facebook
twitter
search
search

Omega-3 reduces stroke severity

Aug. 27, 2011 at 12:07 AM

LAVAL, Quebec, Aug. 27 (UPI) -- A diet rich in omega-3s, found in fatty fish like salmon, reduces the severity of brain damage after a stroke, researchers in Canada say.

Jasna Kriz and Frederic Calon of the Universite Laval showed the extent of brain damage following a stroke was reduced by 25 percent in mice that consumed DHA type omega-3s daily.

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 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," the researchers say. "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, Kriz says.

"It prevents an acute inflammatory response that, if not controlled, is harmful to brain tissue."

Related UPI Stories
Latest Headlines
Trending Stories
Females with childhood ADHD at double the risk for obesity
Medicaid-paid births up in Texas since defunding Planned Parenthood
New ethics standards for DNA replacement therapies
New screening method detects all cystic fibrosis mutations
Esophageal cooling device helps doctors control body temperature