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  • Julie Manley

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.

https://www.sciencedaily.com/releases/2018/04/180423085420.htm


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