Peppers may be the answer to reduced Parkinson’s risk
Scientists have revealed that eating peppers twice a week may reduce the risk of Parkinson’s Disease by a third. New research, published in the journal Annals of Neurology, states that those who eat foods containing an edible form of nicotine – which also includes tomatoes, potatoes and aubergines – gained a degree of protection against the condition.
The new research also adds to evidence linking a reduced risk of the disease with smoking and the use of nicotine patches.
However, experts said other constituents in the produce may also have played a role in the findings.
Almost 500 patients newly diagnosed with Parkinson’s disease were questioned about their dietary habits and tobacco use, with a further 644 individuals not suffering from any neurological conditions also taking part in the study.
Vegetable consumption in general was not found to affect Parkinson’s risk, but the chance of being diagnosed with the illness reduced the more people ate veg from the Solanaceae family. Veg like this contains tiny amounts of nicotine – the addictive chemical in cigarettes.
It was revealed that the trend was strongest for peppers, mainly in people with little or no previous exposure to tobacco, with participants who ate them a couple of times week found to be 30 per cent less likely to develop Parkinson’s.
What do you think of this new research? Is Parkinson’s Disease in the family? Is this news reassuring? Comment below and let us know your views.
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