Omega-3 Fats May Significantly Reduce Stroke Damage

01 Jul 2014 --- New research has shown that omega-3 fatty acids found in seafood and in oils DHA and EPA, can significantly reduce damage from strokes. The findings were presented at the Congress of the International Society for the Study of Fatty Acids and Lipids last month in Stockholm.

Researchers at the Goethe University in Frankfurt, Germany, found that when given immediately after a stroke the fatty acids were found to have a positive effect on mouse models. The mice were examined 90 minutes after a stroke, and researchers studied the degree of damage, cellular function and neuro-inflammation. 

Treatment with omega-3 significantly decreased the stroke area by 21 percent and lowered the severity of stroke by 50 percent. It also significantly improved brain cell function and reduced markers of inflammation.

"This pilot study demonstrated that DHA and EPA might aid in early medical intervention in ischemic stroke," says Gunter Eckert, Ph.D., associate professor of pharmacology and toxicology at Goethe. "Further investigation is in order and holds promise for human trials."

The benefits of DHA in brain health have also been demonstrated in humans.