27 May 2013
Increased intakes of omega-3 fatty acids may counter oxidative stress in older people with mild cognitive impairment – a warning sign for dementia – suggests a new study from Malaysia.
The observational study estimated omega-3 fatty acid intakes (based on food frequency questionnaires) and measured blood concentrations of lipid hydroperoxide (LPO), a marker of oxidative stress, of 67 people with mild cognitive impairment (MCI) and 134 healthy elderly people (1). The study results showed that partici-pants with MCI had significantly higher blood LPO levels than the healthy participants. Higher eicosapenta-enoic acid (EPA) and docosahexaenoic acid (DHA) intakes were associated with significantly lower LPO levels in the MCI group.
The researchers commented that research has indicated that increased intakes of omega-3 fatty acids may improve cognitive function, particularly attention, short-term memory and recall capabilities. In addition, higher LPO concentrations were shown to be linked to reduced global cognitive function, attention, short-term memory and immediate and delayed learning. DHA could accelerate the production of antioxidant enzymes, which subsequently activate the antioxidant defense system to decrease oxidative stress, which seem to contribute to a progressive loss of brain functioning, the scientists said.
14 May 2014
A new study from the Netherlands suggests that adequate intakes of beta-carotene, lutein and the vitamins A, C and E may reduce the risk of developing colorectal cancer not only due to their antioxidant properties.
3 December 2012
A new UK study suggests that a rare genetic variant causing reduced levels of vitamin D may be directly linked to multiple sclerosis.
3 November 2014
According to a new study from Canada children who drink non-cow’s milk such as rice, almond, soy or goat’s milk, are twice as likely to have low blood levels of vitamin D.
