The Role of Omega 3 Fatty Acids in Memory Improvement: Possible Mechanisms and Therapeutic Potential

Amare Abera Tareke


Omega‐3 polyunsaturated fatty acids (ω‐3 PUFAs) from fish and plant sources are promising dietary supplements to improve brain functions and slow down the progression of memory loss. Previous findings of preclinical, clinical and epidemiological research indicated there is a potential for consideration in therapeutic agent. We summarized the most relevant works literature in understanding the mechanism of omega 3 fatty acids induced memory improvement. The first part of this review focuses on discussion of omega 3 fatty acids and mechanism of memory, emphasis is given to the role of omega 3 PUFAs on memory at different stages/sites of memory formation: including effect on neuronal membrane, neurotransmitter exocytosis, concentration of neurotransmitters, receptors, and signaling molecules as well as neural plasticity for long term memory. The therapeutic potential of omega 3 PUFA in neurocognitive disorders is also summarized from recent clinical trials.

Keywords: Omega 3 fatty acids, memory, neurotransmitters, signaling molecules, therapeutic potential

DOI: 10.7176/JMPB/54-01

Publication date: April 30th 2019

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