Omega3′s shown to reduce severtiy of brain damage following a stroke (Science Daily Aug 26th 2011)

A diet rich in omega 3′s has been shown to reduce the severity of brain damage following a stroke according to a study conducted by Universite Laval researchers.

 The team, co-directed by professors Jasna Kriz and Frédéric Calon, showed that the extent of brain damage following a stroke was reduced by 25% in mice that consumed DHA type omega-3s daily. Details of the study can be found on the website of 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 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,” underscored Frédéric Calon of Université Laval’s Faculty of Pharmacy. 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, and it prevents an acute inflammatory response that, if not controlled, is harmful to brain tissue.

Professor Calon believes that this anti-inflammatory effect is likely transferable to humans.

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,” he concluded.