Can chub mackerel help to prevent neurodegenerative diseases?
05 Jan 2021
Lipids represent nearly 50% of the human brain dry weight, and a significant part of which corresponds to docosahexaenoic acid (DHA). The DHA is recognized has playing an important role in brain health, namely in terms of learning capacity and memory improvement. In this context, reduced levels of DHA have been related with the cognitive decline during aging, and it is believed that this fatty acid will actively act in the prevention of neurodegenerative diseases, such as Alzheimer’s disease.
Since chub mackerel is rich in DHA, its consumption contributes to the maintenance of adequate levels of this nutrient. This is particularly important during aging, when there is less absorption of nutrients available in the foods. Chub mackerel also contains in its composition other nutrients like vitamin B12 and selenium, that are equally important for the maintenance of neuronal cells.
The NewFood4Thought project, led by IPMA, and developed in partnership with INSA and the Faculty of Veterinary Medicine, aims to study and characterize the benefits of chub mackerel consumption, from the perspective of preserving a healthy neuronal activity.
The consumption of fish rich in omega 3, such as chub mackerel, is also important regarding to cardiovascular diseases. Did you know that, for example, at some months of the year, the consumption of 10 g of mackerel are enough to reduce the risk of death from cardiovascular disease by 36%? Therefore, the consumption of chub mackerel is recommended as part of a healthy diet, especially because it is an affordable fish, a sustainable resource that is captured in Portuguese waters.
