Consistent eating of peppers can reduce the risk of Parkinson’s disease, recommends another study.
The analysts said the advantage might be a substance in the vegetables that we should stay away from: nicotine.
People in the study who ate peppers twice a week were 30% less likely to develop Parkinson’s disease than people who did not eat peppers exactly once a week.
Paprika and tobacco both have a place with a group of plants called Solanaceae. Accordingly, peppers – whether red, yellow or green – contain small amounts of nicotine. Previous research has shown that the nicotine in cigarettes and used smoke can protect certain synapses or neurons from the damage associated with Parkinson’s disease. In Parkinson’s disease, up to 80 percent of the neurons that produce the synthetic dopamine that controls muscle activity are damaged, according to the National Parkinson Foundation.
Parkinson’s disease is a neurodegenerative disease and causes a number of manifestations. Its symptoms are tremors, gradual development, firmness of the arms, legs or trunk, and problems with balance. About 1 million Americans suffer from Parkinson’s disease, reports the National Parkinson Foundation. Every year, 50,000 to 60,000 new cases are analysed in the USA.
The pepper benefit
In the survey, the analysts examined 490 people who were recently diagnosed as having Parkinson’s disease and compared them with 644 people who did not have the disease. The members took part in a point-by-point survey of their lifelong dietary preferences and tobacco consumption.
Only 11 percent of the patients and 5 percent of the people in the control group had a family history of the disease, which may increase the risk.
Individuals reported how regularly they ate certain vegetables and their experience of tobacco consumption.
The researchers found that it was not only peppers that were associated with a reduced risk of Parkinson’s disease, but that the more peppers individuals burned out, the clearer the obvious benefit. People who ate peppers five or six times a week or more reduced their risk of Parkinson’s disease by about 50%, and the people who ate them did not eat them exactly once a week.
Different vegetables did not seem to have this effect. “The benefits of vegetables from the Solanaceae family seemed really clear,” said study scientist Susan Searles Nielsen, a specialist in ecological and word-related well-being at the University of Washington in Seattle.
“Although there were some recommendations that tomatoes could also be associated with reduced risk of Parkinson’s disease, this was not satisfactory,” said Searles Nielsen.
The useful for-neuronal powers of peppers were much “clearer in people who had never consistently consumed tobacco,” added Searles Nielsen. The presentation of nicotine from tobacco “is likely to eclipse what individuals would get in their eating routine,” she made clear.
While the research results are promising, Searles Nielsen focused on the fact that they show a sense of belonging rather than real circumstances and logical results.
“While it is certainly appealing to imagine that eating peppers could protect against Parkinson’s disease, we need to consider that there are different clarifications,” she said, “with additional testing, this can ideally be educated.
Dr Michael Okun, public clinical director of the National Parkinson Foundation, who was not involved in the investigation, described the discoveries as “fascinating”, but warned that they are far from definitive.
“There is nothing in this investigation to suggest that vulnerable relatives (people with a family history of Parkinson’s disease) should jump out and start eating red peppers,” Okun said. “A lot of work should be done to understand the tool and achieve likely benefits for the Parkinson’s population at risk”.
All in all, it can’t hurt to remember to eat peppers for your eating routine, said Searles Nielsen. “In case you end up enjoying peppers, good,” she added. Just don’t try too hard. “Remember that an overdose of something that is otherwise good may not be grateful,” said Searles Nielsen.
The exam will be distributed today (9 May) in the Annals of Neurology diary.
Pass it on: Eating peppers can reduce the risk of Parkinson’s disease.
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Mark is 44 years old and passionate nourishing advisor as well as expert in the range health, Fitness and medicine. His area of expertise includes the testing and evaluation of dietary supplements. With great care he publishes his self-tested experience reports, with which he would like to provide for a better clearing-up.