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Docosahexaenoic acid stimulates non‐amyloidogenic APP processing resulting in reduced Aβ levels in cellular models of Alzheimer's disease
Author(s) -
Sahlin Charlotte,
Pettersson Frida Ekholm,
Nilsson Lars N. G.,
Lannfelt Lars,
Johansson AnnSofi
Publication year - 2007
Publication title -
european journal of neuroscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.346
H-Index - 206
eISSN - 1460-9568
pISSN - 0953-816X
DOI - 10.1111/j.1460-9568.2007.05719.x
Subject(s) - docosahexaenoic acid , pathogenesis , amyloid precursor protein , disease , alzheimer's disease , amyloid (mycology) , amyloid beta , polyunsaturated fatty acid , chemistry , medicine , biochemistry , fatty acid , pathology
Epidemiological studies suggest that a high intake of polyunsaturated fatty acids, such as docosahexaenoic acid (DHA), is associated with a reduced risk of Alzheimer's disease. Here, we examined the effects of DHA on amyloid precursor protein (APP) processing in cellular models of Alzheimer's disease by analysing levels of different APP fragments, including amyloid‐β (Aβ). DHA administration stimulated non‐amyloidogenic APP processing and reduced levels of Aβ, providing a mechanism for the reported beneficial effects of DHA in vivo . However, an increased level of APP intracellular domain was also observed, highlighting the need to increase our knowledge about the relevance of this fragment in Alzheimer's disease pathogenesis. In conclusion, our results suggest that the proposed protective role of DHA in Alzheimer's disease pathogenesis might be mediated by altered APP processing and Aβ production.