Omega-3 may reduce risk of Alzheimer’s: Rat study

By Stephen Daniells, 01-Feb-2010

Related topics: Omega-3, Research, Nutritional lipids and oils, Cognitive and mental function

The omega-3 compound ethyl-eicosapentaenoic acid (E-EPA) may improve memory and learning, and reduce the risk of Alzheimer´s disease, says a new study.

Researchers from Canada and Thailand report that, while levels of the neurotransmitter acetylcholine decrease with age, E-EPA may slow this decline, according to findings published in the Journal of Neurochemistry.
“This study, for the first time, reported […] a clear correlation between the decrease in acetylcholine release and memory deficit, [and] E-EPA improves memory by attenuating the reduction of acetylcholine release and nerve growth factor expression,” wrote Pornnarin Taepavarapruk from Naresuan University, Thailand and Cai Song from the University of Prince Edwards Island, Canada.
Omega-3 and brain health
The link between omega-3 and cognitive function is not new, with various studies reporting somewhat conflicting results for the omega-3 fatty acids EPA and DHA (docosahexaenoic acid).
Some of the more promising data has been reported for DHA, with memory function improvements found for healthy older adults with a decline in cognitive function that occurs naturally with age. Such decline is known to precede diseases such as Alzheimer's, the most common form of dementia and currently affects over 13 million people worldwide.
However, according to data presented at the Alzheimer's Association 2009 International Conference on Alzheimer's Disease (ICAD 2009) in Vienna last year, DHA supplements may not benefit people already suffering from Alzheimer’s disease.