A fishy study links consumption of seafood to prevention of Parkinson’s disease
A new study from Chalmers University of Technology, Sweden found that the consumption of fish can benefit neurological health
Alpha synuclein is regarded as the “Parkinson’s protein”, parvalbumin is a protein in fish that essentially scavenges the alpha synuclein protein and prevents the formation.
Herring, cod, carp, salmon, sockeye, and red snapper all have abundant levels of parvalbumin, the levels can also vary during certain times of the year.
Fish is a lot more nutritious at the end of summer, because of increased metabolic activity. It is beneficial to increase consumption during the autumn.