The fatty acids could protect against Parkinson?

Both types of unsaturated fatty acids are contained within the membranes of nerve cells and are known to have neuroprotective characteristics, antioxidant and anti-inflammatory.

Researchers involved in the new study, published in Neurology (2005; 64:2040-2045), wanted to build on this knowledge to determine whether a product of high unsaturated fatty acids was associated with a lower risk of Parkinson's disease.

Monounsaturated fatty acids (Mufasa) have been shown to help a bad) cholesterol, lower LDL (when substituted for saturated fat. Mufasa sources include olives, oils of canola, avocados, peanuts, nuts and seeds.

One of the main forms of polyunsaturated fatty acids (PUFAs) is omega-3, commonly derived from fish, which have been proven to deliver significant benefits for cardiovascular health and cognitive function. Omega-6 is also essential for human health, found in grains, most plant-based oils, poultry and eggs.

But the modern diet is loaded more heavily towards consumption omega-6 to omega-3, an imbalance that has led to the growing reputation of the latest in fortified foods and functional in the form of the supplement.

The new study may give additional weight to the discussions in favor of the Mediterranean diet, which typically consists of foods rich in Mufasa and PUFAs since it is based while you're in olive oil, nuts, fresh fish, the Fruit and vehicles. Three separate studies published this year have highlighted the benefits for heart disease of this diet in lowering cholesterol levels, lowering the risk factors for heart disease and boosting longevity.

The new population-based study in advance of the cohort involved 5289 people aged 55 or over, all of whom were free of dementia and Parkinson's disease at the baseline.

At the start of the trial participants experienced the full charge dietician, and the incidence of Parkinson's disease was detected in the examination of the in-person and continuous monitoring by the repeated coupling of computer medical records.

The duration of the study was bad six years, during which time 51 patients were diagnosed with Parkinson's. Products of the highest total fat, of Mufasa, and PUFAs were "significantly associated" with a lower risk of developing the disease, but did not find any associations for fat, cholesterol, or transport-saturated dietary fat.

"These results suggest that high product of unsaturated fatty acids might protect against Parkinson's disease," researchers concluded.

Parkinson's disease is a progressive neurological disorder that affects about 6.3 million people from around the world. One in ten cases were diagnosed before the age of 50.

The cause is not understood but is thought to result from the combined effects of factors including aging, genetic predisposition and environmental exposures. Symptoms include tremors, stiffness, slow movement and poor coordination and balance.

A study published in the Archives of Neurology (59, pp 1541-1550) in 2002 coenzyme-Q10 which bind to delay the progressive disability caused by Parkinson's is thought to have been at least partly responsible for a surge in consumer demand for CoQ10, usually sourced from Japan, in the past three years. The prices are high, however, and the source is short, so the new research may present a viable alternative method of prevention.