Omega-3s reduces severity of brain damage

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Omega-3s reduces severity of brain damage

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Omega-3s creates an anti-inflammatory and neuro-protective environment in the brain.

28 August,2011 01:46 am

A new study has found that a diet rich in omega-3s reduces the severity of brain damage after a stroke. Universite Laval researchers co-directed by professors Jasna Kriz and Frederic Calon, showed that the extent of brain damage following a stroke was reduced by 25percent in mice that consumed DHA type omega-3s daily.The team observed that the effects of stroke were less severe in mice that had been fed a diet rich in DHA for three months than in mice fed a control diet.In mice from the DHA group, they saw a reduction in the concentrations of molecules that stimulate tissue inflammation and, conversely, a larger quantity of molecules that prevent the activation of cell death.“This is the first convincing demonstration of the powerful anti-inflammatory effect of DHA in the brain,” highlighted Frederic Calon of Universite Laval’s Faculty of Pharmacy.This protective effect results from the substitution of molecules in the neuronal membrane: DHA partially replaces arachidonic acid, an omega-6 fatty acid known for its inflammatory properties.“The consumption of omega-3s creates an anti-inflammatory and neuroprotective environment in the brain that mitigates damage following a stroke,” stated Jasna Kriz, of Universite Laval’s Faculty of Medicine. “It prevents an acute inflammatory response that, if not controlled, is harmful to brain tissue,” Kriz added.