Life Extension Magazine

Life Extension Magazine June 2007


The Deadly Link Between Heart Disease and Alzheimer’s

By Edward R. Rosick, DO, MPH, DABHM

By Edward R. Rosick, DO, MPH, DABHM

Omega-3 Fatty Acids: Vital for Heart and Brain Health

Fish oil contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two essential fatty acids that are critically important in lipid metabolism, blood pressure regulation, immune modulation, and brain development. Without consumption of food or supplements containing omega-3 fatty acids, good health is simply not possible.

There is now indisputable evidence that supplementing with omega-3 fatty acids can help prevent and treat a variety of chronic diseases, including heart disease and Alzheimer’s. One of the first large-scale studies on this subject, published in 1997, looked at the effects of fish consumption on coronary heart disease and the incidence of heart attacks in 1,822 men.29 Men who consumed diets rich in cold-water fish, an abundant source of omega-3 fatty acids, had a greatly reduced risk of heart disease or dying from a heart attack.

In addition to preventing heart disease, omega-3 fatty acids may greatly benefit those with existing heart disease. Based on a review of thousands of scientific publications, cardiovascular health experts now recommend regular consumption of EPA and DHA for cardiovascular disease prevention, treatment after a myocardial infarction, prevention of sudden death, and secondary prevention of cardiovascular disease. Furthermore, these experts now suggest that low levels of omega-3 fatty acids in the body should be considered a new risk factor for sudden cardiac death.30

Besides protecting against heart disease, omega-3 fatty acids can also help protect against devastating dementia as occurs in Alzheimer’s disease. A study published last year in the Archives of Neurology examined 899 men and women over an average of more than nine years to determine whether DHA had a protective effect against Alzheimer’s and other forms of demenia.31 Subjects who had the highest DHA levels in their bloodstream had a marked 47% lower risk of developing all-cause dementia, and a modestly reduced risk of developing Alzheimer’s disease.

Omega-3 fatty acids may also benefit those already suffering impaired cognitive function. In a study of the effects of DHA and EPA supplementation in patients with mild to moderate Alzheimer’s disease who were undergoing pharmaceutical therapy, six or more months of omega-3 supplementation slowed the rate of cognitive decline in those with very mild Alzheimer’s disease.32

Animal models of Alzheimer’s disease provide tantalizing clues as to how omega-3 fatty acids may offset cognitive decline. In a recent study published in the Journal of Neuroscience, consuming DHA-enhanced feed decreased amyloid-beta levels in the brains of mice by a remarkable 70%, prompting the study authors to conclude that “dietary DHA could be protective against [amyloid-beta] production, accumulation, and potential downstream toxicity.”33 Omega-3 fatty acids may likewise protect the brain against the effects of inadequate oxygen supply. Rats with higher dietary intake of omega-3 fatty acids were protected against the effects of experimentally induced cerebral hypoxia, as evidenced by their improved ability to navigate a maze compared to control animals.34

Vinpocetine Protects Against Hypoxia, Vascular Dementia

Vinpocetine, a botanical agent derived from the periwinkle flower Vinca minor, has been used to help manage disorders of the central nervous system for several decades. Vinpocetine is remarkable in its ability to increase the flow of oxygen-rich blood to the brain and enhance the brain’s utilization of glucose as fuel.35 These characteristics strongly suggest that vinpocetine could have applications in fighting conditions associated with diminished blood flow, including heart disease and possibly Alzheimer’s disease.

Vinpocetine works via several different mechanisms of action, all of which may have important benefits for managing vascular conditions. A potent antioxidant, vinpocetine works as a vasodilator to relax the smooth muscles lining blood vessels, thus enhancing blood flow. Vinpocetine also decreases platelet and red blood cell aggregation while increasing the membrane flexibility of red blood cells, effects that could help prevent blood clots that can trigger heart attack or stroke. Vinpocetine likewise displays powerful neuroprotective effects, protecting cells against damage induced by hypoxia.36

Double-blind studies have shown that vinpocetine supplementation yields improvements in patients with mild to moderate vascular dementia (caused by inadequate blood flow to the brain).37-39 In Europe and Japan, vinpocetine is widely used as an adjunct therapy to treat ischemic stroke, a condition in which the brain suffers from low levels of oxygen.40

With the recent recognition that low levels of brain oxygenation are a hallmark of Alzheimer’s disease, future studies may well demonstrate vinpocetine’s ability to help fight the pathological processes involved in Alzheimer’s disease.


Slowly but inexorably, main-stream medicine is inching toward integrative medicine’s recognition that the mind and body are one. In the case of heart disease and Alzheimer’s disease, it is increasingly clear that nutritional and other strategies designed to preserve and improve heart health may hold significant benefits for brain health as well. Accumulating evidence suggests that nutritional strategies to combat heart disease and hypoxia may be essential elements in any program that seeks to avoid the heart-wrenching consequences of Alzheimer’s disease.

Edward R. Rosick, DO, MPH, DABHM, is a board-certified physician in preventive and holistic medicine, and assistant professor of medicine at Michigan State University.


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