Parkinson’s disease is a serious brain disorder that affects movement and thinking. It happens because certain brain cells, called neurons, die.
These neurons produce dopamine, a chemical that helps control movement and other brain functions.
As people age, more and more are being diagnosed with Parkinson’s disease, making it important to find ways to prevent it.
The cause of Parkinson’s disease is linked to damage in neurons due to high levels of harmful molecules called reactive oxygen species (ROS).
These ROS can damage dopaminergic neurons, which are the cells that produce dopamine. To protect these neurons, it is crucial to reduce ROS production.
Currently, there are only treatments that manage the symptoms of Parkinson’s, but there are no cures or prevention methods.
A promising discovery comes from the work of Associate Professor Akiko Kojima-Yuasa and her team at Osaka Metropolitan University’s Graduate School of Human Life and Ecology.
They found that antioxidants from a type of seaweed called Ecklonia cava might help prevent Parkinson’s disease.
Their research was published in the journal Nutrients.
In their study, the researchers conducted tests on mice that had been given a substance called rotenone to induce Parkinson’s-like symptoms.
The mice were fed Ecklonia cava antioxidants every day for a week before receiving rotenone.
The results were promising. The mice that received the seaweed antioxidants showed improvement in their movement abilities, which had been impaired by the rotenone. Additionally, their intestinal functions and the health of their colon tissue also improved.
The team also did experiments on cells to understand how Ecklonia cava works. They discovered that the seaweed antioxidants activate an important enzyme called AMPK (adenosine monophosphate-activated protein kinase).
This enzyme helps regulate the energy balance in cells and plays a role in reducing ROS production. By activating AMPK, Ecklonia cava antioxidants can help protect neurons from damage.
Professor Kojima-Yuasa is hopeful about the potential of Ecklonia cava in preventing Parkinson’s disease. “This study suggests that Ecklonia cava antioxidants may reduce neuronal damage by AMPK activation and inhibiting intracellular reactive oxygen species production,” she explained.
The findings indicate that including Ecklonia cava in our diet might be a beneficial way to help prevent the onset of Parkinson’s disease.
In summary, the study highlights the potential of seaweed antioxidants in protecting brain cells and preventing Parkinson’s disease. While more research is needed, these findings offer hope for new ways to fight this debilitating condition.
If you care about Parkinson’s disease, please read studies that Vitamin B may slow down cognitive decline, and Mediterranean diet could help lower risk of Parkinson’s.
For more health information, please see recent studies about how wheat gluten might be influencing our brain health, and Olive oil: a daily dose for better brain health.
