Ecklonia cava-Polyphenole wirken vorbeugend auf die Parkinson-Krankheit durch die Aktivierung des Nrf2-ARE-Signalwegs

Eating the seaweed Ecklonia cava may be able to slow down or prevent Parkinson’s disease, according to a 2024 study. The researchers found that antioxidants in the seaweed – which is often used in soups and salads in Asian cuisine – may protect our neurons from free radicals to prevent this debilitating disease. This may explain why Japan generally has a lower prevalence of Parkinson’s disease compared to Western countries.