POLYUNSATURATED FATTY ACIDS AND THE BRAIN

A lack of polyunsaturated fatty acids can make your brain more vulnerable to a variety of disorders. Oil and fat (lipids) make up more than half the brain’s dry weight. The nervous system has an even higher concentration of lipids (higher than any other part of the body except for some adipose tissues). These lipids play a crucial role in forming cellular membranes: neural exchanges depend, to a large degree, on the integrity of these membranes.

Obtaining a sufficient amount of polyunsaturated fatty acids from food sources is indispensable during the early growth years, and important for persons of all ages. These substances are not synthesized by mammals – the only way they can be obtained is from food sources, especially oil.

A lack of linolenic acid can result in:

– anomalies in the composition of cellular membranes;

– problems with the retinas of the eyes;

– lowered resistance to certain toxins;

– potentially serious intellectual problems (memory loss, learning disabilities, etc.).

Make sure the following foods are a part of your regular diet:

– fish and fish oil (especially cod liver oil);

– organs like liver or kidney, obtained from animals that have been raised under healthy conditions whenever possible.

Some experts prefer salmon oil over other sources since it has the additional benefit of regulating cholesterol and triglyceride levels, which in turn improves blood circulation to the brain.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus