The preclinical study conducted at the University of California Irvine, with US bioscience company Martek’s support, used genetically modified mice. It is the first study to show that docosahexaenoic acid (DHA), an omega-3 fatty acid, may slow the accumulation of a protein (tau) that leads to the development of neurofibrillary tangles, one of two signature brain lesions of Alzheimer’s disease.
Confirming previous research, DHA also was found to reduce levels of another protein, beta amyloid, which can clump in the brain and form plaques, the other Alzheimer’s lesion.
“We are greatly excited by these results, which show us that simple changes in diet can positively alter the way the brain works and lead to protection from Alzheimer’s disease pathology,” said Frank LaFerla, professor of Neurobiology and Behavior and co-author of the study.
After three months, mice in all of the test groups had lower levels of beta amyloid and tau than mice in the control group; however, by nine months of treatment, mice on the DHA only diet had lower levels of both proteins while this effect was not seen in the other two test groups.
Additional research investigating the effects of Martek’s DHA on cognitive function is currently underway.