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Eating fish may help prevent Parkinson’s disease.

A protein (called parvalbumin) which is abundant in several different fish species has been shown to help prevent the formation of brain plaques associated with Parkinson’s disease.

Parvalbumin binds to the alpha-synuclein protein and prevents them from aggregating.

The parvalbumin protein is highly abundant in certain fish species including herring, cod, carp, and redfish, including sockeye salmon and red snapper.

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