Wednesday, December 1, 2021

Natural remedies to prevent Parkinson’s disease: Study


The cure for Parkinson’s disease remains elusive until now – which means that more effort is needed to prevent or slow down its progression.

Unfortunately, more than 10 million people around the world are living with the disease. Some of the complications that come with Parkinson’s disease include tremor, slowed movement, rigid muscles, impaired posture and balance, loss of automatic movements, and changes in speech and writing.

Here are five things that can help you prevent Parkinson’s disease:




Peppers contain small amounts of nicotine can reduce the risk of developing Parkinson’s disease by at least 30 percent, according to research.

White tea

Both green tea and white tea contain polyphenols that protect the brain from neurodegenerative diseases like Parkinson’s. However, white tea can be more effective in protecting against Parkinson’s disease as it contains more polyphenols than green tea. Polyphenols protect the brain from oxidative stress and damage.

Vitamin B6


A Japanese study has found that lower levels of vitamin B6 in your diet increase the risk of Parkinson’s disease by approximately 50 percent, especially in people who are 55 years old and older. Another study has shown that greater levels of vitamin B6 lower the risk of the disease by 54 percent. Vitamin B6 can be obtained from foods, such as bell peppers, wild-caught salmon, eggs, and grass-fed beef. You can also get the vitamin by taking a natural supplement daily.

Healthy Fats

Healthy fats protect the brain from Parkinson’s disease. The DHA in fish oil prevents the improper folding of proteins, which damage brain cells. Healthy fats also prolong the lives of brain cells. You can get healthy fats from foods like fatty fish and avocados. You can also take fish oil supplements.

Vitamin D3

A deficiency in this vitamin is detrimental to the brain’s health. Thus, it is important to get enough vitamin D3 levels to keep the brain healthy. You can find this vitamin in wild-caught salmon, eggs, and mushrooms.

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