Beauty Health for Life

While Omega-3 essential fatty acids—found in foods like wild fish and grass-fed livestock—are necessary for human body functioning, their effects on the working memory of healthy young adults have not been studied until now.

In the first study of its kind, researchers at the University of Pittsburgh have determined that healthy young adults ages 18-25 can improve their working memory even further by increasing their Omega-3 fatty acid intake. Their findings have been published online in PLOS One.

“Before seeing this data, I would have said it was impossible to move young healthy individuals above their cognitive best,” said Bita Moghaddam, project investigator and professor of neuroscience. “We found that members of this population can enhance their working memory performance even further, despite their already being at the top of their cognitive game.”

Led by Rajesh Narendarn, project principal investigator and associate professor of radiology, the Pitt research team sought healthy young men and women from all ethnicities to boost their Omega-3 intake with supplements for six months. They were monitored monthly through phone calls and outpatient procedures.

Before they began taking the supplements, all participants underwent positron emission tomography (PET) imaging, and their blood samples were analyzed. They were then asked to perform a working memory test in which they were shown a series of letters and numbers. The young adults had to keep track of what appeared one, two, and three times prior, known as a simple “n-back test.”

“What was particularly interesting about the presupplementation n-back test was that it correlated positively with plasma Omega-3,” said Moghaddam. “This means that the Omega-3s they were getting from their diet already positively correlated with their working memory.”

After six months of taking Lovaza—an Omega-3 supplement approved by the Federal Drug Administration—the participants were asked to complete this series of outpatient procedures again. It was during this last stage, during the working memory test and blood sampling, that the improved working memory of this population was revealed.

“So many of the previous studies have been done with the elderly or people with medical conditions, leaving this unique population of young adults unaddressed,” said Matthew Muldoon, project coinvestigator and associate professor of medicine at Pitt. “But what about our highest-functioning periods? Can we help the brain achieve its full potential by adapting our healthy behaviors in our young adult life? We found that we absolutely can.”

Although the effects of Omega-3s on young people were a focus, the Pitt team was also hoping to determine the brain mechanism associated with Omega-3 regulation. Previous rodent studies suggested that removing Omega-3 from the diet might reduce dopamine storage (the neurotransmitter associated with mood as well as working memory) and decrease density in the striatal vesicular monoamine transporter type 2 (commonly erred to as VMAT2, a protein associated with decision making). Theore, the Pitt researchers posited that increasing VMAT2 protein was the mechanism of action that boosted cognitive performance. Unfortunately, PET imaging revealed this was not the case.

“It is really interesting that diets enriched with Omega-3 fatty acid can enhance cognition in highly functional young individuals,” said Narendarn. “Nevertheless, it was a bit disappointing that our imaging studies were unable to clarify the mechanisms by which it enhances working memory.”

Ongoing animal modeling studies in the Moghaddam lab indicate that brain mechanisms that are affected by Omega-3s may be differently influenced in adolescents and young adults than they are in older adults. With this in mind, the Pitt team will continue to evaluate the effect of Omega-3 fatty acids in this younger population to find the mechanism that improves cognition.

Other Pitt researchers involved in the project include William G. Frankle, professor of psychiatry, and Neal S. Mason, research assistant professor of radiology.

The paper, “Improved Working Memory but No Effect on Striatal Vesicular Monoamine Transporter Type 2 after Omega-3 Polyunsaturated Fatty Acid Supplementation” was published online Oct. 3 by PLOS One and supported by grants from the National Institute on Drug Abuse and the American Reinvestment and Recovery Act of 2009.

Potassium is a chemical element that is essential for the body, especially the nervous system and muscle contraction. Potassium is also used by the autonomic nervous system (SSO), which is the controlling heart rate, brain function, and other important physiological processes.


Potassium is found in most of the body in the form of electrolyte and abundant in the digestive tract.

In the body, potassium is usually working with sodium or sodium (Na) to regulate the bodys electrolyte balance charge. This balance is maintained by adjusting the amount of potassium intake from foods and the amount of potassium removed.


For adequate intake of potassium for the body, you can eat some foods, as quoted from Healthmeup, below.

1. Baked potato. A baked potato with skin contains 840 mg of potassium. Potatoes suitable for a diet, because a large potato with skin contains only 160 calories.

2. Melon. One piece of melon contains 60 calories, but rich in potassium as much as 680 mg. Melon delicious eaten just like that, processed sebaghai drink or in your salad bowl.

3. Raisins. The dried grapes are also rich in potassium. A half cup of raisins contains 555 mg of potassium. Used as a complementary bowl of delicious raisin oatmeal you at breakfast. In addition, the raisins are also a type of dried fruit that can supply energy because it is easily absorbed.

4. Avocado. Fruit is often referred to as fruit butters this one, containing 602 mg of potassium. Avocados can be processed as juice, mixed salad, or dionsumsi granted.

5. Dried apricots. If you like to eat dried fruit, dried apricots can be the right choice. Half a cup of apricots contains as much as 480 mg of potassium.

6. Tomato juice. One of the complementary manufacturing of this sauce not only contains lycopene, but also enriched with potassium. In one cup of tomato juice, you will get the benefits of 480 mg of potassium.

7. Orange juice. In addition to the wealth of vitamin C, orange juice also has the benefit of as many as 503 mg of potassium in each glass. Orange juice can be enjoyed at breakfast or lunch before heading.

8. Yoghurt. There are many reasons for you to enjoy a dish of yogurt. In addition to natural fibers, yogurt is fortified with 530 mg of potassium in each cup. Add yogurt pure in fruit salad, or a refreshing glass of smoothie.