As we age, we may experience a rapid decline of cognitive functioning. This decline is often called "dementia". The risk of developing dementia increases dramatically after the age of 80. There is currently no "cure" for dementia but recently a dietary nutrition known as arachidonic acid is drawing attention, which could help to reduce the effects of dementia.
Arachidonic acid is one of the essential fatty acids synthesized from linoleic acid,which assists the production of nerve cells responsible for brain function. Elderly and Alzheimer's patients tend to have low levels of arachidonic acid in their brain cell membranes. However, recent studies conclude that nerve cells continue to thrive even after the age of 70.
Since arachidonic acid is rarely produced in plants, it must be obtained from animal products such as meat, fish, and eggs. Of these, pork liver has the highest arachidonic acid content, with about 300mg of arachidonic acid per 100g of liver*1.In addition to arachidonic acid, liver also contains iron (about 13mg) and other vitamins high in nutrients. Many people dislike eating liver due to its taste and texture but we can find ways to enjoy it and obtain its nutrients in our daily diet.
*1 Source: Food Composition Database
- The contents of this column are academic findings regarding "meat" in general, not the efficacy of our products.
- This column was produced by Ebara Foods Corporation under the supervision of Professor Emeritus Toshiro Suzuki, Tokyo University of Agriculture.
- Supervisor
- Professor Emeritus, Tokyo University of Agriculture
Dr. Toshiro Suzuki
Profile
- Mar. 1980
- Completed Doctoral program in Agricultural Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture (Doctor of Agriculture)
- Apr. 1981
- Studied at CSIRO (Australia) Division of Food Research Meat Research Laboratory for 2 years
- Apr. 1983
- Research assistant, Food Processing Center, Faculty of Agriculture, Tokyo University of Agriculture
- Apr. 2003
- Professor, Food Processing Center, Faculty of Applied Biosciences, Tokyo University of Agriculture
- Apr. 2007
- Transfer of department, Department of Animal Science, Faculty of Agriculture, Tokyo University of Agriculture
- Apr. 2012
- Dean, Faculty of Agriculture, Tokyo University of Agriculture
- Mar. 2016
- Retired from Tokyo University of Agriculture
- Apr. 2016
- Present - Professor Emeritus, Tokyo University of Agriculture
Publications: ""Shokuhin kakou gijyutsu gairon (Introduction to Food Processing Technology)"" (co-author), ""Shokuniku, nikuseihin-no-kagaku (Science of Meat and Meat Products)"" (co-author), etc.
Dated: April 2019