Peppers May Lowers Risk Of Parkinson’s

Eating Peppers (green, yellow and red capsicum and chilies) twice a week could help reduce the risk of developing Parkinson’s disease by up to a third. Scientists found individuals who ate foods containing an edible form of nicotine- like tomatoes, potatoes and aubergines-gained a degree of protection against the condition.

The  research adds to evidence linking a reduced risk of the disease with smoking and the use of nicotine patches. Vegetables consumption in general was not found to affect Parkinson’s risk.

Thanks,

Hindustan Times- Wellness,

12/05/2013