The nutraceutical potential of omega-3 alpha-linolenic acid in reducing the consequences of stroke

Abstract

Stroke is a worldwide major cause of mortality and morbidity. Preclinical studies have identified over 1000 molecules with brain-protective properties. More than 200 clinical trials have evaluated neuroprotective candidates for ischemic stroke yet, to date almost all failed, leading to a re-analysis of treatment strategies against stroke. An emerging view is to seek combinatory therapy, or discovering molecules able to stimulate multiple protective and regenerative mechanisms. A pertinent experimental approach to identify such candidates is the study of brain preconditioning, which refers to how the brain protects itself against ischemia and others stress-inducing stimuli. The recent discovery that nutrients like alpha-linolenic acid (ALA is an essential omega-3 polyunsaturated fatty acid required as part of our daily diet), may be an efficient brain preconditionner against stroke fosters the novel concept of brain preconditioning by nutraceuticals. This review stresses the underestimated role of nutrition in preventing and combating stroke. Although there is a consensus that increased consumption of salt, fatty foods and alcoholic beverages may promote pathologies like hypertension, obesity and alcoholism - all of which are well known risk factors of stroke - few risk factors are attributed to a deficiency in an essential nutrient in the diet. The ALA deficiency observed in the Western modern diets may itself constitute a risk factor. This review outlines how ALA supplementation by modification of the daily diet prevented mortality and cerebral damage in a rodent model of ischemic stroke. It also describes the pleiotropic ability of ALA to trigger responses that are multicellular, mechanistically diverse, resulting in neuronal protection, stimulation of neuroplasticity, and brain artery vasodilation. Overall, this review proposes a promising therapeutic opportunity by integrating a nutritional-based approach focusing on enriching the daily diet in ALA to prevent the devastating damage caused by stroke.

Effects of season on the quality of Garfagnina goat milk

“…omega-3 FA and conjugated linoleic acid), which are known to have many beneficial effects on human health (Biondi et al 2008;Renna et al 2012;Albenzio et al 2016). Omega-3 (n-3) fatty acids (FAs) are involved in the development of brain and retinal tissues and in the progression and prevention of human pathologies, including heart disease and some cancers (Blondeau 2016). Conjugated linoleic acid (CLA) has been reported to reduce the risk of cancer, cardiovascular diseases, diabetes, and obesity, as well as boosting the immune system (Wang & Lee 2015;Hennessy et al 2016).…”

Preliminary Validation of a High Docosahexaenoic Acid (DHA) and -Linolenic Acid (ALA) Dietary Oil Blend: Tissue Fatty Acid Composition and Liver Proteome Response in Atlantic Salmon (Salmo salar) Smolts

“…Although the importance of ALA from a health perspective has been generally less reported relative to n-3 LC-PUFA, ALA is receiving interest as a nutraceutical supplement, based on reports of beneficial effects similar to those of n-3 LC-PUFA [44]. ALA is a minor fatty acid in marine oils, however, it is highly and naturally present in Camelina and other transgenic oilseeds such as canola, reaching proportions of over 25% of the total fatty acids in oils extracted from transgenic seed [18].…”

A brief review of physiological roles, plant resources, synthesis, purification and oxidative stability of Alpha-linolenic Acid

“…There was another study demonstrating that ALA provided a beneficial effect on the infarct size, neurological score, neuronal survival and mortality rate of ischemic mice in a clinically relevant model of stroke (Heurteaux et al, 2006). Recent review by Blondeau (2016) has presented the capacity of ALA for protecting the brain from stroke by direct neuroprotection, triggering brain artery vasodilatation and neuroplasticity to reduce the stroke damage. And in a mouse model of ischemic stroke, it was found that ALA intake would provide an enteral or parenteral nutritional intervention for sensorimotor and cognitive deficits (Bourouroua et al, 2016).…”