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Eating food containing even a little nicotine, such as peppers and tomatoes, may reduce the risk of developing Parkinson’s disease, U.S. researchers say.
As consumption of edible Solanaceae -- a flowering plant family with some species producing foods that are edible sources of nicotine -- increased, the risk of Parkinson’s decreased.
A decrease in internal antioxidants and detoxifying molecules gives rise to higher production of free radicals, lower cellular energy production and thus contributes to neuro-degeneration of dopamine neurons and development of Parkinson’s.