‘Diet as key contributor for brain health’ is shown in one of article published in Neurology on 5th October. The study is mainly restricted to Omega-3 fatty acids consumptions and their neurological outcomes (Satizabal et al.). Cross-sectional investigation of red blood cell (RBC) Omega 3-fatty acid concentration was investigated. Omega-3 fatty acid index is used to measure the amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Gas chromatography was used to measure Omega-3 index. The apolipoprotein E (APOE) genotype was used to examine the cognitive outcome. The study observes Omega-3 index association with better brain cognitive function in middle-aged of people. Earlier study by Harris and Schacy (2004) has shown the relationship of the Omega-3 index with decreased risk of death from coronary heart disease (CHD). Other important Omega-3 fatty acids are alpha linoleic acid (ALA).
ALA improves the endothelial functions and shows anti-thrombotic actions to protect against cardiovascular diseases (Harper et al., 2006). It also synthesizes the DHA but, less than 1% of total ALA ingestion. ALA has been also displayed with memory-ameliorating properties by various animal studies. Ghee is rich in ALA and linoleic acid. Studies also reveal the varying percentage of DHA and EPA in ghee from 0.5- 1% individually.
Charak Sutrasthana (C.S.) 13/43 and C.S. 27/231 refers ghee to promote the memory and intelligence. Even in many of other medicines to improve memory or mental diseases, ghee is added as vehicle to cross blood brain barrier (BBB) through lipid-mediated free diffusion or receptor-mediated transport. Omega-3 fatty acids and linoleic acids present with ghee easily cross BBB. Detailed studies are required to find out changes in brain through imaging and other techniques while using ghee independently or in forms of vehicles of other ayurvedic formulations.
