Fish oil slows burn of genetic fuse in ageing, say scientists

Taking fish oil supplements protects against heart disease, improves survival rates after a heart attack, reduce mental decline in old age and help to prevent age-related changes in the eye that can lead to blindness. Research has also shown that rodents live one-third longer when given a diet enriched with fish-derived omega-3.

Now there is evidence that some of this effect occurs at the level of the DNA to slow the 'aging' of the DNA.

I do love my sardines.

I like my sardines, too! Thanks to my northern European heritage I love fish like sardines & herring. :D

last year. I would not mind if all this evidence were proven true.

mark

http://www.medicalnewstoday.com/articles/176405.php

Love them fish.

...but I keep having them damned birthdays and keep getting older! Oh well, at least I have been healthy! I haven't even had a cold in several years, so I think the stuff works. I throw in a multi=vitamin every morning, to boot.

http://www.naturalnews.com/027954_nutrients_Alzheimers.html

(NaturalNews) The earliest stages of Alzheimer's disease (AD) are marked by a major loss of the brain connections needed to process information and to retain memory. While there are drug therapies used to help delay progression of AD, those medications are loaded with side effects and, if they work at all, the effects only last for the short term. Eventually the disease continues to rob those with Alzheimer's of their memory, thinking ability and quality of life. But scientists at the Massachusetts Institute of Technology (MIT) have recently discovered that a combination of naturally occurring nutrients could do what Big Pharma drugs can't. In research just published in the journal Alzheimer's and Dementia, the nutrient mix stimulated the growth of new brain connections, technically known as synapses -- and the supplements were shown to have potential to improve memory in Alzheimer's patients.

Richard Wurtman, the Cecil H.Green Distinguished Professor of Brain and Cognitive Sciences at MIT, did the basic research that led to the new experimental treatment and was part of the research team that conducted the clinical trial. Wurtman believes loss of synapses is the root cause of Alzheimer's disease. In previous animal studies, Wurtman has found that specific nutrients boost the number of dendritic spines (small outcroppings of neural membranes) and, when those spines contact other neurons, the formation of new synapses takes place. "If you can increase the number of synapses by enhancing their production, you might to some extent avoid that loss of cognitive ability (in Alzheimer's)," he said in a statement to the media.

To test this idea, the research team conducted a clinical trial involving 225 Alzheimer's disease patients. The scientists used a cocktail of three nutrients (uridine, choline and the omega-3 fatty acid DHA) found in breast milk and certain foods plus other ingredients (B vitamins, phosopholipids and antioxidants). Uridine (a nutrient in beets and molasses), choline (found in egg yolks and wheat germ) and the omega-3 fatty acid DHA (one of the two long-chain omega-3s in fish such as salmon) are known to be precursors to the fatty molecules that make up brain cell membranes which form synapses.

Patients with mild Alzheimer's drank the cocktail (in the form of a nutrient drink called Souvenaid, made with the collaboration of the French company Danone, known as Dannon in the U.S.) or a control beverage daily for about three months. The research subjects who received the nutrients showed a statistically significant level of improvement compared to those who received a placebo drink. In fact, 40 percent of the patients receiving the nutrient mix showed improved performance in a test of verbal memory (memory for words, as opposed to memory of locations or experiences) known as the Wechsler Memory Scale.


http://en.wikipedia.org/wiki/Uridine

Some common food sources of uridine are:

• sugarcane extract <2> • tomatoes (0.5 to 1.0 g uridine per kilogram dry weight)<3> • brewer’s yeast (3% uridine by dry weight)<4> • beer <5> • broccoli<4>

• organ meats (liver, pancreas, etc.)<4>

http://en.wikipedia.org/wiki/Choline

The foods richest in phosphatidylcholine — the major delivery form of choline — are egg yolks, soy, wheat germ and cooked beef, chicken, veal and turkey livers. In 2004, the USDA released its first database of the choline content in common foods.<18>

The most often available choline dietary supplement is lecithin, derived from soy or egg yolks, often used as a food additive. Phosphatidylcholine is also available as a supplement, in pill or powder form. Supplementary choline is also available as choline chloride, which comes as a liquid due to its hydrophilic properties. Choline chloride is sometimes preferred as a supplement because phosphatidylcholine can have gastrointestinal side effects.

type of Omega 3 found in flax to the type found in fish. My understanding is that once its converted its the same thing.