Parkinson’s News for the week of November 25, 2016
A weekly roundup of Parkinson-related news stories you may have missed, or might want to read again. Plus delicious recipes to boost the brain and nervous system.
Click on the green headlines to read the news articles below
Do you wonder whether news about the latest supplement is really accurate? Here is a simple graphic that helps cut through the mass of information – and misinformation.
Researchers know, through autopsy findings, that there are abnormal iron deposits in the brains of people with PD. They don’t yet know why this occurs, but this study may help to indicate whether disease progression is related to the amounts of iron in different regions of the brain.
Researchers at Wenzhou Medical University in China recently reviewed literature related to iron levels in the brains of patients with Parkinson’s disease (PD) and confirmed elevated levels in several regions of the brain.
Several studies have linked iron overload to the disease course and development of Parkinson’s disease. Iron deposits have been observed in many brain regions of Parkinson’s patients using either postmortem spectroscopic analyses or magnetic resonance imaging (MRI) in real time.
Foods high in lutein and zeaxanthin include cooked kale, spinach, Swiss chard, collard greens, cayenne pepper, cilantro, parsley, sweet peppers, leeks and summer squash and eggs. For recipes that include these foods, click on the links.
The same compounds that give plants and vegetables their vibrant colors might be able to bolster brain functioning in older adults, according to a recent study from the University of Georgia.
People get these compounds, known as carotenoids, from their diets, and two of them–lutein and zeaxanthin–have been shown in previous research to bolster eye and cognitive health in older adults.
Scientists have studied glutathione for years as a possible treatment for PD symptoms, but are still concerned about how best to take it.
In this post I’m discussing a substance you may have heard of — glutathione. It’s made naturally by the body but is also available in certain foods and over-the-counter supplements. Glutathione levels decrease with aging and certain conditions, including Parkinson’s disease (PD). In people with PD, glutathione levels are lower in the brain, specifically in the substantia nigra (the area in which dopamine cells are lost). Also, the level of reduction in glutathione has been associated with Parkinson’s disease severity (less glutathione, more advanced PD).
Turmeric is under study for its likely benefits in neurodegenerative diseases, including Parkinson’s disease. For more information, see Turmeric and Parkinson’s disease.
Not far from the surfer’s paradise of Hanalei, on Kauai’s north shore, grows a spice as golden as a Hawaiian sunrise that might just offer our bodies the same kind of healthy glow.
It’s called turmeric — a member of the ginger family – that, before it’s washed, looks a bit like an ugly carrot. Turmeric is not a root, but a rhizome, which means its stem is where all the good stuff is found.
Cardamom Banana Walnut Bread (Made with Olive Oil!) – Recipe
A healthy banana bread recipe with a little Mediterranean twist!
Are you trying to cut refined flour and sugar out of your diet, but find it hard over the holidays? This recipe for the ever-popular banana bread uses honey instead of sugar, and you have the option of using whole-wheat flour instead of white.
Very easy, and uses the wonderful abundance of apples that are available in the fall. Oats are high in both soluble and insoluble fiber, and apples contain quercetin. I would use whole-wheat flour instead of refined white flour; and honey, coconut sugar, or date sugar in place of brown sugar.
As always, be sure to check out Nutrition U Can Live With for more delicious and healthy recipes geared towards those with Parkinson’s Disease!