Fish as brain food; EPA and DHA improve the volume of gray matter in key regions of the brain

March 07, 2007

Researchers at the University of Pittsburgh have discovered that the EPA and DHA fatty acids derived from fish oils offer a great benefit for the brain; they increase the volume of grey matter in regions of the brain that govern mood and behavior. The results of the study, which included 55 healthy adults, and using high-resolution MRI shows that a high intake of these fatty acids improved the amount of grey matter in the hippocampus, amygdala, and anterior cingulated cortex. The study was just presented at the annual meeting of the American Psychosomatic Society.