Antioxidants found in seaweed, commonly used in soups and salads of Asian cuisine, may protect neurons from free radicals and help prevent this debilitating disease. This is the belief of a team of neurologists from research centers in Osaka.
Parkinson’s disease refers to a condition that affects the nervous system, causing symptoms such as tremors, stiffness, and difficulty with movement. This occurs when neurons that produce dopamine—a chemical that helps control movement—begin to die in the brain.
While Parkinson’s disease itself is not fatal, it can lead to serious complications that may result in death. Unfortunately, there is currently no cure for this ailment.
Fighting Free Radicals
Our bodies produce harmful free radicals in response to environmental factors, such as ultraviolet rays and air pollution. Free radicals are also a natural byproduct of normal cellular processes, as reported by Science Alert.
Antioxidants act as protectors, shielding cells from damage caused by free radicals. Our bodies naturally produce antioxidants, but certain antioxidant-rich foods, like Ecklonia cava seaweed, can help our bodies combat free radicals more effectively.
The authors of a recent study conducted in Japan induced Parkinson’s disease in mice using the pesticide rotenone. Rotenone kills dopamine-producing neurons in the brain, leading to the development of symptoms similar to those of Parkinson’s disease.
After inducing Parkinson’s disease in the mice, the researchers fed some of them antioxidants from Ecklonia cava, while others received their usual diet. The team found that the dopamine-producing neurons in the brains of the rodents fed antioxidants were protected. Additionally, these mice exhibited fewer symptoms of Parkinson’s disease compared to those fed a regular diet.
The researchers also examined the effects of antioxidants on cells grown in a dish and exposed to rotenone. They discovered that antioxidants reduced the production of free radicals caused by rotenone, preventing cell death.
This research opens the door to the potential use of polyphenols from Ecklonia cava (plant compounds with antioxidant properties) in developing new treatments and preventive measures for Parkinson’s disease.
Unfortunately, results from animal model studies do not always translate to humans. Therefore, scientists have emphasized the need for large-scale clinical trials to confirm the effectiveness of Ecklonia cava seaweed in preventing or slowing the progression of Parkinson’s disease in humans.