Omega-3s Stifle Stroke Damage

By Author: Dr. Victor Marchione
Total Articles: 90
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A new study has found that omega-3 fatty acids, one of the
most healthful substances to humans, may limit the damage
from a stroke. This fatty acid, found within many fish, was
discovered to reduce the severity of brain damage after a
stroke.

This bit of health news comes courtesy of Laval University
in Quebec, Canada, from information gleaned from mice.
It showed that the extent of brain damage following
a stroke was reduced by 25% in mice that consumed
docosahexaenoic acid (a potent form of omega-3s), or
DHA, daily. It was published online in the journal "Stroke."

Researchers 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 trigger inflammation. Conversely,
they saw a larger quantity of molecules that prevent the
activation of cell death.

The researchers call this the "first convincing
demonstration" of how powerful DHA is ...
... in protecting the
brain from inflammation. Basically, DHA partially replaces
arachidonic acid, an omega-6 fatty acid known to actually
increase inflammation.

Eating omega-3s creates an anti-inflammatory and brain-
protective environment that mitigates damage following a
stroke. And the researchers believe this effect is likely the
same in humans. They conclude: "Since DHA is readily
available, inexpensive, and reduces the risk of a number of
health problems without causing significant side effects, the
risk-benefit ratio tends to favor the regular consumption of
fish or DHA."

Just another big score for fish mongers everywhere.

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