News in Parkinson’s research
Two days ago an article published on Phys.org caught my eye. The report with the title “Key factor in the development of Parkinson’s disease identified” discussed an essential discovery of researchers at Purdue University, who recognised accumulated acrolein (also known as acrylaldehyde, allyl aldehyde, acrylic aldehyde, propenal etc.) in Parkinson’s disease-affected brain tissue. The presence of this compound in the body can promote a build-up of a protein called alpha-synuclein, which when present in the substantia nigra, the “black substance” in the midbrain has the potential to destroy cell membranes. In the present article, I briefly examine the compound of acrolein in today’s environment and point out few ways how to prevent unnecessary human exposure to it.
Modern life has made it difficult, if not impossible, for us to escape the impact of all the things that make our lives so much more convenient than ever before. We have only partial control of the factors that directly influence our health. And that is also the case with acrolein exposure. Acrolein is a molecular formula with mass 56.06. In nature, fermentation or forest fires, for example, emit this unsaturated aldehyde. However, the anthropogenic sources significantly increase our exposure to it. Furnaces, fireplaces, combustion of polyethene plastics and even something as simple as cooking, all contribute to its rise. According to a WHO study, gas and diesel motor vehicle emissions still represent its primary source.
Although we cannot adequately change the impact of such environmental issues on our health, we can change other factors linked to increased acrolein exposure and another disease that is among the number one killers in the world: cancer. As with cancer, where cigarettes represent a risk factor, smoking has been shown to boost the indoor levels of acrolein. And then comes, of course, the nutrition.
Food choices are entirely our decision if we have the luxury of living in a place where access to food is not limited.
Making a correct choice between a healthy snack and an unhealthy one can make the difference between high or drained energy levels, and in a long distance run, between good and poor physical and emotional condition.
When it comes to acrolein, cooking or processing of fat-containing foods increases our exposure to it (e.g. Lane and Smathers 1991; WHO report). One of the chief risk factors includes cooking oil to 80 degrees Celsius (Hirayama et al. 1991). Although researchers traced it in various food as well, such as caviar, lamb, salted pork and poultry, the data remain unquantified and inconclusive. Even some fruits, during the ripening process, can yield the compound, and the same applies to some types of cheese. Regrettably, there is still much we do not know. However, with the recent discovery, the topic might become much more discussed among the scientific and public community. Until then, do not panic, and eat your veggies limiting the intake of unhealthy foods. If not anything else, you will have lowered the chances of the diseases that have been linked to a poor diet and retain your high energy levels. But, most importantly if you haven’t yet, give up smoking!
Works cited:
Hirayama T, Miura S, Mori Y, Ueta M, Tagami E, Yoshizawa T, Watanabe T (1991) High-performance liquid chromatographic determination of 2-alkenals in oxidized lipid as their 7-amino-6- methylquinoline derivatives. Chemical & Pharmaceutical Bulletin, 39:1253–1257.
Lane R, Smathers J (1991) Monitoring aldehyde production during frying by reversed-phase liquid chromatography. Journal of the Association of Official Analytical Chemists, 74:957–960.
Further reading: