A study conducted by the Chalmers University of Technology, in Sweden, has revealed a connection between Fish consumption and neurological health. The scientists have proven that parvalbumin, one of the proteins found in fish, in large amounts, protects against the buildups of specific protein formations which have been proved to cause Parkinson’s disease, as well as other neurodegenerative diseases.
Fish meat is believed to be a very healthy meat, as it is often connected to the enhancement of the cognitive health but no one has yet been able to provide valid evidence to sustain this belief.
Many think that omega 3 and 6 fatty acids, which are very usual in the fish meat, in different amounts depending on the fish species, were considered healthy for the brain, among other beneficial effects.
Now, the scientists from Sweden has proven that, in fact, the parvalbumin protein, a very usual one among many fish species, is supporting the brain’s health.
Fish consumption reduces the risks of developing Parkinson’s disease and maybe other neurodegenerative diseases
One of the most important causes of Parkinson’s disease is the buildup of amyloid structures, derived from alpha-synuclein, also popularly known as the “Parkinson’s protein”.
This study concluded that parvalbumin can effectively use the alpha-synuclein proteins for their own purposes, thus preventing these harmful proteins from building the potentially unhealthy amyloids.
“Parvalbumin collects the ‘Parkinson’s protein’ and actually prevents it from being added, simply by adding it first,” said Pernilla Wittung-Stafshede, the leader of the Chemical Biology of Chalmers University.
As the parvalbumin is so massively available in several fish species, increasing the amount of Fish Consumption reduces the risks of developing Parkinson’s disease. On the other hand, neurodegenerative diseases, such as Alzheimer’s, which are also caused by amyloid structures, can be, therefore, treated with increased fish consumption but the team will examine this connection further.
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