeward), followed by MUFA (30 g/100 g) and SFA (with a level lower than 0.1 g/100 g). Concerning total PUFA, \(\omega\)-3 fatty acids are the most common (65-77 mg/100 g, windward vs. leeward), and \(\omega\)-6 is present in low amounts (10 mg/100 g). The lipids that contributed most to total PUFA were EPA and DHA (50-65 mg/100 g as the sum of both, windward vs. leeward). It is known that these fatty acids cause important health benefits to humans because they decrease factors associated with cardiovascular disease, hypertension, and inflammation, among others. In comparison with publications referring to octopus, minor differences are observed in the results of types of fatty acids, probably due to the species, geographical location, and season of capture [32; 39]. Considering that the determination of the fatty acid profile, especially if expressed as a percentage, is not sufficient to explain the nutritional properties of a food resource, we have calculated some lipid nutritional and quality indexing, taken from the bibliography, that more effectively explores the octopus's nutritional characteristics and significance regarding health effects [30]. The atherogenicity (IA) and thrombogenicity (IT) indexes indicate the potential to stimulate the aggregation of platelets. Thus, the smaller the IA and IT levels, the higher the protective effect for coronary artery disease. AI has been used extensively to evaluate algae, crops, meat, fish, and dairy products. This value ranges from 0.21 to 1.41 for fish and 0.29-0.37 for shellfish. The ranges of TI values for fish and shellfish are 0.14-0.87 and 0.09-0.17, respectively [42]. In our case, the values obtained for AI and TI were very low, consistent with the bibliography and indicating very good positive effects on health [43]. These indexes are within the range of expected values; the AI obtained value is lower than 0.5, and TI is lower than 0.01; therefore, from this point of view, the consumption of octopus is valued for human health due to its cardioprotective effects. The index h/H is related to cholesterol metabolism, so nutritionally, lower h/H values are considered to have greater effects on health. For fish, the values range from 1.54 to 4.83, and for shellfish, from 0.21 to 4.75 [42]. In octopus, we obtained values lower than 3, consistent with the bibliography [39] and indicating a protective role on human health by equilibrating the effects derived from cholesterol ingestion. The \(\omega\)-3/\(\omega\)-6 ratio is an indicator of the biomedical importance of marine fish, and the correct balance between both figures is recommended. A reduced omega-6 to omega-3 fatty acid ratio is considered more beneficial for health, as it is linked to a decreased incidence of numerous chronic conditions that are commonly observed in both industrialized and developing regions. Large amounts of \(\omega\)-6 in the human diet have been reported to cause health disorders, while \(\omega\)-3 appears to alter the adverse effects of \(\omega\)-6. Adjusting the \(\omega\)-6/\(\omega\)-3 ratio in the diet is essential to prevent chronic inflammation and cardiovascular diseases by lowering plasma lipids. According to the authorities, a ratio of \(\omega\)-6/\(\omega\)-3 fatty acids within the range of 0.2-1.15 would contribute to a healthy human diet. If the ratio of \(\omega\)-6/\(\omega\)-3 is less than 4, then the diet has a desirable quantity of \(\omega\)-3 and \(\omega\)-6 fatty acids and reduces cardiovascular diseases [44; 45]. In our study, the \(\omega\)-6/\(\omega\)-3 ratio is extremely low (0.1-0.2), and even lower that the reference values, which means that eating octopus can help decrease the risk of cardiovascular disease.