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Written by Paul Varnas
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Docosahexaenoic acid (DHA) is an essential fatty acid that is found in fish oil. Research appearing in Alzheimer’s & Dementia (2010 Apr 29; [Epub ahead of print]) looked at the effect DHA supplementation had on memory. The subjects of the double-blind, placebo-controlled study were 485 patients over the age of 55 with age-related cognitive decline (ARCD). Other than the memory problem, the subjects were healthy. They were randomly divided into two groups and for 24 weeks they were given either a placebo or 900 mg of DHA per day. The group receiving the supplementation scored better on tests evaluating visual spatial learning, episodic memory and verbal recognition.
There is other research that supports the value of DHA supplementation for memory. A study that appeared in Neuroscience Research (Volume 56, Issue 2, October 2006, Pages 159-164) found that supplementing amnesia patients with DHA and arachidonic acid improved scores on tests evaluating memory and attention. A double-blind, placebo-controlled study involving 49 women between the ages of 60 and 80 appeared in Nutritional Neuroscience (2008; 11(2): 75-83). It found that supplementing with a combination of DHA and lutein may improve cognition.
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Alzheimer's disease is characterized by deposits of  beta amyloid protein in the brain. Research appearing in the Journal of Neuroscience Research (August 1, 2006; Volume 84 Issue 2, Pages 427 - 433) demonstrated that the Chinese herb, Uncaria rhynchophylla, may prevent the formation of beta amyloid protein by preventing of beta fibril formation. The authors believe that the herb may be useful for preventing Alzheimer's disease or for slowing the progression of it. The herb also contains several different chemical compounds, including oxindole and indol alkaloids, which may act to protect the nervous system.
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In some cases, there may be a connection between oxidative stress and dementia. A study appearing in the Archives of Gerontology and Geriatrics (2001;Suppl. 7:325-331) compared 30 subjects between the ages of 90 and 107 years with dementia to 32 healthy people in the same age range and found that men with dementia had higher thiobarbiuric acid-reactive substances and lower vitamin E levels (indicators of oxidative stress). Lipid peroxidation seemed to play a role in dementia in men, but not in women. Research published in Neurobiology and Aging (2005; 26(7): 987-94) looked at 1033 subjects over the age of 65 and found that a low level of vitamin E in the blood was associated with an increased incidence of dementia.
Another study that appeared in the American Journal of Geriatric Psychiatry (e-published ahead of print, Nov 10, 2009) looked at dementia in Swedish twins. There were 3,779 subjects; 355 of whom were diagnosed with dementia. The study found that greater consumption of fruits and vegetables reduced the chance of developing dementia. Another study, appearing in Neurology (2000;54:1265-1272) looked at 3,385 men between the ages of 71 and 93, found that taking a combination of vitamins A and C had a protective effect against vascular dementia. The supplementation also had some protective effect against mixed or other dementia, but not against Alzheimer’s disease.
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The risk for developing dementia may have something to do with the type of fats and oils in the diet. Research appearing in the Archives of Neurology (2006; 63(11)" 1545-50) looked at 899 elderly subjects who were free of dementia (76 years median age) and followed them for an average of just over nine years. During the course of the study, 99 subjects developed dementia (71 of which had Alzheimer’s disease). Those with high plasma DHA (docosahexaenoic acid, an omega-3 fatty acid) had a reduced risk of developing dementia.
Other research appearing in The Journals of Gerontology Series A: Biological Sciences and Medical Sciences (2007; 62(10): 1120-6) also found a connection between low omega-3 fatty acid levels and dementia. A study in the Annals of Neurology (1997;42(5):776-782) looked at fat intake in the diets of 5,386 subjects without dementia. Fish consumption was inversely related to the incidence of dementia. Dementia increased with increased intake of saturated fat and cholesterol.
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The role of folic acid and vitamin B12 in memory and cognition is pretty well established. Research appearing in the American Journal of Clinical Nutrition (2007; 86(5): 1384-1391) looked at 1,648 subjects over the age of 65 over a 10-year period. During the 10-year course of the study cognitive function and vitamin B12 levels were tested at least three times. High vitamin B12 levels were associated with slower rates of cognitive decline. An earlier study appearing in the American Journal of Clinical Nutrition (1996;63:306-14). That study also found that high levels of B6 were associated with better memory.
In research appearing in Clinical Biochemistry (2007; 40(9-10): 604-608) found a connection between low folic acid and vitamin B12 levels, and depression in 66 subjects over the age of 60. Also the depressed subjects tended to have higher homocysteine levels.
There is not a lot of research on the connection between niacin and memory. Although in the severe niacin deficiency disease, pellagra, there are mental symptoms. Symptoms in the central nervous system can include memory impairment, disorientation, confusion, and confabulation (excitement, depression, mania and delirium). Some patients may become paranoid.
One study, appearing in the Journal of Neuroscience (2008 November 5;28(45):11500-10) looked at the effect niacinamide (a form of niacin) had on memory in rats. The rats in the study were normal rats and rats specially bred to develop a disease similar to Alzheimer’s disease in humans. Over a period of four months rats were either given niacinamide in their water or a placebo. In the rats bred for the Alzheimer’s-like disease, there was an increase in proteins used to strengthen brain tissue and there was a decrease in material that could lead to plaquing. The specially bred rats who received the nicacinamide performed as well on memory tests as the normal mice, while the untreated rats demonstrated loss of memory.
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