Peppers Could Reduce Parkinson’s Risk
Several studies have examined the fact that smokers are less likely to develop Parkinson’s disease and now researchers believe that it could be due to “a neuroprotective effect of nicotine.” Trading for cancer risks and lung disease isn’t a great way to avoid Parkinson’s, however, so experts recently examined the effect of consuming vegetables in the same family as tobacco. They concluded that these vegetables, specifically peppers, can significantly lower an individual’s risk of Parkinson’s.
Though not included in the study, tomatoes and potatoes are also included in the Solanaceae family. Other vegetables were observed to have no effect on the disease. The reduction of risk for non-smokers was also much higher than their smoking counterparts.
You can read Michael Smith’s article at MedPage Today for more details on the study.