Peppers and can reduce the risk of getting Parkinson's. The numbers say it. Consuming them two or more times a week would in fact reduce the possibility of being affected by this neurodegenerative disease by 30%.
Don't store avocado like this: it's dangerous
I pepperoni they can reduce the risk of getting sick Parkinson. The numbers say it. In fact, consuming them two or more times a week would reduce the possibility of being affected by this neurodegenerative disease by 30%.
This is confirmed by a new study conducted at the University of Washington in Seattle. From the same botanical "family" of tobacco, peppers can therefore be the health allies in the fight against Parkinson's.
The pathology, as we know, derives from the loss of brain cells that produce dopamine. In the initial stages, it is characterized by the classic tremor and difficulty in controlling movements. In fact, the initial symptoms include, in addition to the tremor in the hands, stiffness in the limbs and walking problems. However, as the disease progresses, cognitive problems and a progression of dementia also set in. However, food sources of nicotine can have a protective effect.
In fact, although nicotine may have negative effects, previous studies have shown that it reduces the risk of developing Parkinson's disease in half.
But Dr. Susan Searles Nielsen, of the Department of Environmental Sciences studied the effects of nicotine from a dietary point of view. "If tobacco is indeed protective, and if the reason is nicotine as some experimental studies suggest, then our hypothesis was that the other plants of the family of Solanaceae which contain nicotine could also be protective ", he said. Among them i peppers and tomatoes.
The subjects who took part in the study were 490 patients with newly diagnosed Parkinson's disease received shortly before and others 644 subjects of the control study not related and not affected by the disease, therefore neurologically normal.
They were provided with a questionnaire to evaluate the type of diet and the possible use of tobacco. Looking at the results, the Seattle scientists found that in the association between Parkinson's and the consumption of certain vegetables, including peppers, tomatoes and potatoes, peppers had shown the greatest protection. Furthermore, the decrease in the risk of disease was more evident with the increase in the consumption of peppers, especially in subjects who had never used tobacco.
However, further studies will be needed to definitively confirm these findings and explore new avenues for the prevention of Parkinson.
The research was published yesterday on Annals of Neurology.
Francesca Mancuso
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