Sheers Nathalie

Researcher Göteborg University

14thFebruary

Session: “INGREDIENTS” FOR HEALTHY AND SAFE FOOD FOR HUMANS

Speech: Not only Omega 3 in fish meat: the protein parvalbumin may prevent amyloid formation in Alzheimer’s and Parkinson’s disease

This presentation will report on beneficial health effects of eating fish and especially focus on positive effects on cognition and memory. The role of omega 3 fatty acids will be discussed and new science regarding the mechanism of possible brain-protective effects of fish consumption. In Sweden, Gothenburg, researchers at Chalmers University of Technology have been focusing on the fish-protein parvalbumin as a potential explanation for the fish effects.

The parvalbumin idea was born out of two matters, the first one was that they measured fish-specific parvalbumin in the blood of study participants that had been eating fish every day for 6 weeks. The second matter was the fact that the human brain contains parvalbumin as an important regulator of calcium metabolism, and disruption of calcium metabolism is evident in Alzheimer’s disease. In Alzheimer’s and also Parkinson’s disease, a part of the disease profile is the aggregation of certain proteins in the brain, forming plaques. Recently, the Swedes have found that fish-specific parvalbumin prevents plaque formation of the protein in Parkinson’s disease. The implications for Alzheimer’s disease will be briefly described and the present work will be outlined.

Curriculum Vitae