Preclinical study shows new role for DHA in reducing risk in late-onset Alzheimer's. Emerging Food R&D Report | June 1, 2008 | COPYRIGHT 2008 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright

A preclinical study published in the Dec. 26, 2007 issue of the Journal of Neuroscience reported that an omega-3 fatty acid found in algae--docosahexaenoic acid (DHA)--decreased an important risk factor for late-onset Alzheimer's disease.

Conducted at the University of California, Los Angeles, using a mouse model, a diabetic rat model and cultured human cells, the study found that DHA increases the production of LR11, a protein vital to clearing the brain of the enzymes that make the beta amyloid plaques believed to cause Alzheimer's disease. The investigators used ...

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