Study Suggests Seaweed May Slow Parkinson's Disease Progression

Researchers have discovered that antioxidants found in Ecklonia cava, a seaweed commonly used in Asian cuisine, might protect neurons from damage caused by free radicals, potentially helping to prevent Parkinson's disease.

Parkinson's is a neurodegenerative disorder characterized by symptoms such as tremors, stiffness, and difficulty in movement, resulting from the death of dopamine-producing neurons in the brain. Although the disease itself is not fatal, it can lead to severe complications that are life-threatening. Currently, there is no cure for Parkinson's.

Previous studies have established a connection between dietary antioxidants and Parkinson's prevention. For instance, resveratrol, found in red grapes, berries, and peanuts, has been shown to protect dopamine-producing neurons in animal models of Parkinson's. Other antioxidants, such as ellagic acid, α-lipoic acid, and myrtenal, have been found to enhance learning, memory, and neuromuscular coordination in similar models.

Ellagic acid is present in various fruits and vegetables like grapes and pomegranates, while myrtenal is found in plants such as hyssop and sage. α-lipoic acid is present in red meat, spinach, and broccoli. Additionally, several studies have suggested that tea, which is rich in antioxidants, may also help in preventing Parkinson's.

Free radicals, harmful molecules produced by the body in response to environmental factors like UV rays and pollution, can damage cells. Antioxidants serve as protectors, neutralizing free radicals and preventing cellular damage. While the body produces some antioxidants naturally, foods rich in these compounds, such as Ecklonia cava, can supplement the body's defenses.

In the latest study conducted in Japan, researchers induced Parkinson's-like symptoms in mice using the pesticide rotenone, which kills dopamine-producing neurons in the brain. They then fed some of the mice with antioxidants from Ecklonia cava and others with a regular diet. The results showed that the neurons in the mice fed with antioxidants were better protected, and these mice exhibited fewer Parkinson's symptoms compared to those on a regular diet.

Further research on cells exposed to rotenone showed that antioxidants from Ecklonia cava reduced the production of free radicals and prevented cell death. These findings suggest that Ecklonia cava polyphenols—plant compounds with antioxidant properties—might be useful in developing new treatments for Parkinson's.

However, translating these results from animal and cell models to humans remains challenging. Despite the protective effects of antioxidants like vitamin C in these models, similar benefits have not been observed in humans. This is partly because animal models do not fully replicate the complexities of human Parkinson's disease, and cell models lack the intricacy of the brain's interactions.

Given the differences between human and animal physiology and the long-term progression of Parkinson's in humans, robust clinical trials are necessary to confirm the efficacy of Ecklonia cava in preventing or slowing the disease. While Ecklonia cava is available as a food supplement and is generally safe to consume, its effectiveness in preventing Parkinson's in humans is still uncertain. Regular exercise remains a well-established method for reducing the risk of Parkinson's.