Effects of omega-3 fatty acids on working memory in rats with increased sugar intake

被引：3

作者：

Ruhland, Stefanie ^{[1
]}

Hauser, Joachim ^{[1
]}

Kaunzinger, Ivo ^{[1
]}

Nakamura, Yukiko ^{[1
]}

Stollberg, Ewelina ^{[1
]}

Lange, Klaus W. ^{[1
]}

机构：

[1] Univ Regensburg, Dept Expt Psychol, D-93040 Regensburg, Germany

来源：

JOURNAL OF FUNCTIONAL FOODS | 2020年 / 69卷

关键词：

Omega-3 fatty acids; Sugar; Working memory; Cognition; Rat; ATTENTION DEFICIT/HYPERACTIVITY DISORDER; POLYUNSATURATED FATTY-ACIDS; PREFRONTAL CORTEX; SPATIAL MEMORY; SUPPLEMENTATION; IMPULSIVITY; CHILDREN; DEFICITS; DIETS;

D O I：

10.1016/j.jff.2020.103951

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The "Western" diet, with its high sugar content and low levels of omega-3 fatty acids (n-3), has been linked to various cognitive deficits and mental disorders in animal models and humans. We have examined whether a dietary deficiency in n-3 in combination with increased sugar consumption affects working memory in rats. Wistar rats were bred and fed a high-sugar diet over several generations. The animals were randomly assigned to two groups: a group receiving physiologically adequate amounts of n-3 and a group fed an n-3-deficient diet. Thirty-one male, fourth generation rats were tested in a radial arm maze in order to assess working memory performance. Compared to rats receiving a diet with sufficient n-3, the n-3-deprived animals erred more frequently on working memory tasks, indicating that n-3 reduction in rats on a sugar-rich diet may have negative effects on working memory additional to those associated with high sugar consumption.

引用

页数：5

共 34 条

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