A compound that occurs naturally in herbs, berries and other fruits was able to prevent — and even reverse — the effects of Parkinson’s disease in early tests on mice, a new study has found.

The research, published in the journal Science Translational Medicine, found that farnesol, a compound commonly used to flavour food and make perfume, prevents the death of dopamine-producing neurons by deactivating PARIS, a different protein that fosters the gradual progression of Parkinson’s. Without the protective effect of these neurons, movement and cognition becomes impaired, giving rise to the tremor, muscle rigidity, confusion and dementia associated with the progressive disorder.

READ MORE