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Farnesol in fruits can prevent and reverse Parkinson’s disease-related brain damage From Johns Hopkins medical school

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Johns Hopkins medical researchers said that additional evidence showed that farnesol, a compound naturally found in herbs, berries and other fruits, could prevent and reverse brain damage associated with Parkinson’s disease in experimental mice. This compound, widely used in flavoring and perfume manufacturing, prevents the loss of dopamine neurons in the brain of mice by inactivating PARIS, a key protein involved in disease progression.

The loss of these neurons can affect movement and cognition, leading to the hallmark symptoms of Parkinson’s disease, such as tremor, muscle stiffness, confusion and dementia. The researchers said that the ability of farnesol to block Paris could guide the development of new Parkinson’s disease interventions specifically targeting this protein.

Ted Dawson, MD, director of John College, said: “our experiments show that farnesol can not only significantly prevent the loss of dopamine neurons in mice, but also reverse behavioral defects in mice, which shows that it is expected to become a potential drug treatment for the prevention of Parkinson’s disease.”.

The results of this new study were published in Science Translational Medicine on July 28, 2021. It introduces in detail how researchers determine the potential of farnesol by screening a large drug library to find drugs that inhibit Paris.

In the brains of patients with Parkinson’s disease, the accumulation of Paris slows down the production of the protective protein PGC-1alpha. This protein protects brain cells from the accumulation of reactive oxygen molecules in the brain. Without PGC-1alpha, dopamine neurons die, leading to cognitive and physical changes associated with Parkinson’s disease.

To investigate whether farnesol could protect the brain from Paris accumulation, the researchers fed mice a farnesol supplemented diet or a conventional mouse diet for one week. The researchers then managed the protein α- Synuclein is a preformed fibril, which is related to the effect of Parkinson’s disease on the brain.

The researchers found that mice fed a farnesol diet performed better in strength and coordination tests designed to detect the progression of symptoms of Parkinson’s disease. On average, these mice performed better than injection α- Synuclein but mice on a normal diet were 100% better.

When the researchers later studied the brain tissue of two groups of mice, they found that the number of healthy dopamine neurons in mice fed a farnesol rich diet was twice that of mice not fed a farnesol rich diet. Mice fed with farnesol also had about 55% more protective protein PGC-1alpha in the brain than untreated mice.

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