We often hear that fish is good for the brain, and it improves memory. Scientists from the Center for Neuroscience at the University of Alberta, finally, explain how and why this is happening.
The reason is the well-known polyunsaturated fatty acids omega-3 contained in fatty sea fish (salmon, trout, herring, etc.). One of the components of omega-3 is docosahexaenoic acid (DHA). The researchers found out that the higher its level in the hippocampus (a part of the brain responsible for memory) is, the more active the neural connections – the relations between brain cells – are. As a result, we learn more information and can easily remember it at the right time. The researchers argue that additional reserves of polyunsaturated fatty acids, particularly omega-3, are formed in the brain and have a very beneficial effect on the body, without affecting the waist.
A few months ago in the same laboratory, it was found out that the same fatty acid prevents the accumulation of toxins in the eye, which results in age-related vision deterioration. Taking into account that the daily intake of omega-3 does not exceed 2.5 g, the researchers suggest increasing it by 30%, if possible.