A new research by Chalmers University of Technology in Sweden provides more information on the long-term health benefits of fish consumption.
According to the researchers, the parvalbumin protein helps prevent the formation of amyloid plaques in the brain, which are associated with Parkinson’s disease and other neurological conditions.
The relationship between fish consumption and brain health, which is believed to be largely related to omega-3 and omega-6 fatty acids, has remained somewhat vague in scientific research.
New research suggests that the relationship is closely linked to parvalbumin.
Research has shown that parvalbumin scans the α-synuclein protein, and uses it for its own purposes, preventing the formation of harmful plaques in the brain.