Omega-3 fatty acids are polyunsaturated or “essential” fatty acids that occur in both foods of animal origin (oily fish) and foods of plant origin (vegetable oils, seaweed, certain nuts and seeds). This study was conducted with older individuals to evaluate the relationship between levels of omega-3 fatty acids in the blood and brain function. For this purpose, mental (cognitive) impairment and levels of omega-3 fatty acids were measured in 935 participants. Study participants with dementia turned out to have significantly lower levels of omega-3 fatty acids, thus indicating a beneficial role of these natural nutritional compounds in supporting brain function. More details can be found in the study.


Antonio Cherubini, Cristina Andres-Lacueva, Antonio Martin, Fulvio Lauretani, Angelo Di Iorio, Benedetta Bartali, Annamaria Corsi, Stefania Bandinelli, Mark P Mattson, Luigi Ferrucci


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