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The Brain
Electrical signals traveling through the brain get passed
from one brain cell, or neuron, to the next – much like the
baton handed between runners in a relay race. In the changeover,
a signal needs to leave one brain cell at a point called the
synapse and cross a physical gap before entering the neighboring
neuron. For signals to enter a neuron, they need to pass through
the walls that surround them. These walls, known as cell
membranes, consist almost entirely of fats. About 20% are
essential fatty acids like Omega 3s.
A synapse: Omega 3s may make it easier for signals to cross the
gap between brain cells. Embedded in brain cell membranes
are structures called ion channels that open to allow the flow
of electrical signals into the cell or close to prevent the
flow. They perform this function by changing their shape.
One theory is that Omega 3 fatty acids make the membrane that
holds these channels more elastic, making it easier for ion
channels to change shape. If there is not enough Omega 3's
available, the membrane substitutes it with a similar yet vastly
less flexible molecule. This substitution may make it harder for
ion channels to change shape within the fatty membrane,
hindering their control over electrical impulses entering the
cell.
This substitution may also affect structures called G-proteins
that sit on the inside of the cell membrane and are a vital link
in the transmission of signals between brain cells. G-proteins
help molecules on the outside of the membrane communicate with
molecules on the inside.
This substitution can cause a one thousand-fold reduction in the
ability of G-proteins to perform this function, according to Dr
Joseph Hibbeln of the National Institute of Alcohol Abuse and
Alcoholism (NIAAA) in Bethesda, USA.
This effect may be particularly important before birth; when
connections are being created in the brain of the developing
fetus. It is here in the womb that the replacement of a less
supple alternative may have its most far-reaching effects.
“A good analogy is if you’re building a new [road network] and
you don’t have the right type of concrete, you might choose an
inferior substitute,” says Hibbeln.
“You might choose to make inadequate roads. But if you have the
optimal fatty acid, it’s like having the optimal concrete – you
make the right roads in the right places first time round.
“If you get the right type of concrete later, you can rip things
up and re-lay the road, but it’s more expensive.”
Omega 3s can improve brain function at the very simplest level,
by improving blood flow - Dr Alex Richardson
Under pressure
But even if you’re prepared for the effort and expense, the
benefits of repairing intrinsically flawed connections in the
brain may be limited. The clearest indication of this came in
2001, in a study led by Dr Richard Weisinger of the University
of Melbourne, Australia.
Weisinger showed that laboratory rats deprived of essential
fatty acids at specific stages in their development developed
high blood pressure that remained elevated for the rest of their
lives. The brain’s control over the autonomic nervous system and
cardiovascular system was permanently affected.
However, studies such as the Durham trial suggest that all is
not lost, and that boosting Omega 3 intake may still confer
significant benefits.
Omega 3's help the body manufacture important, hormone-like
substances called eicosanoids. Some of these substances help
improve blood flow around the body. They also seem to have
controlling effects on hormones and the immune system, both of
which are known to affect brain function.
Western diets contain very little Omega 3 fatty acid.
Hydrogenation, the process used to give foods a long shelf life,
removes them. But certain people may break down Omega 3 fatty
acids faster than others. Some of the children who showed
greatest improvement in the Durham trial might fall into this
category.
Alzheimer's research confirms
Foods rich in Omega 3 Essential Fatty Acids may help prevent
Alzheimer's disease, says a new clinical study.
The new finding fits in with a growing body of scientific
evidence that suggests Americans could reduce their risk of
developing all sorts of killer diseases, such as heart disease,
cancer and now Alzheimer's, if they ate a healthier diet - one
rich in fish, fruits and vegetables.
Researchers believe that Alzheimer's takes years to develop.
About 4 million Americans now suffer from the incurable disease,
and that number is expected to grow to 14 million by the end of
this century, according to the Alzheimer's Association.
Martha Clare Morris of Rush-Presbyterian-St. Luke's Medical
Center in Chicago and her colleagues recruited 815 people
between the ages of 65 and 94. At the start of the study,
recruits showed no sign of Alzheimer's disease, which causes
memory loss, confusion and the inability to perform routine
daily tasks.
The researchers asked about their diet and kept track of the
volunteers for an average of four years. At the end, 131 people
developed Alzheimer's.
A statistical analysis in the Archives of Neurology revealed
that people who ate fish once a week or more had a 60% lower
risk of Alzheimer's disease than those who rarely or never ate
fish. The fish contain omega-3 essential fatty acids that
already have been shown to reduce the risk of dying from heart
disease. Other foods, such as MegaOmega™ Organic Sprouted Flax,
also contain these helpful fats.
Animal research suggests these omega-3 fatty acids help nerve
cells fire more efficiently and thus might help boost memory
abilities, she says. The Chicago study, the first human study in
the USA, supports previous findings from two European studies.
Consumers don't need to wait for more verification. "There are
lots of good reasons to eat more fish," Thies says.
Many health experts agree, but they also warn that people,
particularly pregnant women and young children, should avoid
fish high in mercury, a harmful contaminant found in fish. MegaOmega™ Organic Sprouted Flax,
which is rich in Omega 3 Essential Fatty Acids is a better
choice because it is certified organic, with no risk of mercury.
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