Eating this vegetable twice a week can reduce the risk of Parkinson, the study says
Research has shown that this food contains a chemical beneficial effect in the fight against the disease.
Nearly one million people in the United Stateshave Parkinson's disease, By the Parkinson Foundation, but there are many we still do not know why peopledevelop the condition. According to the National Institute on Aging, some cases of Parkinsonseems to be hereditaryBut most are random and not in a family environment. And there is also known about the clear risk factors for the disease, apart from age and sex, men being more likely to succumb. However, researchers have looked at ways to reduce the years of the general populationParkinson's riskAnd a study found a vegetable that could reduce your chances of developing the disease. Continue reading to find out what you should add to your diet.
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Peppers eat twice a week can reduce the risk of your Parkinson.
A 2013 study of the University of Washington (UW) linked to a peppers reductionRisk of Parkinson's disease. The study, which was published in theAnnals of neurology Journal, analyzed 490 newly diagnosed Parkinsonian patients from clinical neurology UW and 644 people without connection with the disease. The researchers discovered that peppers eat two to four times a week was associated with a reduced risk of 30 percent of developing Parkinson's disease.
Peppers Eating more often can further reduce your risk.
You do not have to limit yourself to eating peppers twice a week. According to the study, people who have eaten peppers per day had a lower 50 percent risk of developing Parkinson's disease. Peppers Eating No less than a week twice has not had a significant effect, however.
"[This study] provides additional evidence of how the diet can influence oursusceptibility to neurological disease- Parkinson's disease, "Kelly Changizi, MD, co-director of the neuromodulation center at Mount Sinai Parkinson and the disturbances of the Center movement, said WebMD. She did not participate in the study.
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The researchers also examined other vegetables to assess their effect on the risk of Parkinson.
While the highest risk reduction, researchers have discovered with peppers, they have found other foods that can also help reduce the risk of Parkinson. According to the study, the combined consumption of peppers, tomatoes, tomato juice and potatoes reduces the risk of Parkinson's disease as well. All these foods come from thesolanaceous family. But the general consumption of vegetables not in thesolanaceous The family had no effect on the risk of Parkinson, researchers noted. This included vegetables like broccoli, carrots and cucumbers.
Peppers contain a chemical that can help fight Parkinson's disease.
Thesolanaceous The family is a family of plants containing chemical nicotine. According to the researchers of this study, nicotine food sources can be what provides protection against Parkinson's disease. Peppers, tomatoes and potatoes contain all small amounts of nicotine.
CornSusan Nielsen Searles, PhD, the principal author of the study and researcher in the Department of Health and the Environment at Work, said again the research isnecessary to confirm, In large quantities of nicotine can have adverse health consequences such as toxicomanogenic, poisoning and death. Searles Nielsen says there is a chance that a similar, but less toxic chemical in peppers can also be or more protection against Parkinson's disease than nicotine.
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