New U.S. study finds pepper reduces risk of Parkinson’s disease
A new study published in the Journal of Neurology Yearbook found that eating pepper can effectively reduce the risk of Parkinson’s disease.
Researchers at the University of Washington surveyed 490 patients with newly diagnosed Parkinson’s disease, and compared them with 644 participants who did not have the disease.
All participants were asked to complete a questionnaire.
Questions include whether to eat certain vegetables regularly, how old you smoke, and whether you currently smoke.
It turned out that the more solanaceous vegetables (including tomatoes, potatoes, bell peppers, and eggplants) they ate, the less likely they were to develop Parkinson’s disease.
This relationship is most obvious in peppers. People who eat peppers twice a week have a 30% reduction in Parkinson’s disease; eating peppers 5-6 times a week can reduce the risk of Parkinson’s disease by about 50%.
Researchers believe that this may be due to the nicotine contained in Solanaceae vegetables.
Studies have shown that nicotine and smoking are linked to a reduced risk of Parkinson’s disease.
However, Dr. Susan Nelson, the head of the new research, pointed out that it is too early to say that nicotine can treat Parkinson’s disease. It is unclear whether the credit should be attributed to nicotine, and pepper may contain more important substances than nicotine.
In addition, vegetables contain far less nicotine than cigarettes.
Cigarettes contain many carcinogenic chemicals, so people cannot rely on smoking to treat Parkinson’s disease.
Nielsen said that the body’s absorption of nicotine from food is also different from that obtained by smoking: the nicotine obtained from smoking reaches the brain directly, and the nicotine absorbed from food first reaches the liver, which is mainly responsible for detoxification.