Effects of Omega-3 on Neurodegenerative Diseases and Stroke

The polyunsaturated fatty acids (PUFAs), especially omega-3 (ω-3 PUFA), are among the most promising molecules in functional food science. There is evidence of health benefits with ω-3 PUFA intake in the settings of trauma; cardiovascular, immune, cognitive, and psychiatric disorders; and neurodegenerative diseases. ω-3 PUFA can be acquired by ingestion of flaxseed, chia seed, and canola oil, as well as coldwater fish, such as salmon, mackerel, herring, and tuna. It can also be supplemented as fish oil capsules containing EPA and DHA, which are the main representatives of the ω-3 PUFA family. ω-3 PUFA can act on four known cellular mechanisms: (1) alteration of cellular membrane properties, (2) anti-inflammatory action, (3) anti-oxidative activity, and (4) regulation of gene expression. This chapter is an endeavor to summarize the state-of-the-art details of the neuroprotective effects of these fatty acids on Parkinson’s disease, Alzheimer’s disease, and stroke through the review of both animal-model and human-based studies.