Alzheimer's patients are known to have reduced levels of this protein that normally would clear the plaque-making enzymes. This data suggest that long-term use of DHA supplements might help people reduce the odds of developing Alzheimer’s disease.
The National Institutes of Health is now funding a multi-million dollar clinical study on the effects of vegetarian DHA from microalgae in slowing the progression of Alzheimer's disease. This DHA is a vegetarian form of omega-3, which supports brain, eye and cardiovascular health throughout life. I have mentioned the value for omega 3 in an earlier blog. Most people don’t get enough omega 3 in their diet. But it is not just the amount of DHA that is important, but also its ratio to another fatty acid, omega 6. A typical Western diet produces a ratio ranging from 1:10 to 1:30, where ideally it should be 1:5 to 1:3.
Fish oil is the usual source of DHA, but the algae source is vegetarian and may have fewer ocean contaminants. It is made by the Martek Biosciences Corporation (http://www.martek.com/).
Ma, Qie-Lan, et al. 2007. Omega-3 fatty acid docosahexaenoic acid increases SorLA/LR11, a sorting protein with reduced expression in sporadic Alzheimer's Disease (AD): Relevance to AD prevention. Journal of Neuroscience, 27(52):14299-14307.