The complex relationship between omega-3 fatty acids and neurodegenerative diseases

by Sayuri Miyamoto

Docosahexaenoic acid (DHA) is an omega-3 fatty acid that is well known by its health-promoting effects. Being highly abundant in the brain, DHA displays essential role in neurological and visual development in infants. In adults, the decline of DHA content in brain has been associated to cognitive impairment and the use of omega-3 supplements have been thought to exert neuroprotective effects. Indeed, some studies indicated that consuming DHA would be beneficial for the prevention of cognitive disorders such as Alzheimer’s disease [1]. However, a recent clinical study involving 4000 participants has

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Saving the planet by eating healthier food

by Ignacio Amigo*

It is well established that as countries develop, their inhabitants change their alimentary habits from complex carbohydrates and fiber to diets with a higher proportion of fats, saturated fats and sugars, a phenomenon that has been termed “nutrition transition”. The link between these new food habits and the deterioration of health is notorious and underlies the great interest that consumers have developed in the last years over “organic” and “macrobiotic” aliments. Less obvious, but probably as important, is the association between the alimentary habits and greenhouse gases emissions. When we think about climate change, we usually picture big factories releasing

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