Omega-3 is an essential fatty acid (EFA), consisting of EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), and ALA (alpha-linolenic acid). Oily fish, including anchovies, sardines, mackerel, and salmon, are the only known natural sources of Omega-3 EPA/DHA. ALA is found in plants, such as flax and chia. It is important to note that only EPA and DHA contribute to the many health benefits associated with Omega-3. While the body can convert ALA into EPA/DHA, it does so very inefficiently (less than one percent), making it impossible to derive Omega-3-related health benefits from plant sources. Furthermore, although Omega-3 EPA/DHA is vital to overall good health, the human body is not able to produce it on its own, so supplementation is required, either by eating oily fish or foods fortified with Omega-3 EPA/DHA, or by taking fish oil supplements.
Michigan State University scientists have received a $2.3 million, five-year National Institutes of Health grant to help uncover why an omega-3 fatty acid, known as DHA, is so effective in stopping a known trigger of lupus.
The incidence of Alzheimer's disease (AD) is expected to triple in the coming decades and no cure has been found. Recently, interest in dietary approaches for prevention of cognitive decline has increased.
Already extolled for their health benefits as a food compound, omega-3 fatty acids now appear to also play a critical role in preserving the integrity of the blood-brain barrier, which protects the central nervous system from blood-borne bacteria, toxins and other pathogens, according to new research from Harvard Medical School.
A team of researchers led by Nicolas Bazan, MD, PhD, Boyd Professor and Director of the Neuroscience Center of Excellence at LSU Health New Orleans School of Medicine, has shown for the first time that NDP1, a signaling molecule made from DHA, can trigger the production of a protective protein against toxic free radicals and injury in the brain and retina.
Head injuries can harm hundreds of genes in the brain in a way that increases people's risk for a wide range of neurological and psychiatric disorders, UCLA life scientists report.
University of Rochester Medical Center scientists have discovered new essential information about omega 3 fatty acids contained in fish oil and how they could be used for asthma patients.
Taking certain omega-3 fatty acid supplements during pregnancy can reduce the risk of childhood asthma by almost one third, according to a new study from the Copenhagen Prospective Studies on Asthma in Childhood (COPSAC) and the University of Waterloo.
In mouse experiments, University of Alabama at Birmingham researchers have shown how aging and excess dietary fat create signals that lead to heart failure after a heart attack.
A team of Michigan State University researchers has found that consuming an omega-3 fatty acid called DHA, or docosahexaenoic acid, can stop a known trigger of lupus and potentially other autoimmune disorders.
Low concentration of fish oil in the blood and lack of physical activity may contribute to the high levels of depressed mood among soldiers returning from combat, according to researchers, including a Texas A&M University professor and his former doctoral student.
Women who consume high amounts of certain fatty acids are at an increased risk of developing type 2 diabetes, irrespective of body mass index (BMI), according to a new study.
Researchers from Columbia University Medical Center found that omega-3 fatty acids reduced brain damage in a neonatal mouse model of stroke.
In a study from Uppsala University, published in the American journal JAMA Cardiology, the fatty acid linoleic acid (Omega 6) in subcutaneous adipose tissue was linked to lower mortality among older men followed over a 15-year period.
In Europe, almost one in three schoolchildren under the age of ten is overweight, if not obese. In the search for the cause of this phenomenon, fetal programming inside a mother's womb was put under scrutiny as a potential culprit for this "heavy issue".
Blood levels of seafood and plant-based omega-3 fatty acids are moderately associated with a lower risk of dying from heart attacks, according to a new epidemiological study, published today in JAMA Internal Medicine, led by Liana C. Del Gobbo, Ph.D., a postdoctoral research fellow in the division of cardiovascular medicine at Stanford University School of Medicine and senior author Dariush Mozaffarian, M.D., Dr.P.H., dean of the Friedman School of Nutrition Science and Policy at Tufts University in Boston.
A new study published in the Journal of Nutrition suggests that consuming 1-2 servings of walnuts per week (1/4 cup per serving) was associated with reduced risk of developing impairments in physical function, which helps enable older women to maintain independence throughout the aging process.
The visible impacts of depression and stress that can be seen in a person's face -- and contribute to shorter lives -- can also be found in alterations in genetic activity, according to newly published research.
Eating a meal of seafood or other foods containing omega-3 fatty acids at least once a week may protect against age-related memory loss and thinking problems in older people, according to a team of researchers at Rush University Medical Center and Wageningen University in the Netherlands.
A range of diseases -- from diabetes to cardiovascular disease, and from Alzheimer's disease to attention deficit hyperactivity disorder -- are linked to changes to genes in the brain. A new study by UCLA life scientists has found that hundreds of those genes can be damaged by fructose, a sugar that's common in the Western diet, in a way that could lead to those diseases.
Children born to mothers who eat salmon when pregnant may be less likely to have doctor diagnosed asthma compared to children whose mothers do not eat it, new research has shown.