Eating peppers—which are in the same botanical family as
tobacco—may reduce the risk of Parkinson’s disease. The findings are reported
in the May 9 edition of the Annals of Neurology, a journal of the American
Neurological Association and Child Neurology Society.
Nearly one million people in the United States are living
with Parkinson’s disease, a neurodegenerative disorder that results from the
loss of dopamine-producing brain cells. In early stages, Parkinson’s is
characterized by difficulties in controlling movement. Initial symptoms include
hand tremors, limb rigidity, and problems walking. As the disease progresses,
cognitive problems may develop and advance into dementia.