Study finds eating seaweed may help prevent Parkinson’s disease

By Stephen Beech via SWNS

Eating seaweed may help to prevent Parkinson’s disease, suggests a new study.

Ecklonia cava, a brown algae seaweed , can protect people from the world’s fastest-growing neurodegenerative disorder, say scientists.

Parkinson’s disease is caused by the loss of neurons that produce dopamine, a neurotransmitter involved in movement control and thinking.

As the global population ages, the number of patients is rapidly increasing with nearly 10 million worldwide.

Parkinson's disease is induced by neuronal damage due to excessive production of reactive oxygen species.

Scientists say suppression of reactive oxygen species generation is "essential" because it is fatal to dopaminergic neurons that manage dopamine neurotransmitters.

Currently, only symptomatic treatment is available.

Now a Japanese research team has verified the physiological effect of Ecklonia cava polyphenols, seaweed antioxidants, for the prevention of Parkinson’s.

The researchers conducted two types of motor function tests using Parkinson’s disease model mice that were orally fed the antioxidants daily for a week and then administered rotenone, a naturally occurring compound found in the roots of several plant species.

The findings, published in the journal Nutrients , showed that motor function, which was decreased by rotenone, was restored.

Research leader Professor Akiko Kojima-Yuasa said there was also improvement in intestinal motor function and the colon mucosa structure, a special tissue that covers the colon.

Cellular experiments using Parkinson’s disease model cells also verified the biochemical interaction of the preventive effect of Ecklonia cava.

The research team said validation results showed that the antioxidants activate the AMPK enzyme, an intracellular energy sensor, and inhibit the production of reactive oxygen species that cause neuronal cell death.

Professor Akiko Kojima-Yuasa, of Osaka Metropolitan University in Japan, said: "This study suggests that Ecklonia cava antioxidants may reduce neuronal damage by AMPK activation and inhibiting intracellular reactive oxygen species production."

She added: “It is hoped that Ecklonia cava will be an effective ingredient in the prevention of Parkinson’s disease.”

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