Increased dietary consumption of docosahexaenoic acid (DHA) is associated with
decreased risk for Alzheimer's disease (AD). These effects have been postulated to arise …

Epidemiological studies suggest that a high intake of polyunsaturated fatty acids, such as
docosahexaenoic acid (DHA), is associated with a reduced risk of Alzheimer's disease …

Epidemiological studies suggest that increased intake of the omega-3 (n-3) polyunsaturated
fatty acid (PUFA) docosahexaenoic acid (DHA) is associated with reduced risk of …

Genetic data argues that Alzheimer's disease (AD) can be initiated by aggregates of a 42
amino acid beta amyloid peptide (Aβ42). The Aβ aggregates, notably small oligomer …

The intake of the polyunsaturated fatty acid docosahexaenoic acid (DHA) or n-3 fatty acid
has been associated with reduced risk of Alzheimer's disease (AD) in epidemiological …

The underlying cause of sporadic Alzheimer disease (AD) is unknown, but a number of
environmental and genetic factors are likely to be involved. One environmental factor that is …

Numerous reports have documented the beneficial effects of dietary docosahexaenoic acid
(DHA) on beta-amyloid production and Alzheimer's disease (AD). However, none of these …

A growing body of evidence supports the notion that soluble oligomers of amyloid‐β (Aβ)
peptide interact with the neuronal plasma membrane, leading to cell injury and inducing …

Context Docosahexaenoic acid (DHA) is the most abundant long-chain polyunsaturated fatty
acid in the brain. Epidemiological studies suggest that consumption of DHA is associated …

Studies in animals clearly show that oral intake of docosahexaenoic acid (DHA) can alter
brain DHA concentrations and thereby modify brain functions. This provides us with an …