A recent study by Daniele Piomelli group suggests that fatty foods can trigger long-term memory formation. They suggest that a molecules derived from oleic acid, oleoylethanolamide (OEA), send hunger-curbing messages to the brain to increase feelings of fullness.
In elevated levels, OEA can reduce appetite, produce weight loss and lower blood cholesterol and triglyceride levels according to the study. They also show that OEA also causes memory consolidation. For more information on this topic please visit: http://www.foodnavigator.com/Science-Nutrition/Fats-help-memory-last-longer-Study/?c=2FUzm2DP3dOigjM0dIPslw%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily
For the scientific article, please refer to: Proceedings of the National Academy of Sciences Doi: 10.1073/pnas.0903038106 “Fat-induced satiety factor oleoylethanolamide enhances memory consolidation” Patrizia Campolongoa, Benno Roozendaalb, Viviana Trezzac, Vincenzo Cuomoc, Giuseppe Astaritaa, Jin Fua, James L. McGaughb, and Daniele Piomellia.
