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Bioactive Molecules in Food Bioactive Molecules in Food pp 1-17 | Cite as

Protective Effect of Omega 3 Fatty Acids EPA and DHA in the Neurodegenerative Disease


Neurodegenerative diseases (ND) are characterized by the death of neurons in different regions of the nervous system, followed by functional deterioration. The most frequent pathologies are the group of dementias such as Parkinson’s disease (PD) and Alzheimer’s disease (AD), which represent an important impact on society and quality of life of people, mainly in the elderly group. Omega 3 is a polyunsaturated fatty acid, whose anti-inflammatory effect has been related to benefits on the neuroinflammatory processes characteristic of ND. Although the clinical evidence is unclear, epidemiological studies report improvement in cognitive performance and provide evidence on its neuroprotective effect in specific regions of the nervous system. The objective of this review is to determine the neuroprotective effects of omega 3 fatty acids on neurodegenerative disease.


Neuroinflammation Neuroregenery Functional nutrition Neuroprotection



© Springer International Publishing AG, part of Springer Nature 2018


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Martínez Leo E.E., Rojas Herrera R.A., Segura Campos M.R. (2018) Protective Effect of Omega 3 Fatty Acids EPA and DHA in the Neurodegenerative Disease. In: Mérillon JM., Ramawat K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham


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