(13-12-10) Dietary fatty acids and the aging brain.

Cole GM, Ma QL, Frautschy SA.

Department of Medicine, University of California, Los Angeles, Los Angeles,
California, USA. [email protected]
Abstract
Aging contributes to physiological decline and vulnerability to disease. In
the brain, even with minimal neuronal loss, aging increases oxidative damage,
inflammation, demyelination, impaired processing, and metabolic deficits,
particularly during pathological brain aging. In this review, the possible role
of docosahexaenoic acid (DHA) in the prevention of age-related disruption of
brain function is discussed. High-fat diabetogenic diets, cholesterol, and the
omega-6 fatty acid arachidonate and its prostaglandin metabolites have all been
implicated in promoting the pathogenesis of Alzheimer's disease. Evidence
presented here shows DHA acts to oppose this, exerting a plethora of
pleiotropic activities to protect against the pathogenesis of Alzheimer's
disease.

Source: Nutr Rev. 2010 Dec;68 Suppl 2:S102-11.

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