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Curcumin could help reduce clumping of proteins associated with the onset of Parkinson's disease, according to new research from Michigan State University. The study, published in the Journal of Biological Chemistry, reports that the compound found in the spice turmeric could be effective in preventing or reducing Parkinson's by blocking the clumping (aggregation) action of proteins involved in the disease. It also speeds up the protein's folding and reconfiguration. Researchers found that the spice prevents aggregation of a protein known as alpha-synuclein by forcing it to scatter. Professor Lisa Lapidus, who co-authored the paper commented; 'Our research shows that curcumin can rescue proteins from aggregation, the first steps of many debilitating diseases'. Curcumin has been the focus of many studies investigating its potential health benefits in recent years, and has been linked to many potential protective benefits, including against prostrate cancer, Alzheimer's, heart failure, diabetes, and arthritis.
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In natural medicine, artichoke leaves are used to stimulate the kidneys and the flow of bile from the liver and gallbladder. It is traditionally classified as a ‘bitter’ and has been used to assist digestion. The major active components are sesquiterpene, lactone, cynarin and Caffeoylquinic acids. Artichoke leaf has been shown to lower cholesterol.
Research has show echinacea has immune stimulating properties, and potent antiseptic and antibiotic actions. It has been shown to increase bodily resistance to infections, viruses and diseases, increasing white blood cells. This makes it an excellent treatment for fighting colds and flu.
Green tea contains Epigallocatechin Gallate (EGCG), a powerful antioxidant - at least 100 more times more effective than vitamin C - at protecting cells and DNA from damage believed to be linked to cancer, heart disease, and other serious illnesses. It also helps metabolise fat and aids weight management.
Vitamin D, dubbed 'the sunshine vitamin', is fat-soluble and naturally present in very few foods. It is essential for promoting calcium absorption in the gut and maintaining adequate serum calcium and phosphate concentrations to enable normal mineralisation of bone and bone growth. It also modulates nueromuscular and immune function.
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