It is found that fatty fish, such as salmon, herring, and mackerel, can cut your risk of Alzheimer’s disease in half if you eat three servings per week. The benefits that come from the fish come from omega-3 fatty acids, which makes up 20 percent of the brain’s mass. They are also important for the development of new brain cells and important for learning and memory.
The fish diet also provides choline, which is the chemical basis for a neurotransmitter that speeds electrical pulses between neurons. Drugs that raise the levels of the neurotransmitter can improve memory. It is recommended that a regular diet contains 3 4-ounce servings of fatty fish per week.