This was hit number two and comment follows-


1: Neurosci Res. 2008 Nov;62(3):206-9. Epub 2008 Aug 3.

Restorative effects of uridine plus docosahexaenoic acid in a rat model of
Parkinson's disease.

Cansev M, Ulus IH, Wang L, Maher TJ, Wurtman RJ.

Massachusetts Institute of Technology, Department of Brain and Cognitive
Sciences, Cambridge, MA 02139, USA.

Administering uridine-5'-monophosphate (UMP) and docosahexaenoic acid (DHA)
increases synaptic membranes (as characterized by pre- and post-synaptic
proteins) and dendritic spines in rodents. We examined their effects on
rotational behavior and dopaminergic markers in rats with partial unilateral
6-hydroxydopamine (6-OHDA)-induced striatal lesions. Rats receiving UMP, DHA,
both, or neither, daily, and intrastriatal 6-OHDA 3 days after treatment onset,
were tested for d-amphetamine-induced rotational behavior and dopaminergic
markers after 24 and 28 days, respectively. UMP/DHA treatment reduced ipsilateral
rotations by 57% and significantly elevated striatal dopamine, tyrosine
hydroxylase (TH) activity, TH protein and synapsin-1 on the lesioned side. Hence,
giving uridine and DHA may partially restore dopaminergic neurotransmission in
this model of Parkinson's disease.

PMCID: PMC2592845 [Available on 2009/11/01]
http://www.ncbi.nlm.nih.gov/pubmed/1...ubmed_RVDocSum

DHA is the major ingredient in fish oil. Uridine has many sources. From Wikipedia-
"Uridine is found in a variety of foods. Sugarcane extract is rich in nucleosides, especially uridine.[2] Tomatoes also (about 500-1000 mg. of uridine per kilogram of dry matter).[3]

Brewer's yeast is also a good source of uridine, as yeast is high in RNA (ribonucleic acid), which after digestion is broken down into ribosyl pyrimidines (uridine and cytidine), which are absorbed intact [4]. About 3 percent of yeast (dry weight) results in digestion uridine products. This assumes the usual 9% RNA content found in Brewer's yeast. Alternatively, drinking beer also results in increased plasma uridine [5]. The ingestion of one liter of beer results in increased plasma uridine at a level that is comparable to those reached after ingestion of CDP-choline (citicoline) (as in [6], the increase is measured as a percent change relative to baseline plasma uridine). Alternative uridine/cytidine sources include other high RNA foods such as organ meats (liver, pancreas, etc) or broccoli [7]. High RNA foods may result in high blood purine levels, which may increase uric acid production in humans, which may aggravate conditions such as gout. Because of this, it has been suggested that the RNA content of yeast products should be chemically reduced if these products are to be consumed in high amounts as a source of protein (50 grams or more per day). However, such processing is expensive, and as of today (2008), it seems that commonly available Brewer's yeast products are not RNA-reduced. Consumption of moderate amounts of yeast (5 grams per day) should provide enough uridine for improved health, while minimizing possible side effects such as increased uric acid production."

So, white rats, stir yourself!