16 July 2009
Daily supplements with the omega-3 fatty acid docosahexaenoic acid (DHA) may improve both memory function and heart health in healthy older adults.
In a randomized controlled trial in 485 healthy people with memory complaints, individuals who took algal DHA capsules (900mg/day) for six months had almost double the reduction in errors on a test that measures learning and memory performance versus those who took a placebo (1). The benefit was roughly equivalent to having the learning and memory skills of someone three years younger.
Cognitive decline occurs naturally as we age, and precedes diseases such as Alzheimer's. However, according to another randomized controlled trial involving 402 people, the omega-3 fatty acid supplements (2 g/day for 18 months) did not benefit people already suffering from Alzheimer’s disease (2).
Researchers commented that these two studies raise the possibility that interventions for Alzheimer's must be given very early in the disease for them to be truly effective.
1 October 2015
Mitochondria, the cells energy powerhouse, slowly loose function with ageing. Professor Eckert of the Nutritional Neuroscience research group at Goethe University, Frankfurt, has demonstrated that mitochondrial dysfunction can produce age-related cognitive impairment, but normal function can be largely restored with an intervention of fish oil.
20 May 2013
A new study from Australia has shown that children who did not receive enough iodine in the womb performed worse on literacy tests as nine-year-olds than their peers.
1 October 2010
The human body needs micronutrients for several vital functions. Insufficient amounts in the body can increase the risk of multiple diseases. Micronutrient requirements vary from person to person and are dependant on age, sex, activity and performance levels, as well as physical and mental health condition. For a long time, insufficiency has been thought to be only a matter of inappropriate intake. Recent research has shown, however, that variable levels of micronutrients across populations seem also to strongly depend on the individual’s genetic profile: differences in DNA sequences, so-called ‘genetic polymorphisms’, among individuals can result in varying metabolic capabilities to utilize (absorb, transport, transform) vitamins etc. after intake. Thus, levels of micronutrients in blood and tissues might be limited by specific genetic variants, potentially increasing the risk of insufficiency and related diseases.
