Yogurt and fruit contain substances that inhibit nerve cell reduction

German researchers have found that two substances in yogurt and fruit can inhibit the continuous reduction of nerve cells. This finding brings new clues to the research on prevention and treatment of Parkinson’s disease.

The Max Planck Society of Germany recently published a communique that in the substantia nigra of patients with Parkinson’s disease, the source of energy for nerve cells, the mitochondria, stops working, causing the nerve cells to gradually decline.

German researchers selected mitochondria, which had been “stopped” by mitochondria, and human neural cells in culture dishes, to which D-lactate and glycolic acid were added. It was found that the phenomenon that nerve cells died due to the decrease in energy was suppressed, and some nerve cells gradually recovered.

Experts involved in the study pointed out that D-lactate and glycolic acid are naturally present in yogurt and immature fruits, respectively, for easy access. However, the specific mechanism by which these two substances promote the rejuvenation of the mitochondria “stopping” nerve cells is still unclear, so it cannot be simply thought that drinking more yogurt or eating unripe fruits can prevent Parkinson’s disease.

However, the above findings provide new ideas for medical researchers, especially the health effects of D-lactate and the health benefits of D-lactate-rich dairy products, which are expected to be valuable research directions.