Eating the seaweed Ecklonia cava may be able to slow down or prevent Parkinson’s disease , according to a 2024 study . Researchers found that antioxidants in the seaweed – which is often used in soups and salads in Asian cuisine – may protect our neurons from free radicals to prevent this debilitating disease. Parkinson’s is a condition that affects the nervous system, causing symptoms like shaking, stiffness and difficulty moving.
It happens when neurons that produce dopamine – a chemical that helps control movement – start to die off in the brain. While Parkinson’s is not itself fatal, it causes serious complications that can lead to death. Unfortunately, there is no cure yet.
But researchers have previously found links between dietary antioxidants and Parkinson’s prevention. For example, research has found that resveratrol – which is in many plants and fruits including red grapes, berries and peanuts – protected the neurons producing dopamine in the brain from death in several mouse models of Parkinson’s disease. Ellagic acid, α-lipoic acid and myrtenal all improved learning and memory performance as well as neuromuscular coordination in mouse models of Parkinson’s.
Ellagic acid is found in many fruits and vegetables including grapes, pomegranates, berries and nuts. Myrtenal is found in various plants, such as hyssop and sage. And α-lipoic acid is found in red meat, spinach and broccoli.
Several studies have suggested that drinking tea can help pr.