04 November 2013
According to a new study from Australia increased intakes of omega-3 fatty acids may be linked to a younger biological age in older people with mild cognitive impairment.
In the randomized controlled trial, 33 participants over the age of 65 with mild cognitive impairment received either omega-3 fatty acid supplements containing mainly eicosapentaenoic acid (1.67 g EPA + 0.16 g DHA/day), docosahexaenoic acid (1.55 g DHA + 0.40 g EPA/day) or the omega-6 fatty acid linoleic acid (LA, 2.2 g/day) for six months (1). The length of the telomeric ends of chromosomes in samples of the partici- pants’ red blood cells was measured and compared. The study results showed that increased levels of DHA in red blood cells was significantly associated with reduced telomere shortening in the group with increased DHA intakes. The group receiving LA exhibited the greatest shortening of telomere length, compared with the DHA and EPA groups.
The researchers commented that these findings confirm earlier study results indicating potential relationships between high blood levels of marine omega-3 fatty acids and a low rate of telomere shortening, a potential increase of average telomere length and elevated omega-3 fatty acid intakes, and high blood levels of omega-3 fatty acids and a reduced cellular aging in people with coronary heart disease (2, 3).
The ends of chromosomes, called telomeres, are made up of a DNA sequence that protects the chromo- somes from fusing with each other or rearranging during cell division. The aging of normal, healthy cells is linked to a telomerase shortening mechanism, which limits cells to a fixed number of divisions. With each replication the telomeres shorten, and when they are totally consumed, the cells are destroyed (apoptosis). Previous studies have reported that telomeres are highly susceptible to damage by oxidative stress. Damage of the telomeres is thought to be one of the most critical events that initiate genome instability leading to accelerated aging, cognitive decline and neurodegenerative disease (e.g., Alzheimer’s disease).
29 March 2013
A new review from the US confirms that vegetarians develop vitamin B12 depletion or deficiency regardless of demographic characteristics, place of residency, age, or type of vegetarian diet.
30 August 2013
A new study from Scotland suggests that vitamin D supplementation does not lower blood pressure in patients with hypertension. Experts criticize the study’s validity.
1 November 2010
Among the components in foodstuff that contribute to health, micronutrients such as vitamins, carotenoids and minerals are essential. A key factor in maintaining health is the ‘ antioxidant ’ capacity of several micronutrients. Such antioxidants are thought to reduce the risks of chronic illnesses such as cancer and cardiovascular diseases through their ability to supplement cellular defense systems (e.g. antioxidant enzymes) in removing “ Reactive Oxygen Species ” (ROS) and “Reactive Nitrogen Species” (RNS). ROS and RNS are highly reactive “free radicals,” which are produced during the body’s normal energy-generating process. These free radicals (or “pro-oxidants”) trigger chain reactions, resulting in the rapid oxidation of cellular molecules. The increased exposure to free radicals, known as “ oxidative or nitrosative stress ”, can lead to DNA, lipid and protein damage and potentially increase the risk of cardiovascular illnesses and cancer.
