Eating vegetables that contain nicotine could help prevent the onset of the disease, but more research is needed to confirm, say scientists
Eating vegetables that naturally contain nicotine, as tomate and peppers, could reduce the risk of Parkinson’s, suggests a recent study published by the journal “Annals of Neurology”.
For the research, experts from the University of Washington in Seattle, analyzed 500 people newly diagnosed with Parkinson’s and other 650 people who did not have that bad.
However, the authors of the study suggest that more research is done to confirm their findings.
Include previous studies found that smoking snuff was associated with reduced risk of said disease and nicotine is believed to be responsible for this.