Consumption of Fish and n-3 Fatty Acids and Risk of Incident Alzheimer Disease
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Open Access
- 1 July 2003
- journal article
- research article
- Published by American Medical Association (AMA) in Archives of Neurology
- Vol. 60 (7) , 940-946
- https://doi.org/10.1001/archneur.60.7.940
Abstract
A PRIMARY component of membrane phospholipids in the brain is the n-3 polyunsaturated fatty acid, docosahexaenoic acid (DHA; 22:6n-3).1 High levels of DHA are found in the more metabolically active areas of the brain, including the cerebral cortex, mitochondria, synaptosomes, and synaptic vesicles.2-4 Fish is a direct dietary source of preformed DHA. In addition, DHA is synthesized endogenously through a process of desaturation and elongation of its precursor n-3 fatty acids, α-linolenic acid (18:3n-3) and eicosapentaenoic acid (EPA; 20:5n-3).5Keywords
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