Muscat: A researcher from the Sultan Qaboos University has contributed to a new book that explores the effects organic food can have on Huntington's Disease.
Dr. Mohammed Essa, Associate Professor at Sultan Qaboos University's (SQU) Department of Nutrition at the College of Agricultural and Marine Sciences, was one of four co-editors on 'Food for Huntington's Disease', his 11th book since joining SQU.
The other co-editors were Dr. T. Manivasagam and Dr. A. Justin Thenmozhi from Annamalai University, India and Dr. Q. A. Hamid from Rx Biosciences LLC, Maryland, USA.
Dr. Essa told the Times of Oman, "Huntington's is a neurodegenerative disease. Research is still in the budding stage, but the disease's prevalence is increasing. Previously, we have published books on Alzheimer's and Parkinson's. This latest book is part of an ongoing series that discusses the food and brain health."
Huntington's Disease causes the progressive breakdown of nerve cells in the brain and has a broad impact on a person's functional abilities. Studies show that Huntington's Disease has a higher prevalence in Europe (3-7 in 100,000), North America (4-5 in 100,000), and Australia than in Asian countries. Research has suggested that the disease is caused by a genetic defect and is in fact inherited.
"The contents of healthy and nutritious food including fruits, vegetables, can improve cognition, memory and other important activities of the brain. For that reason, we can say that food acts as a neuroprotector.
"Food can act as medicine and that is what our research has shown."