Docosahexaenoic acid and phosphatidylserine improves the antioxidant activities in vitro and in vivo and cognitive functions of the developing brain

作者：Chaung Hso Chi^*; Chang Chin Dong; Chen Pi Hang; Chang Chia Jung; Liu Shyh Hwa; Chen Chih Cheng

来源：Food Chemistry, 2013, 138(1): 342-347.

DOI：10.1016/j.foodchem.2012.10.082

• Docosahexaenoic acid
• Phosphatidylserine
• Antioxidant
• Cognition

Fish oil during early postnatal period may modulate the impact of oxidative stress in the developing brain and thus improve memory and cognitive behaviour. This study investigated the impacts of docosahexaenoic acid (DHA, C22:6, n-3) and/or phosphatidylserine (PS) on antioxidant activities in vitro, and the beneficial effects of feeding with DHA and/or PS on antioxidant activities in brain and liver tissues and on the cognitive functions of the developing brain. Results indicated that DHA and/or PS significantly enhanced antioxidant activities and increased cell viabilities in vitro. Feeding with DHA and/or PS supplementation not only significantly improved escape latency of animals, but it also improved the oxidative parameters in the brain, enhanced glutathione peroxidase activity as well as reduced nitric mono-oxide levels in the liver. DHA and PS may serve to protect cells from oxidative stress and further improve learning and memory ability in vivo.

• 出版日期2013-5-1