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. 2009 Dec;4(4):309-14.
doi: 10.1007/s12263-009-0141-6. Epub 2009 Aug 29.

Dietary polyunsaturated fatty acids improve cholinergic transmission in the aged brain

Lauren Meredith Willis  1 , Barbara Shukitt-Hale, James A Joseph
Affiliations

Dietary polyunsaturated fatty acids improve cholinergic transmission in the aged brain

Lauren Meredith Willis et al. Genes Nutr. 2009 Dec.

Abstract

The cholinergic theory of aging states that dysfunction of cholinergic neurons arising from the basal forebrain and terminating in the cortex and hippocampus may be involved in the cognitive decline that occurs during aging and Alzheimer's disease. Despite years of research, pharmacological interventions to treat or forestall the development of Alzheimer's disease have primarily focused on enhancing cholinergic transmission, either through increasing acetylcholine (ACh) synthesis or inhibition of the acetylcholinesterase enzyme responsible for ACh hydrolysis. However, recent studies have indicated that dietary supplementation can impact the cholinergic system, particularly during aging. The purpose of the present review is to examine the relevant research suggesting that cholinergic functioning may be maintained during aging via consuming a diet containing polyunsaturated fatty acids (PUFAs). The data reviewed herein indicate that, at least in animal studies, inclusion of PUFAs in the diet can improve cholinergic transmission in the brain, possibly leading to improvements in cognitive functioning.

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Figures

Fig. 1
Fig. 1
Walnut supplementation significantly decreases acetylcholinesterase activity in the aged striatum, but not in the hippocampus. AChE activity was determined using Ellman’s colorimetric method (data presented as mean ± SEM; control n = 5, 6% n = 7, 9% n = 6; *P < 0.05)
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