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Omega 3 and Ischemic Stroke; Fish Oil as an Option

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Introduction and Background According to the Center of Disease Control and Prevention, stroke is the 5th leading cause of mortality in the US, and a leading cause of significant long-term disability where almost 50% of stroke survivors, age 65 and above, suffer from disabling decrease in mobility.

The Effects of the Onion-Pumpkin Extract on Blood Pressure

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Hypertension has become one of the most common diseases in the world and considered a public health challenge due to its association with morbidity and mortality and increased cost to society. Hypertension is the most important risk factor for cardiovascular diseases such as coronary heart disease,

Dietary Intervention for Bipolar Disorder

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The investigators will conduct a 2-arm, parallel group, randomized, controlled 24-week dietary intervention to evaluate the therapeutic efficacy of two dietary interventions in patients with BD. After a two-week baseline-monitoring period, the investigators will randomize 84 patients with chronic BD

Omega 7 + 3 Combination and Systemic Inflammation

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Background Information and Scientific Rationale Consumption of long-chain n-3 polyunsaturated fatty acids (n-3 PUFAs), including eicosapentaenoic acid (EPA; 20:5n-3), docosapentaenoic acid (DPA; 22:5n-3), and docosahexaenoic acid (DHA; 22:6n-3) from fish and fish-oil supplements reduces disease risk

Nutrition for Migraine Prevention

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Episodic migraine is a debilitating chronic pain condition afflicting 12% of American adults. Current conventional treatments rely on medications that provide limited or transient relief, target symptoms rather than the underlying causes of pain, and are associated with significant side effects and

Lutein/Zeaxanthin and Omega-3 Supplementation in Persons Over Age 60

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The current proposed study is a necessary pilot study to prepare for a large-scale phase III randomized clinical trial planned to investigate whether oral supplementation with macular xanthophylls (lutein and zeaxanthin) and omega-3 long-chain polyunsaturated fatty acids (LCPUFAs) will decrease the

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