In numerous articles we have dealt with omega 3 and their effects on our health. We have seen for example how much life is extended by taking omega 3, according to science. These are molecules called polyunsaturated fatty acids. Linoleic acid, the basic molecule on which omega 3 are formed, is not produced by our body and must be taken with the diet. On several occasions we have seen that different foods contain omega 3, in particular various types of fish. We had also suggested a alternative way to take omega 3 if you do not eat fish.
Now, new research sheds light on the role these molecules play in well-known serious diseases. Few people know, for example, that omega 3s are important for improving this neurodegenerative disease.
Rickets and cod oil
Towards the end of the 1700s, Dr. Percival, an English doctor, decided to give cod oil to a child suffering from rickets to drink. Rickets is a pediatric disease characterized by malformations of the bones and especially of the spine. It was a common disease at that time in Northern European countries and England.
The results obtained, albeit with some benefits, were not striking and it was unclear whether cod liver was actually the medical solution for the disease. It wasn’t until 1922 that cod liver was discovered to be rich in a vitamin called Vitamin D, which was important for therapeutic purposes. It was only with the advancement of science that feeding cod liver to children became a common practice to combat rickets. The sun was also found to be of enormous importance in the body’s production of Vitamin D.
Omega 3 was also found in cod liver and numerous studies have gradually highlighted their importance. Their deficiency can cause visual damage as well as, on the contrary, their presence can prevent a major eye disease in over 60s. Omega 3s are essential for the health of blood vessels and this also helps prevent cerebrovascular disease and dementia.
Few people know that omega 3s are important for improving this neurodegenerative disease
In a one-of-a-kind and recently published study (Tofiq A et al, 2021), the researchers sought to evaluate the effects of omega 3s on memory in Alzheimer’s patients. To do this, they divided the study subjects into two groups: the subjects of the first group were made to take omega 3; the second group was the control group. The researchers also took spinal fluid from these patients containing new biomarkers for the disease.
They found that the subjects who had taken omega 3 had a more stable memory than those of the controls, which in fact had deteriorated. There were no differences in biomarkers between the two groups.
Researchers are rightly cautious. The indications they have obtained from this study, ie supplementing the diet with omega 3, are not sufficient to take therapeutic initiatives. However, they are a good start for further studies for the treatment of Alzheimer’s patients.