UL Logo A study conducted in 2010 revealed that Omega -3 oils may help in lowering endometriosis risk. Now, researchers from the Université Laval have revealed that a diet constituting more of Omega 3s apparently decreases intensity of brain impairment following a stroke.

The team demonstrated that the degree of brain damage after a stroke supposedly lessened by 25% in mice that were administered DHA type omega-3s daily. They found that the influences of stroke seemed to be less intensified in mice that ate a diet dominated by DHA for a span of 3 months, unlike the mice in the control group. Those in the DHA set apparently had reduced levels of molecules that instigate inflammation in the tissue. On the other hand these rats also had greater proportion of molecules that appeared to prohibit the stimulation of cell death.

“This is the first convincing demonstration of the powerful anti-inflammatory effect of DHA in the brain,” specified Frédéric Calon of Université Laval’s Faculty of Pharmacy.

This shielding effect is probably due to replacement of molecules in the neuronal membrane. DHA appears to supplant arachidonic acid which is known to cause inflammation. According to Jasna Kriz, omega-3s apparently set up a surrounding that is anti-inflammatory and neuroprotective in the brain, which lowers harm after a stroke. It presumably inhibits a sharp inflammatory response that if not regulated is hazardous to the brain tissue.

As per Professor Calon’s view, these influences may hold true for humans too. He suggests that DHA is easily attainable, reduces health complications without any side-effects and is also affordable. This tends to make the risk-benefit ratio support a routine diet comprising fish or DHA.

The research is published in the journal Stroke.