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Essential fatty acids and the brain: possible health implications
Author(s) -
Youdim Kuresh A.,
Martin Antonio,
Joseph James A.
Publication year - 2000
Publication title -
international journal of developmental neuroscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.761
H-Index - 88
eISSN - 1873-474X
pISSN - 0736-5748
DOI - 10.1016/s0736-5748(00)00013-7
Subject(s) - docosahexaenoic acid , polyunsaturated fatty acid , arachidonic acid , eicosapentaenoic acid , eicosanoid , biochemistry , biology , linoleic acid , extracellular , cognitive decline , endocrinology , chemistry , medicine , fatty acid , enzyme , disease , dementia
Linoleic and α ‐linolenic acid are essential for normal cellular function, and act as precursors for the synthesis of longer chained polyunsaturated fatty acids (PUFAs) such as arachidonic (AA), eicosapentaenoic (EPA) and docosahexaenoic acids (DHA), which have been shown to partake in numerous cellular functions affecting membrane fluidity, membrane enzyme activities and eicosanoid synthesis. The brain is particularly rich in PUFAs such as DHA, and changes in tissue membrane composition of these PUFAs reflect that of the dietary source. The decline in structural and functional integrity of this tissue appears to correlate with loss in membrane DHA concentrations. Arachidonic acid, also predominant in this tissue, is a major precursor for the synthesis of eicosanoids, that serve as intracellular or extracellular signals. With aging comes a likely increase in reactive oxygen species and hence a concomitant decline in membrane PUFA concentrations, and with it, cognitive impairment. Neurodegenerative disorders such as Parkinson's and Alzheimer's disease also appear to exhibit membrane loss of PUFAs. Thus it may be that an optimal diet with a balance of n‐6 and n‐3 fatty acids may help to delay their onset or reduce the insult to brain functions which these diseases elicit.