Continued inclusion in the diet of fruits and vegetables red, orange and yellow flowers that contain special pigments that help to delay or even prevent the development of severe neurological disease, which is expressed in muscle atrophy and complete loss of the ability to control limbs. These are the details of American scientists who have published their work in the journal of the American Neurological Society Annals of Neurology.
According to data provided by the National Institute of Neurological Disorders and Stroke, about 20-30 million Americans are diagnosed amyotrophic lateral sclerosis (ALS), also known in medicine as Lou Gehrig’s disease or Lou Gehrig’s disease. Slowly progressive, degenerative disease of the central nervous system and is characterized by lesions of incurably both upper and lower limbs, resulting in paralysis and subsequent atrophy of the muscles. In the United States each year revealed 5,000 new cases.
Karatenoidami called pigments that give fruits and vegetables orange, red, and yellow and are a natural source of vitamin A.
Scientists have studied over a million medical records using data from five large studies in the field of health. Ultimately, were selected for the case of ALS 1093 which were connected with the power patients.
The researchers found that eating a lot of fruits and vegetables rich in carotenoids was associated with a lower risk of developing the disease. Meanwhile, the consumption of vitamin C in unlimited quantities, which is also found in abundance in these fruits and vegetables to reduce this risk had no effect, contrary to earlier statements made by other scientists.
"Our findings allow us to assume that the type of food, in particular the consumption of foods rich in carotenoids, can prevent or delay the onset of Lou Gehrig’s disease. Nevertheless, more research in the field of nutrition for an accurate estimation of the effects of these substances," - said the head study, Dr. Alberto Askherio (Alberto Ascherio).