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Herbal remedies for parkinson’s disease

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What is parkinson’s disease?

THIS usually appears after 50 years of age, and it is characterised by three principal symptoms, muscular rigidity, akinesia (loss of power for voluntary movement) and tremor.

It is due in part to the fact that the brain does not produce sufficient dopamine, a substance that intervenes in the transmission of nerve impulses between the neurons.

Food for Parkinson’s disease

Whole grains: These provide B group vitamins necessary for the nervous system, and fiber to avoid the constipation that it tends to produce.

Fruit: These provides antioxidant vitamins and minerals that improve the evolution of the disease.

Vegetable: A study carried out at the Magdeburg School of Medicine (Germany) shows that the greater consumption of fruit and vegetables, particularly raw, the lower the risk of contracting parkinson’s disease.

Vitamin E: Deficiency of this vitamin during childhood and adolescence is thought to increase risk of Parkinson’s disease in later years. Nuts and seed oils are the best sources.

Folates: Folate deficiency can accelerate the disease. Legumes and green leafy vegetables are best sources.

Niacin: The pharmaceutical preparation I-dopa, which is the drug most commonly prescribed for Parkinson’s patients can cause niacin deficiency. This B group vitamin factor is necessary for neuron metabolism. Whole grains, oil-bearing nuts and peanuts are the best vegetables sources of niacin.

Reduce or eliminate

Saturated fat: Diets rich in animal-based saturated fat can worsen the course of Parkinson’s disease.

White sugar: Sweets made from sugar and refined flour (pastries, baked goods etc) are poor in antioxidants and do not have a positive effect on the course of Parkinson’s disease.

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