Alzheimer's disease

Omega 3 Fatty Acids Reduce Alzheimer’s Risk, Finds Study

Omega 3 fatty acids may increase blood flow to the brain reducing the risk of Alzheimer’s disease, found a study done by the Amen Clinics Inc in the US

Alzheimer’s affects and destroys memory causing immense irreversible damage to the brain memory functions. Omega-3 fatty acids, found in — flaxseed oil, walnuts, salmon, soybeans, and spinach — have shown anti-amyloid, anti-tau and anti-inflammatory actions in the brains, said researchers who have conducted experiments on animals.

The findings showed positive outcome between omega-3 EPA+DHA status, brain perfusion, and brain cognition qualities.

“It shows a correlation between lower omega-3 fatty acid levels and reduced brain blood flow to regions important for learning, memory, depression and dementia,” said lead author Daniel G. Amen, CEO of Amen Clinics.

The study has also found the value of nutritional intervention for brain using imaging technique known as Single photon emission computed tomography, or SPECT, which can measure blood perfusion in the brain.

“This study opens the door to the possibility that relatively simple dietary changes could favorably impact cognitive function,” said another scientist William S. Harris from the University of South Dakota, US.

The study published in the Journal of Alzheimer’s Disease shows the images acquired from 166 participants who were asked to perform cognitive tasks and studied their brain images showing higher blood flow in specific brain regions.

The participants with high Omega 3 levels performed high in cognitive tasks with higher blood flow in specific brain regions involved with memory, and neurocognitive testing. Even their psychological feelings were positive during the study, said scientists.

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