Dopamine-content super walnuts! Parkinson’s patients often eat these 3 red foods with strong hands and feet 

Parkinson’s disease is a very difficult case in the field of neurodegenerative diseases besides it is characterized by movement disorder symptoms such as tremors, muscle stiffness, and sluggishness. Today, we are presenting three types of red foods from nature. Their dopamine levels are actually 6 times that of walnuts. For patients with Parkinson’s, a regular intake of these foods is expected to not only strengthen their hands and feet but also to make them move more freely.

Dopamine: The “Life Key” of Parkinson’s Disease

Dopamine is one of the major neurotransmitters, which, among other things, regulative the process of movement, and mood. The primary pathological feature of Parkinson’s disease is the progressive death of dopamine-producing nerve cells in the brain, which causes dopamine levels to fall markedly, and subsequently a series of motor symptoms appears. So, if dopamine is given externally or its synthesis is supported, the main therapeutic strategy for Parkinson’s is achieved.

Sure, walnuts are great, but red food is even better

Walnuts, as a traditional brain-building food, are rich in unsaturated fatty acids, vitamin E and a variety of trace elements, which are good for brain health. Yet, if we look beyond the sphere of human dietary habits into nature, one discovers how some red foods show astonishing advantages in their dopamine content. Not only are these foods vibrant and delicious-looking, but they are also a rare natural “dopamine reservoir” for Parkinson’s patients.

1. Red Beet: Nature’s Red Miracle

Red beet, also known as root beet and red cabbage head, is characterized by a vivid red color contributed to the rich beetroot red pigment. More and more red beets have been reported to consist of higher levels of the dopamine precursor substance tyrosine, one of the main raw materials for the synthesis of dopamine. Researches have found that red beets have much higher contents of dopamine and its precursor substances than the average foods and even as much as 6 times as much as walnuts. The regular consumption of red beet can facilitate dopamine synthesis in Parkinson’s patients, consequently, motor symptoms can be released and life quality can be improved. Besides, red beets are also rich in antioxidants that help reduce oxidative stress on neurons and protect brain health.

2. Red grapes: source of dopamine in fruity aromas

Resveratrol and polyphenols are the most abundant compounds found in the skin and seeds of red grapes, and these not only have antioxidative and anti-inflammatory effects but also enhance the production and release of dopamine. As compared with walnuts, red grapes not only provide the precursor for dopamine but also act as antioxidants to protect neurons from free radical attacks and decelerate the course of Parkinson’s disease. Red grapes’ natural sugars and dietary fiber can help keep blood sugar levels stable, thus providing continuous energy supply for the brain and making patients feel more energetic.

3. Red Hot Chili Peppers: The Health Code in Spicy

Red pepper is well known for its characteristic spiciness and its richness of vitamin C and beta-carotene. What is known less is that red peppers also contain a certain amount of dopamine and its precursor substances. Moderate consumption of red pepper not only engages the taste buds and encourages the appetite but also, positively affecting the motor functions of Parkinson’s patients with the help of the dopamine it contains. Besides this, red pepper capsaicin is reported to have anti-inflammatory and analgesic effects, which, hence, can help in the pain and discomfort that are the few symptoms of Parkinson’s disease and in the improvement of the general comfort level of the patient.

Disclaimer: The following image/content has been generated by an Artificial Intelligence model and is not a photograph or a traditional human creation.