(NaturalNews) Eating plenty of oily fish, which is rich in omega-3 fatty acids and other life-giving nutrients, several times a week can significantly reduce people’s risk of having a stroke or developing other cerebrovascular diseases. These are the findings of a new study out of England, which reinforces the plethora of existing scientific evidence showing that oily fish like salmon, mackerel, herring, trout, and sardines possess unique neuroprotective capabilities.
Dr. Rajiv Chowdhury from Cambridge University and Professor Oscar H. Franco from Erasmus University Medical Center Rotterdam co-led a team of researchers in analyzing the results of 38 studies on the benefits of fish consumption. They focused particularly on the characteristics of oily fish that help prevent the onset of cerebrovascular diseases, or diseases involving the obstruction of blood flow to the brain.
Similarly, a 2011 study published in the journal Stroke found that fish oil supplements, which are high in omega-3 fatty acids, quell brain inflammation, which in turn lowers stroke risk and boosts cognitive ability. The Docosahexaenoic acid (DHA) found in fish oil was observed to be particularly beneficial in promoting the health of cell membranes, neural structures, and brain tissue, all of which are vitally important for preventing the onset of a stroke.