Open AccessDietary fatty acids and the aging brain
Author(s) -
Cole Greg M,
Ma QiuLan,
Frautschy Sally A
Publication year - 2010
Publication title -
nutrition reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.958
H-Index - 150
eISSN - 1753-4887
pISSN - 0029-6643
DOI - 10.1111/j.1753-4887.2010.00345.x
Subject(s) - pathogenesis , docosahexaenoic acid , disease , aging brain , oxidative stress , pathological , inflammation , alzheimer's disease , senescence , endocrinology , biology , polyunsaturated fatty acid , medicine , fatty acid , biochemistry
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.