Omega-3 Fatty Acids in Brain and Neurological Health

Omega-3 Fatty Acids in Brain and Neurological Health

by Ronald Ross Watson
     
 

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Research on Omega-3 Fatty Acid and general health, especially cardiovascular, has clearly established a link between Omega-3 and general health. This collection provides the first book to focus exclusively on the role of Omega-3 Fatty acid on general brain health. Research has established links between Omega-3 Fatty Acid and the developing brain, ageing, dementia,

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Overview

Research on Omega-3 Fatty Acid and general health, especially cardiovascular, has clearly established a link between Omega-3 and general health. This collection provides the first book to focus exclusively on the role of Omega-3 Fatty acid on general brain health. Research has established links between Omega-3 Fatty Acid and the developing brain, ageing, dementia, Alzheimer’s Disease and multiple sclerosis. The complete understanding of Omega-3 Fatty Acid on the brain and neurologic health is yet to be defined and this collection provides a starting point for future research.

Editorial Reviews

Doody's Review Service
Reviewer: Michael Joel Schrift, DO, MA (Northwestern University Feinberg School of Medicine)
Description: Omega-3 fatty acids are polyunsaturated fatty acids that have been shown to be essential nutrients for health. They are involved in numerous normal body functions, such as in the control of blood clotting and maintenance of neuronal cell membranes, and they are also involved in protection against heart disease and possibly stroke. This interesting book presents up-to-date information about the role of omega-3 fatty acids in brain and health and disease.
Purpose: The purpose, according to the editors, is to "review the role and effect of various intakes of omega-3 fatty acids on cognitive function in normal aging, dementia and its treatment, multiple other neurological diseases, and the progression of multiple sclerosis and related disorders, citing research that supports the use of dietary and food sources to increase omega-3 fatty acid intake to promote health."
Audience: The target audience ostensibly is health professionals and researchers in neuroscience and related fields. Written and edited by researchers in the field, this is a welcome addition to the field.
Features: The book contains everything you need to know about omega-3 fatty acids, with chapters covering such topics as longevity, molecular gerontology, peroxisomal pathways, unregulated lipid peroxidation, obesity and the Western diet, genetic factors for diabetic neuropathy, stress and neuroinflammation, fatty acid amides and the brain, development of visual connection and critical periods, maternal and child health, pain, age-related memory decline, clinical and major depression, ADHD, the aging brain, cerebrovascular changes, Alzheimer's disease, substantia nigra modulation, hippocampal neurogenesis, imaging brain DHA metabolism in vivo, obesity and migraine, pregnancy and the developing brain, obstructive sleep apnea, intellectual disability and schizophrenia, multiple sclerosis, aggression, mitochondrial diseases, excessive doses and contaminants. Each chapter ends with relevant and timely citations of the scientific literature and the index was helpful.
Assessment: This unique encyclopedic work is a great resource for anyone interested in this ubiquitous and fascinating fatty acid. I highly recommend it.
From the Publisher

"This unique encyclopedic work is a great resource for anyone interested in this ubiquitous and fascinating fatty acid. I highly recommend it. Score: 79 - 3 Stars"--Doody.com,December 12,2014

Product Details

ISBN-13:
9780124105270
Publisher:
Elsevier Science
Publication date:
07/07/2014
Pages:
496
Product dimensions:
8.60(w) x 10.90(h) x 1.10(d)

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Meet the Author

Ronald R. Watson, Ph.D., attended the University of Idaho but graduated from Brigham Young University in Provo, Utah, with a degree in chemistry in 1966. He earned his Ph.D. in biochemistry from Michigan State University in 1971. His postdoctoral schooling in nutrition and microbiology was completed at the Harvard School of Public Health, where he gained 2 years of postdoctoral research experience in immunology and nutrition.

From 1973 to 1974 Dr. Watson was assistant professor of immunology and performed research at the University of Mississippi Medical Center in Jackson. He was assistant professor of microbiology and immunology at the Indiana University Medical School from 1974 to 1978 and associate professor at Purdue University in the Department of Food and Nutrition from 1978 to 1982. In 1982 Dr. Watson joined the faculty at the University of Arizona Health Sciences Center in the Department of Family and Community Medicine of the School of Medicine. He is currently professor of health promotion sciences in the Mel and Enid Zuckerman Arizona College of Public Health.

Dr. Watson is a member of national and international nutrition, immunology, cancer, and alcoholism research societies. His patents are for antioxidant polyphenols in several dietary supplements including passion fruit peel extract, with more pending. This results from more than 10 years of polyphenol research in animal models and human clinical trials. He had done research on mouse AIDS and immune function for 20 years. For 30 years he was funded by NIH and Foundations to study dietary supplements in health promotion. Dr. Watson has edited more than 0 books on nutrition, dietary supplements and over-the-counter agents, and drugs of abuse, as scientific reference books. He has published more than 500 research and review articles.

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