New Discoveries of Fish Protein: Help Prevent Parkinson's Disease

Eating fish is good for the body and has gained approval from most people. Fish is rich in Omega-3 and Omega-6 fatty acids,

helping to improve cognitive health, reduce the risk of heart disease, and lower blood pressure.

However, a new study shows that the nutrients contained in fish are more beneficial than the common fatty acids known to people.

Many species of fish contain large amounts of fish protein, known as parvalbumin, which researchers believe is a greater contribution to the high nutrition of fish.

According to a new study from the Technical University of Chalmers, Sweden, this protein may help inhibit the development of Parkinson's disease.

Essentially, there is an α-synuclein protein in human proteins that is associated with amyloid formation,

which is closely related to neurodegenerative diseases. In fact, alpha-synuclein is often labelled as "Parkinson's protein,"

causing it to be found to be associated with protein abnormalities or incorrect folding results.

While albumin is isolated from α-synuclein, it has the effect of preventing α-synuclein from becoming a detrimental type of amyloid.

Professor Pernilla Wittung-Stafshede, head of research at the Chalmers Technical University in Rida,

thinks that albumin can use α-synuclein to prevent its own aggregation and inhibit the conversion to amyloid.

Therefore, a diet that consumes large amounts of fish can be used as a simple method to combat Parkinson's disease.

For example, in Japan, fish is part of the diet and is part of local cuisine, which is also considered to be the reason for the low incidence of Parkinson's disease in Japan.

However, there is no conclusive evidence to prove the link between the two.

At the same time, the level of albumin in fish is seasonal. According to Nathalie Sheers, an assistant professor in the Department of Biology and Bioengineering at the school,

due to increased metabolic activity, fish are usually more nutritious at the end of the summer. The reason is that, after a lot of sun exposure,

the content of albumin in fish will increase a lot, so autumn is the best season for increasing fish intake.