Omega-3 helps recovery from strokes.
Public Release: 22-Aug-2016
Emulsion containing omega-3 triglyceride DHA also improved brain function
Columbia University Medical Center
New York, NY, August 22, 2016–Researchers from Columbia University Medical Center (CUMC) found that omega-3 fatty acids reduced brain damage in a neonatal mouse model of stroke.
Findings from the study were published recently in PLOS ONE.
The researchers treated 10-day-old mice that had incurred hypoxic-ischemic brain injury (caused by a decrease in blood flow and oxygen to the brain, as occurs during a stroke) with a fat emulsion containing either DHA or EPA–omega-3 fatty acids that are found in certain foods and in supplements. The researchers evaluated the mice’s neurological function 24 hours and 8 to 9 weeks after the brain injury.
EPA and DHA are bioactive omega-3 fatty acids that are found in oils extracted from cold-water fish. The CUMC researchers and other scientists have shown that these fish-oil fatty acids…
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