omega-3 and brain damage

A diet rich in omega-3 fatty reduces by 25% the severity of brain damage after a stroke.

The Université Laval Research has shown that the incidence of stroke was less severe in mice fed a diet rich in omega-3 fats for three months. Specifically, a decrease in the concentrations of molecules that causeinflammation of the tissue rather larger amount of molecules that prevent the activation of cell death.

The Frédéric Calon, lead researcher, said is the first convincing evidence of the strong anti-inflammatory effectof DHA in the brain, as the consumption of omega-3 fatty creates an anti-inflammatory and neuroprotectiveenvironment in the brain, which mitigates the damage after a stroke .