(Photo by Cottonbro Studio via Pexels)
By Stephen Beech on SWNS
Eating seaweed may help prevent Parkinson’s disease, according to a new study.
Ecklonia cava, a brown algae, may protect people from the world’s fastest-growing neurodegenerative disease, scientists say.
The cause of Parkinson’s disease is the loss of neurons that produce dopamine, a neurotransmitter involved in movement control and thinking.
Due to the ageing of the world population, the number of patients is increasing rapidly; there are already almost 10 million worldwide.
Parkinson’s disease is caused by neuronal damage due to excessive production of reactive oxygen species.
Scientists say that suppressing the formation of reactive oxygen species is “essential” because it is lethal to the dopaminergic neurons that control the dopamine neurotransmitters.
Karen Cann
Currently only symptomatic treatment is possible.
Now a Japanese research team has confirmed the physiological effect of the polyphenols of Ecklonia cava, antioxidants from the seaweed, in preventing Parkinson’s disease.
The researchers conducted two types of motor function tests using Parkinson’s model mice that were given antioxidants orally daily for a week and then administered rotenone, a naturally occurring compound found in the roots of several plant species.
The results, published in the journal Nutrients, showed that motor function impaired by rotenone was restored.
According to research leader Professor Akiko Kojima-Yuasa, there were also improvements in intestinal motility and the structure of the colon mucosa, a special tissue that covers the large intestine.
Ecklonia cava is a seaweed that may hold the key to preventing Parkinson’s disease. (Osaka Metropolitan University via SWNS)
Cellular experiments with Parkinson’s model cells also confirmed the biochemical interaction of the preventive effect of Ecklonia cava.
The research team said validation results showed that the antioxidants activate the AMPK enzyme, an intracellular energy sensor, and inhibit the production of reactive oxygen species that lead to neuronal cell death.
Professor Akiko Kojima-Yuasa of Osaka Metropolitan University in Japan said: “This study suggests that antioxidants from Ecklonia cava can reduce neuronal damage through AMPK activation and inhibition of intracellular production of reactive oxygen species.”
She added: “It is hoped that Ecklonia cava will be an effective ingredient in the prevention of Parkinson’s disease.”
