Stroke-like Brain Damage is Reduced in Mice Injected With Omega-3s
Emulsion containing omega-3 triglyceride DHA also improved brain function
Researchers from Columbia University Medical Center (CUMC) found that omega-3 fatty acids reduced brain damage in neonatal mouse model of stroke. The researchers treated 10-day-old mice that had incurred hypoxic-ischemic brain injury (caused by decreased 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 eight to nine weeks after the brain injury. To read more, click here.
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