Many people are aware that consuming seaweed (such as kelp and nori) can supplement iodine, an important substance to maintain the normal functioning of the thyroid gland. Now, research suggests that eating seaweed may also help prevent Parkinson’s disease, a chronic neurodegenerative disease that currently has no cure.
A neuroscience lecturer at the University of Leeds, Marine Krzisch, wrote in an article on The Conversation website that a study published by Japanese researchers this year indicated that consuming a type of seaweed called Ecklonia cava might delay or prevent the onset of Parkinson’s disease.
Researchers found that antioxidants in seaweed can protect our neurons from damage caused by free radicals, thereby preventing Parkinson’s disease. Seaweed is commonly found in soups and salads in Asian diets.
Parkinson’s disease is a neurological disorder that causes symptoms such as tremors, stiffness, and difficulty with movement. It occurs when neurons in the brain that produce dopamine, a chemical that helps control movement, begin to die.
While Parkinson’s disease itself is not fatal, it can lead to severe complications and even death. Unfortunately, there is currently no cure for this disease.
Previous studies have suggested that drinking tea can also help prevent Parkinson’s disease, possibly due to the antioxidants it contains.
The body generates harmful free radicals to combat damage from environmental factors like UV radiation and air pollution. Free radicals are also natural byproducts of normal cell growth processes.
Antioxidants act as bodyguards, protecting cells from the damage caused by free radicals. While the body naturally produces antioxidants, some foods, like Ecklonia cava, are rich in antioxidants and can help supplement the body’s natural antioxidants to combat damage from free radicals.
In the aforementioned Japanese study, researchers induced Parkinson’s disease in mice using rotenone, an insecticide ingredient. Rotenone killed the neurons in the mice’s brains that produce dopamine, increased the generation of free radicals, and caused symptoms similar to Parkinson’s disease.
The researchers then divided these mice into two groups. One group was fed antioxidants from Ecklonia cava, while the other group was fed regular food. The results showed that the group fed with antioxidants appeared to protect the dopamine-producing neurons in their brains, displaying fewer symptoms of Parkinson’s disease.
However, findings from studies using animal and cell models may not always directly apply to humans. This is because the brain structure and function of animals differ from humans, suggesting that the development and progression of diseases may vary. Additionally, even when researchers use human cells, cell models lack complexity.
Specifically, Parkinson’s disease affects the entire brain and body, involving various types of cells and interactions. Cell models often focus on a single type of cell, overlooking this complexity.
Moreover, the onset of Parkinson’s disease occurs over many years, with symptoms changing over time. Yet, animal and cell models cannot easily replicate this long-term progression. For example, most mice in laboratories have a lifespan of only two years.
Krzisch concluded that the efficacy of Ecklonia cava in preventing or slowing Parkinson’s disease still needs robust large-scale clinical trials for verification. However, Ecklonia cava already exists in food supplements, so regular consumption may not have any adverse effects.
She mentioned that Ecklonia cava may potentially prevent people from developing Parkinson’s disease, along with regular exercise.
In a previous report, Canadian man Steve Iseman concealed his diagnosis of Parkinson’s disease for five years. He later realized the benefits of cycling, which is one of the methods to manage the disease, and indeed saw improvements in his symptoms from cycling.
In 2022, he embarked on an 8,000-kilometer cycling journey across Canada to raise funds and increase awareness of Parkinson’s disease.