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| Progress on the mechanism of ω-3 and ω-6 polyunsaturated fatty acids in improving mild cognitive impairment |
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| DOI： |
| KeyWord:ω-3 polyunsaturated fatty acids ω-6 polyunsaturated fatty acids mild cognitive impairment nervous system |
| FundProject:吉林省中医药科技项目（2018-135）；吉林省大学生创新创业训练计划项目（202010184017） |
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| Abstract: |
| In recent years, mild cognitive impairment (MCI) has attracted attention as an early symptom of Alzheimer’s disease (AD), and its early intervention is of positive significance. Existing studies in population, animal and cell experiments have shown that ω-3 polyunsaturated fatty acids (ω-3 PUFAs) in polyunsaturated fatty acids (PUFAs) can improve inflammation, and affect the ocurrance and development of MCI. However, the related metabolites of ω-6 polyunsaturated fatty acids (ω-6 PUFAs) contain both anti-inflammatory substances and pro-inflammatory substances, and the mechanism is relatively complicated, and current research is controversial. The mechanisms of the effects of two kinds of polyunsaturated fatty acids on MCI were reviewed, and the significance of dietary nutrition in improving MCI was explored, so as to provide a basis for polyunsaturated fatty acids to improve MCI and related nutritional interventions. |
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