An experimental diet that reduced the intake of omega-6 fatty acids and increased omega-3 fatty acids improved mood variability in those with bipolar disorder.
A study conducted on Japanese men and women found peanut consumption decreased the risk of cardiovascular disease and ischemic stroke.
A new study reports brain cells are made up of less polyunsaturated fatty acids than other major organs in the body. The findings challenge popular belief that phospholipids containing polyunsaturated fatty acids are higher in the brain.
