Study findings indicate omega-3 supplementation can significantly reduce stroke damage, as well as demonstrate a positive effect on neurocognitive function in children.
November 21, 2014
New evidence shows the omega-3 polyunsaturated fatty acids (PUFAs) found in seafood and marine oils docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) can significantly reduce damage from stroke in a mouse model when given immediately afterwards. Moreover, DHA and another PUFA demonstrate a positive effect on neurocognitive function in children. These findings and more were presented this summer at the 11th Congress of the International Society for the Study of Fatty Acids and Lipids (ISSFAL) in Stockholm.
About 15 million people worldwide have a stroke each year—the risk increasing with age. Ischemic stroke, caused by a blockage of a blood vessel that supplies blood to the brain, accounts for about 87 percent of all cases. Investigators at Goethe University of Frankfurt, Germany, explored ischemic stroke in mice and the impact of an EPA and DHA emulsion administered 90 minutes afterwards, by examining the degree of damage, cellular function and neuroinflammation.
Treatment with the omega-3 emulsion significantly decreased the stroke area by 21 percent and lowered the severity of stroke by 50 percent. It also significantly improved brain cell function and reduced markers of inflammation.