Watson Ronald Ross - Omega-3 Fatty Acids in Brain and Neurological Health

1. Tables in Chapter 3
2. Tables in Chapter 4
3. Tables in Chapter 6
4. Tables in Chapter 7
5. Tables in Chapter 8
6. Tables in Chapter 9
7. Tables in Chapter 10
8. Tables in Chapter 14
9. Tables in Chapter 16
10. Tables in Chapter 22
11. Tables in Chapter 23
12. Tables in Chapter 24
13. Tables in Chapter 25
14. Tables in Chapter 27
15. Tables in Chapter 28
16. Tables in Chapter 29
17. Tables in Chapter 33
18. Tables in Chapter 34
19. Tables in Chapter 36
20. Tables in Chapter 37

1. Figures in Chapter 3
2. Figures in Chapter 4
3. Figures in Chapter 5
4. Figures in Chapter 7
5. Figures in Chapter 9
6. Figures in Chapter 10
7. Figures in Chapter 12
8. Figures in Chapter 14
9. Figures in Chapter 16
10. Figures in Chapter 18
11. Figures in Chapter 20
12. Figures in Chapter 21
13. Figures in Chapter 22
14. Figures in Chapter 24
15. Figures in Chapter 26
16. Figures in Chapter 27
17. Figures in Chapter 29
18. Figures in Chapter 31
19. Figures in Chapter 34
20. Figures in Chapter 37

Edited by

Ronald Ross Watson

University of Arizona, Arizona Health Sciences Center, Tucson, AZ, USA

Fabien De Meester

DMF Ltd Co., Belgium

Academic Press is an imprint of Elsevier

32 Jamestown Road, London NW1 7BY, UK

225 Wyman Street, Waltham, MA 02451, USA

525 B Street, Suite 1800, San Diego, CA 92101-4495, USA

Copyright 2014 Elsevier Inc. All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

Permissions may be sought directly from Elseviers Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: for further information.

Notice

No responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made.

British Library Cataloguing-in-Publication Data

A catalogue record for this book is available from the British Library

Library of Congress Cataloging-in-Publication Data

A catalog record for this book is available from the Library of Congress

ISBN: 978-0-12-410527-0

For information on all Academic Press publications visit our website at elsevierdirect.com

Typeset by MPS Limited, Chennai, India www.adi-mps.com

Printed and bound in United States of America

Transferred to Digital Printing in 2014

Ronald Ross Watson

Brain disorders resulting from omega-3 fatty acid deficiencies or inadequacies are one of the major preventative health opportunities, as treatment by dietary food and supplementation show great benefits, are safe, and relatively economic. As reviewed by Singh and Watson, the dietary long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are showing benefits in longevity as well as in molecular gerontology applications, as defined by Rattan. Their mechanisms of action in neurological tissues include unregulated lipid peroxidation, as described by Yoshida and Shichiri, with peroxisomal pathways in neurodegenerative disorders and therapeutic strategies, as summarized by Rise, Paroni, and Petroni. Not surprisingly, mental health issues are significantly affected due to low intakes of omega-3 fatty acids in much of the world on a similar magnitude to that of the expanding obesity epidemic. Kanoski describes the role of traditional Western diets, with their promotion of obesity, on cognitive impairment. For example, the Japanese, through a high consumption of fish, have an adequate intake of 1000 mg/day, while typical European diets provide only 100125 mg/day. This yields inadequacy or deficiency within the brain and neurological effects, so that adequate levels of omega-3 fatty acids impact the quality of life, according to van de Rest. Farooqui defines the fatty acids lipid mediators which reduce neurological oxidative stress as key mechanisms of action. Gazzaruso and coworkers note the importance of genetic risk factors as targets in the major chronic disease diabetic neuropathy.

It is critical that more scientists research and evaluate the effects of long-chain omega-3 fatty acids in brain health and neurological function. This will increase understanding at government, scientific, and importantly, general population levels. While it is increasingly accepted that omega-3 fatty acids in high levels benefit a variety of human diseases, their effects on neurological diseases is still emerging. Waluk and coauthors describe the actions of mammalian fatty amides in the brain and central nervous system to help understand their roles in health and disease. Similarly, Serfaty and coworkers describe the extensive data showing that low omega-3 fatty acids adversely affect development of visual connections. With industrialization, societies have changed their traditional dietary consumption of fats, frequently with adverse consequences to health and mental function. A sedentary lifestyle with increased availability of high energy foods has occurred. There has been a dramatic increase in the use of corn oil with its omega-6 polyunsaturated fatty acids, trans fatty acids, with more animal products modified by diets high in fats. Simultaneously, the use of omega-3 fatty acids, primarily from fish, has been reduced. In the past several decades there has been approximately a 10-fold increase in the ratio of omega-6 compared to omega-3 consumption. As expected, Tokuyama found that omega-3 fatty acids modulated other aspects of neurological dysfunction, especially pain. In addition, Judge and coworkers found significant confirmatory research on the role of fatty acids in maternal and child mental health. At the other end of the age spectrum, Alfos defines the role of fish oil containing omega-3 fatty acids in preventing age-related memory loss via hormone receptors, while Tan reviews blood levels of fatty acids in aging brain function to understand their mechanisms of action. Paul also found limited evidence that omega-3 fatty acids acted on Alzheimers disease. Clearly the companion omega-6 fatty acids have adverse effects in high or disproportionate levels. Unfortunately, omega-6 fatty acids are the primary fatty acids consumed in most Western diets. Freeman described the association between the accumulation of other fats and fatty acids and obesity and changed cerebrovascular functions. The actions of such fatty acids in clinical depression are outlined by Chandola and coworkers, and their effects on major depression are outlined by Lawson. In children, their potential functions incorporated in fish oil in the growing epidemic of attention deficit hyperactivity disorder (ADHD) are summarized and reviewed by Ali.