DHA Reduces Stroke Damage

Wednesday, September 07, 2011
By: Byron J. Richards,
Board Certified Clinical Nutritionist
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DHA is one of the most important basic nutrients for the health of your brain and nervous system.  It is required to resolve inflammation in your nerves and is a vital component to the structure of your different types of brain cells.  In terms of fat, your brain is made up of what you eat.  Having DHA regularly in your diet makes brain cells that are not only likely to function better in terms of cognitive ability, but also more able to withstand stress.  A new study in mice shows that mice who had been taking DHA for 3 months had 25% less brain damage following experimentally induced stroke.

“This is the first convincing demonstration of the powerful anti-inflammatory effect of DHA in the brain,” said study author Frédéric Calon.  “The consumption of omega-3s creates an anti-inflammatory and neuroprotective environment in the brain that mitigates damage following a stroke,” summarized study author Jasna Kriz.  “It prevents an acute inflammatory response that, if not controlled, is harmful to brain tissue.”

DHA is the most lacking fatty acid in the American diet.  Everyone should supplement DHA for many reasons, not the least of which is preservation of your brain along with a higher level of cognitive function.

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