Why is fish oil touted as brain food?

Prof Ong Wei Yi, from the Dept of Anatomy at NUS Yong Loo Lin School of Medicine and the Neurobiology/Ageing Research Programme at NUS Life Sciences Institute and his team have found that an enzyme in the brain, known as Alox15, processes a key component in fish oil called decosahexaenoic acid (DHA). Without the enzyme, the body cannot properly make use of DHA to keep the brain running.

• The Straits Times, 10 February 2017, Science, pB11