Omega-3 fatty acids protects against chronic sleep-deprivation induced memory impairment

Life Sciences ◽  
2019 ◽  
Vol 227 ◽  
pp. 1-7 ◽  
Author(s):  
Karem H. Alzoubi ◽  
Fadia Mayyas ◽  
Hamza I. Abu Zamzam
Biomolecules ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 100 ◽  
Author(s):  
Laiali Alquraan ◽  
Karem H. Alzoubi ◽  
Hana Hammad ◽  
Suzie Y. Rababa’h ◽  
Fadia Mayyas

Post-traumatic stress disorder (PTSD) is a psychiatric disorder that can happen after exposure to a traumatic event. Post-traumatic stress disorder is common among mental health disorders that include mood and anxiety disorders. Omega-3 fatty acids (OMGs) are essential for the maintenance of brain function and prevention of cognition dysfunctions. However, the possible effect of OMG on memory impairment induced by PTSD has not been studied. In here, such an effect was explored using a rat model of PTSD. The PTSD-like behavior was induced in animals using a single-prolonged stress (SPS) rat model of PTSD (2 h restraint, 20 min forced swimming, 15 min rest, 1–2 min diethyl ether exposure). The OMG was administered orally at a dose of 100 mg omega-3 polyunsaturated fatty acid (PUFA)/100 g body weight/day. Spatial learning and memory were assessed using the radial arm water maze (RAWM) method. Changes in oxidative stress biomarkers, thiobarbituric acid reactive substances (TBARS), and brain derived neuroptrophic factor (BDNF) in the hippocampus following treatments were measured. The results revealed that SPS impaired both short- and long-term memory (p < 0.05). Use of OMG prevented memory impairment induced by SPS. Furthermore, OMG normalized SPS induced changes in the hippocampus that reduced glutathione (GSH), oxidized glutathione (GSSG), GSH/GSSG ratios, the activity of catalase, glutathione peroxidase (GPx), and TBARSs levels. In conclusion, the SPS model of PTSD-like behavior generated memory impairment, whereas OMG prevented this impairment, possibly through normalizing antioxidant mechanisms in the hippocampus.


Life Sciences ◽  
2020 ◽  
Vol 263 ◽  
pp. 118524
Author(s):  
Hanqing Tang ◽  
Keming Li ◽  
Xibin Dou ◽  
Yufeng Zhao ◽  
Chunchuan Huang ◽  
...  

2015 ◽  
Vol 53 (5) ◽  
pp. 3439-3447 ◽  
Author(s):  
Karem H. Alzoubi ◽  
Fadia A. Mayyas ◽  
Omar F. Khabour ◽  
Fatima M. Bani Salama ◽  
Farah H. Alhashimi ◽  
...  

2016 ◽  
Vol 120 ◽  
pp. 144-150 ◽  
Author(s):  
Karem H. Alzoubi ◽  
Omar F. Khabour ◽  
Amal S. Albawaana ◽  
Farah H. Alhashimi ◽  
Rabaa Y. Athamneh

2012 ◽  
Vol 226 (1) ◽  
pp. 205-210 ◽  
Author(s):  
Karem H. Alzoubi ◽  
Omar F. Khabour ◽  
Baraa Abu Rashid ◽  
Imad M. Damaj ◽  
Heba A. Salah

2017 ◽  
Vol 32 (6) ◽  
pp. 1871-1881 ◽  
Author(s):  
Aline Marcelino de Andrade ◽  
Marilda da Cruz Fernandes ◽  
Luciano Stürmer de Fraga ◽  
Marilene Porawski ◽  
Márcia Giovenardi ◽  
...  

Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.


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