CACAO BENEFITS ON PARKINSON’S DISEASE & DEMENTIA
By: Adam Paul Green
Oxidative stress, inflammation, and accumulation of iron and protein aggregates all increase the risk of
neuro-degenerative diseases such as dementia and Parkinson’s.
These conditions lead to neuronal (brain cell) death.
The neuro-protective components in cocoa, categorized into three activities below, can reduce these risks:
- Antioxidant activities
- Anti–inflammatory activities
- Potent iron-chelating activities
Parkinson’s Disease—The antioxidant activity, anti–inflammatory activity and potent iron-chelating activity of cocoa provides a neuroprotective component. Researchers have found that epicatechin reduces the toxic effects of amyloid-C, a component of the senile plaques in the brain associated with dementia.
We have even come across some information showing that cocoa can slow down nigrostriatal dopaminergic cell loss in Parkinson’s disease. The mechanism seems to be connected to mitogen-activated protein kinase signaling pathways that are involved in brain cell survival, regeneration and cell death. Conclusion: Cocoa can help slow the effects of Parkinson’s.
Author Adam Paul Green
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To find out more about Healthy Chocolate, go to the WELLNESS VILLAGE in the Parkinson’s Resource Organization website. ParkinsonsResource.org/uncategorized/healthy-chocolate/
You can order yours today.