The link between the consumption of fish and better neurological Health in the long run has been studied by the Chalmers University of Technology, Sweden. The study shows that a protein called Parvalbumin, prevents the formation of structures which are closely associated with Parkinson’s disease, and is found in great quantities in several species of the fish. This makes fish a healthy food. In fact fish consumption is linked with long-term cognitive health. It has been considered that the omega-3 and omega-6 fatty acids which are found in fish could be responsible for the long-term cognitive health of people consuming fishes. However, scientific researchers have not been very clear on this. The research done by Chalmers University of Technology states that the protein parvalbumin may be responsible for improved long-term cognitive health.
Researchers have found that parvalbumin scavenges effectively the alpha synuclein proteins which are responsible for forming amyloids causing Parkinson’s disease. This prevents alpha synuclein proteins from creating potential harmful amyloids which can result in Parkinson’s disease. The research also states that because of high metabolic activity, consumption of fish is more nutritious at the end of summer. This is also because the levels of parvalbumin is mulch high in fishes after they have been in the Sun for long.
Amulet structures phone inside the body interferes with the brain and cause neurodegenerative diseases such as Huntington’s disease, Alzheimer’s disease, and ALS. Those who follow a Mediterranean diet with more consumption of fish have reduced risk of acquiring Alzheimer’s disease or Parkinson’s disease. This has also been observed in Japan where Seafood is the main diet.