Do you constantly find yourself searching for your glasses or car keys? Have you walked into a room only to realize that you can’t remember what you went in there for?
As you age, changes in the brain typically cause memory loss and cognitive decline, which means less brain function. If damage to brain cells occurs with age, it makes you more susceptible to developing dementia, Parkinson’s disease, or Alzheimer’s disease1. Currently, about 34 million people are suffering from Alzheimer’s disease1.
This debilitating condition causes severe memory and cognitive problems and dramatically reduces an individual’s ability to live independently2. People with Alzheimer's may also begin to suffer from abnormal movements, increased agitation, and even depression as the disease progresses3. Although the prospect of getting old may seem grim due to these harmful types of changes, there is hope.
According to research, there is a form of essential fatty acids called docosahexanoic acid (DHA) that supports brain health by protecting brain cells from damage that would otherwise cause Alzheimer’s or Parkinson’s1. DHA is actually an omega-3 fatty acid that is normally found in the brain in large quantities, especially in the brain’s nerve cells4,5,6. Maintaining the health of these types of brain cells is the key to preventing cognitive decline and disease.
Interestingly, studies have shown that DHA levels are typically high in parts of the brain that regulate concentration and memory5,7. Unfortunately, DHA levels are typically reduced in individuals who have Alzheimer’s4, but a study regarding aging has also shown that increased DHA intake can reduce the risk of developing dementia and Alzheimer's by 47%8.
In addition, increased DHA intake has actually been proven to enhance memory function, even in younger people7. Taking DHA also has the beneficial effect of helping individuals burn fat9. High levels of DHA has even been shown to have positive effects on heart, eye, and bone health and can reverse the signs of aging10-12.
In other words, you can experience all of these health benefits by simply adding DHA to your diet. However, you have to make sure that you are getting a rich source of DHA. Here at Nutrusta we have formulated a revolutionary supplement called DHA Omega-3 UltraTM that is made up of 100% natural high DHA fish oil.
The majority of fish oil brands contain larger amounts of another omega-3 fatty acid called eicosapentaenoic acid (EPA) than DHA, but DHA is the form that is especially beneficial towards brain, heart, and eye health, not EPA.
In addition, most major brand fish oil supplements are cheaply made using synthetic ethyl ester. It is 3 times harder for the body to absorb ethyl ester than natural sources of omega-3 fatty acids that are found in wild, fresh fish13.
Lastly, most other supplements consist of oil molecules that are destroyed by the acidity in the stomach, causing very little of the fish oil to actually be absorbed into the body. Most fish oil products can even become rancid and cause inflammation, indigestion, and fish-smelling burps.
We use a special process involving CO2 technology that is chemical-free and prevents the fish oil from degrading and becoming rancid by eliminating the oil’s exposure to oxygen.
Nutrusta DHA Omega-3 UltraTM is completely water-soluble. It has also been clinically proven to be 567% better absorbed than competing supplements and it is free of GMOs. Take charge of your health and protect your brain from the effects of aging with this pure, natural, and safe product that is guaranteed to give you excellent results.
1. Barnes DE, Yaffe K. The projected effect of risk factor reduction on Alzheimer's disease prevalence. The Lancet. Neurology. 2011;10(9):819-828.
2. Femminella GD, Ferrara N, Rengo G. The emerging role of microRNAs in Alzheimer's disease. Frontiers in Physiology. 2015;6:40.
3. Hu X, Meiberth D, Newport B, Jessen F. Anatomical Correlates of the Neuropsychiatric Symptoms in Alzheimer's Disease. Current Alzheimer research. 2015.
4. Conquer JA, Tierney MC, Zecevic J, Bettger WJ, Fisher RH. Fatty acid analysis of blood plasma of patients with Alzheimer's disease, other types of dementia, and cognitive impairment. Lipids. 2000;35(12):1305-1312.
5. Pottala JV, Yaffe K, Robinson JG, Espeland MA, Wallace R, Harris WS. Higher RBC EPA + DHA corresponds with larger total brain and hippocampal volumes: WHIMS-MRI Study. Neurology. 2014;82(5):435-442.
6. Chang CY, Ke DS, Chen JY. Essential fatty acids and human brain. Acta neurologica Taiwanica. 2009;18(4):231-241.
7. Stonehouse W, Conlon CA, Podd J, et al. DHA supplementation improved both memory and reaction time in healthy young adults: a randomized controlled trial. The American journal of clinical nutrition. 2013;97(5):1134-1143.
8. Schaefer EJ, Bongard V, Beiser AS, et al. Plasma phosphatidylcholine docosahexaenoic acid content and risk of dementia and Alzheimer disease: the Framingham Heart Study. Archives of neurology. 2006;63(11):1545-1550.
9. Flachs P, Horakova O, Brauner P, et al. Polyunsaturated fatty acids of marine origin upregulate mitochondrial biogenesis and induce beta-oxidation in white fat. Diabetologia. 2005;48(11):2365-2375.
10. Hogstrom M, Nordstrom P, Nordstrom A. n-3 Fatty acids are positively associated with peak bone mineral density and bone accrual in healthy men: the NO2 Study. The American journal of clinical nutrition. 2007;85(3):803-807.
11. Johnson EJ, Chung HY, Caldarella SM, Snodderly DM. The influence of supplemental lutein and docosahexaenoic acid on serum, lipoproteins, and macular pigmentation. The American journal of clinical nutrition. 2008;87(5):1521-1529.
12. Cottin SC, Sanders TA, Hall WL. The differential effects of EPA and DHA on cardiovascular risk factors. The Proceedings of the Nutrition Society. 2011;70(2):215-231.
13. Rupp H, Rupp KG. Adverse effects of ethyl esters or oxidation products in omega-3 preparations? Cardiovascular Journal of Africa. 2014;25(2):86-87.
14. Mozaffarian D, Wu JH. (n-3) fatty acids and cardiovascular health: are effects of EPA and DHA shared or complementary? The Journal of nutrition. 2012;142(3):614s-625s.