Omega-3s Reduce Brain Damage After Stroke

Consuming a daily diet rich in foods that contain omega-3 fatty acids may help reduce the severity of brain damage by 25% after a stroke, according to a new study published in the journal Stroke.

Researchers at the Université Laval researchers found the effects of stroke were less severe in mice that had been fed a diet rich in DHA for three months compared to mice fed a control diet. Mice that consumed the DHA-rich diet had 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," the researchers said. "The consumption of omega-3s creates an anti-inflammatory and neuroprotective environment in the brain that mitigates damage following a stroke. It prevents an acute inflammatory response that, if not controlled, is harmful to brain tissue."

Sources:

• Université Laval: Omega-3s reduce stroke severity