More Often Fish For Lower Risk Than Parkinson's

Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022

More Often Fish For Lower Risk Than Parkinson's

Scientists have shown that protein found in many fish can reduce the risk of Parkinson's.

The relationship between fish consumption and brain function has long been known. Recently, however, scientists from a university in Sweden have enriched our understanding of this relationship. They show that a specific protein found in some species of fish has a pronounced prophylactic effect against the development of Parkinson's disease . The protein in question is the so-called parvalbumin - a small protein involved in calcium transport and intercellular signaling. Chronic parvalbumin deficiency is associated with degenerative changes in brain function leading to cognitive and other neurological disorders, including the development of Parkinson's disease.

Scientists have proven that parvalbumin directly prevents the development of Parkinson's. The disease is associated with the accumulation in the brain of plaques of a specific protein - the so-called. alpha - synuclein , also known as Parkinson's protein . Parvalbumin can bind the alpha-synuclein molecule. Thus, it prevents the accumulation of Parkinson's protein in the form of plaque in the brain, which can lead to neurodegenerative disorders. As a very rich source of parvalbumin, some species of fish are a convenient means of preventing these disorders and preventing Parkinson's disease.

The benefits of regular consumption of fish and fish products are mainly associated with the high content of unsaturated fatty acids in them - omega-3 and omega-6. Parvalbumin is already one of these useful nutrients.

Carp , salmon , cod and herring are listed as the richest species of fish in parvalbumin. However, scientists note that the amounts of important protein accumulated in fish vary at different times of the year. They are considered to be highest at the end of summer, when the highest metabolic activity and correspondingly increased production of parvalbumin in fish is reported.

Other neurodegenerative diseases such as Alzheimer's or Huntington 's disease are also associated with the accumulation of protein plaques in the brain. These data encourage scientists to study more deeply the possibility of consuming fish and its useful proteins in it to be a natural preventive measure against the development of these insidious diseases. The risk of them increases with age, and prolonging human life expectancy will naturally lead to an increase in the incidence of these diseases in the future.

The development of effective preventive measures, as affordable as proper nutrition , gives hope that these negative expectations will not be justified.

More Often Fish For Lower Risk Than Parkinson's

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