Enhancing Brain Health through Omega Fatty Acids: The Role of Ahiflower Oil and Oleic Acid in Modulating the Microbiome-Gut-Brain Axis
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Neurodegenerative disorders are emerging as a major global health issue with increasing prevalence in every geographic location. This has prompted researchers to investigate the role of dietary factors in the development and progression of conditions such as Alzheimer's, Parkinson's, and other age-related cognitive disorders. This comprehensive review explores the relationship between omega fatty acids, brain health, and the gut-brain axis, focusing on Ahiflower oil (Buglossoides arvensis) and oleic acid (OA; 18:1n-9) as possible dietary therapeutics. It examines the benefits of omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) on brain health, while also investigating the potential synergistic or additive effects of monounsaturated fatty acids (MUFAs) like oleic acid. The analysis reveals promising evidence for the neuroprotective properties of Ahiflower oil and oleic acid, particularly in modulating the gut-brain axis and influencing microbiome composition. Based on the reviewed evidence, increasing omega-3 intake can provide neurological benefits regardless of omega-6 and omega-9 levels. While these findings reveal potential dietary interventions for neurological health, they also demonstrate the complex relationship between fatty acids and brain function. This review identifies significant limitations in current research, emphasizing the need for long-term human trials with diverse populations to fully elucidate the combined effects of these fatty acids on neurological health. Future directions include exploring the potential of incorporating unique plant-based omega-3 sources, such as Ahiflower oil, into dietary guidelines for brain health. This approach could benefit those following plant-based diets as well as individuals with limited access to or sensitivity towards marine-based omega-3 sources.