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Omega-3 DHA may reduce the severity of stroke: Study
Stephen Daniells
NutraIngredients USA Logo
Consuming the omega-3 DHA (docosahexaenoic acid) may reduce the extent of damage following a
stroke by 25%, suggests a new study with mice.
Researchers from Université Laval in Canada report that feeding mice a diet rich in DHA for three months
significantly reduced the severity of a stroke.
"The consumption of omega-3s creates an anti-inflammatory and neuroprotective environment in the brain that
mitigates damage following a stroke," said Professor Jasna Kriz from Laval's Faculty of Medicine. "It prevents an
acute inflammatory response that, if not controlled, is harmful to brain tissue."
Tags: Health Benefits, Nutrition, Omega 3