DALLAS — Feb. 14, 2011 — UT Southwestern Medical Center scientists have helped develop a novel technology to diagnose Alzheimer’s disease from blood samples long before symptoms appear.
This preliminary technology, which uses synthetic molecu…
JUPITER, FL, February 11, 2011 — Scientists from the Florida campus of The Scripps Research Institute have produced the first known compound to show significant effectiveness in protecting brain cells directly affected by Parkinson’s disease, a pr…
Researchers at the University of Illinois at Chicago have shown for the first time that damage to a particular area of the brain and a consequent reduction in noradrenaline are associated with multiple sclerosis.
The study is available online in t…
CHICAGO — We all know that living a stressful lifestyle can take its toll, making us age faster and making us more susceptible to the cold going around the office.
The same appears to be true of neurons in the brain. According to a new Northwest…
People with high levels of iron in their diet are more likely to develop Parkinson’s disease, according to a study in the June 10 issue of Neurology. People with both high levels of iron and manganese were nearly two times more likely to develop the disease than those with the lowest levels of the minerals in their diets. The study compared 250 people who were newly diagnosed with Parkinson’s to 388 people without the disease. Interviews were conducted to determine how often participants ate certain foods during their adult life.
A study conducted on 404 patients at several U.S. sites has determined that a new drug called Rasagiline effectively treats early-stage Parkinson’s disease. The study was reported in the December Archives of Neurology. “These findings are especially important since hopes for treating Parkinson’s with fetal cells were recently dashed,” said Technion-Israel Institute of Technology Professor Moussa Youdim, who developed Rasagiline with Prof. John Finberg of the Department of Pharmacology at the Technion.
Previous research has implicated oxidative damage (cell degradation) in the development of Parkinson’s disease. Because vitamins E, C and carotenoids are antioxidants, researchers recently studied the associations between their intake and risk of Parkinson’s disease. Their conclusions point not to supplements, but to dietary intake of vitamin E (from the foods we eat) as having a protective factor in the risk of developing Parkinson’s disease. The study is reported in the October 22 issue of Neurology, the scientific journal of the American Academy of Neurology.
Scientists have averted the onset of neurodegenerative disease in fruit flies by administering medication to flies genetically predisposed to a disorder akin to Parkinson’s disease. The result suggests a new approach to the treatment of human disorders including Parkinson’s and Alzheimer’s diseases. Parkinson’s disease is the second most common human neurodegenerative disorder, characterized by tremors, postural rigidity and progressive deterioration of dopaminergic neurons in specific areas of the brain. Despite the evolutionary gulf separating humans and fruit flies, neurotoxicity unfolds in a similar manner in both species.
High doses of the naturally occurring compound coenzyme Q10 has been found to slow by 44 percent the deterioration in function that occurs in Parkinson’s disease. The greatest benefit was seen in everyday activities like eating, dressing, bathing and walking. But researchers say that before people run out to RightAid for a barrel of the stuff, a wider study is needed (this one tracked 80 patients). Parkinson?s is a degenerative disorder of the brain in which patients develop tremor, slowness of movement and stiffness of muscles. It affects about 1 percent of Americans over the age of 65.