Eat fish regularly and prevent Parkinson’s disease and dementia. Have you ever heard of this? Is this true, is it possible? The answer is yes. Recent research, has found a chemical in fish that may prevent Parkinson’s disease.
Fish: Brain Food
Extensive research investigated whether eating more fish can help reduce the risk of dementia and improve cognitive health. The evidence is positively strong.
Indeed, a super hero protein called parvalbumin, is a calcium-binding protein, found in their muscle tissue. Parvalbumin fires up the immune system by avoiding our digestive juices and passing directly into the blood.
You ask what does parvalbumin have to do with Parkinson’s disease? Actually, quite a lot.
Fish: Parvalbumin And Parkinson’s Disease
In Parkinson’s disease, the protein alpha-synuclein, also sometimes called the Parkinson’s protein, is found in clumps in the brains of people with this disease.
When proteins fold incorrectly, they will stick together, forming fibrils, or amyloids. Amyloids are not always unhealthy, but they are often found in a number of neurodegenerative illnesses, such as Parkinson’s, Huntington’s, and Alzheimer’s.
Parvalbumin collects alpha-synuclein, and ties it up so that it can’t form the disruptive clumps seen in Parkinson’s.
In this way, parvalbumin has the potential to clean up and destroy abnormal amyloids before they get a chance to form and disrupt the brain. So, it is possible that eating fish that contain high levels of these proteins will have a protective effect.
Among many others, herring, cod, redfish, carp, red snapper, and salmon contain high quantities of parvalbumin.
In addition to the very healthy Omega fatty acids, fish also contain parvalbumin, which has been shown to destroy alpha proteins that are responsible for Parkinson’s.
So for all of us, including seniors, eating a lot of this food provides us not only with a great taste, but also a way to fight brain disease.