Category Archives: Parkinsons

Ferreira 2016: Brilliant Blue Dyes in Daily Food: How Could Purinergic System be Affected?

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International Journal of Food Science. 2016:7548498  Ferreira, Faria, da Silva Ferreira, Soares-Bezerra.  Ferreira reviewed what was known about the medical uses of Blue 1. The purinergic system is widespread throughout the brain, nervous system and every other system in the … Continue reading →

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Ferrazoli 2017: Brilliant Blue G, But Not Fenofibrate, Treatment Reverts Hemiparkinsonian Behavior and Restores Dopamine Levels in an Animal Model of Parkinson’s Disease

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Cell Transplantation. 26: 669-677.   Ferrazoli, de Souza, Nascimento . . . & Ulrich This paper describes an effect of Blue 1 of  potential medical benefit in Parkinson’s disease.   Basically, it can be used to suppress a receptor that is over-active … Continue reading →

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Al-Shabib 2019: Allura Red Rapidly Induces Amyloid-Like Fibril Formation in Hen Egg White Lysozyme at Physiological pH

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International Journal of Biological Macromolecules. 127: 297-305 Red 40, with hen egg white lysozyme (HEWL), forms amyloid-like aggregates. (A lysozyme is an enzyme in human tears and egg white.) The amyloid fibril formation can be observed by an electron microscope, … Continue reading →

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Edelkind-Noesges 2020: Vaccine Adjuvants and Selected Neurotoxins in ADHD and Autism

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Capstone for Masters Degree, Walden University, October 2020 This paper explores the connections between autism, everyday toxic exposures such as fluoridated water, and vaccine damage.  One important question, in particular, is whether the link may involve a deficiency of the … Continue reading →

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Alzheimer’s, ALS, and Parkinson’s

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by Jane Hersey, 2022 Alzheimer’s disease was first recognized in 1906, and for decades the pharmaceutical industry has been searching for a drug that would prevent and/or treat it.  But after decades of effort and billions of dollars, there have … Continue reading →

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Wopara 2021: Anxiogenic and memory impairment effect of food color exposure: Upregulation of oxido-neuroinflammatory markers and acetyl-cholinesterase activity in the prefrontal cortex and hippocampus

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Heliyon 7 (2021) e06378 Various doses of Erythrosine (Red 3) and Tartrazine (Yellow 5) were given to rats for six weeks. At that time, their behavior and ability to recognize objects was evaluated. At the end, their brains were studied … Continue reading →

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A new collection of studies on the relationship of food dyes to health

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Just finished: a compilation of all the studies I can find on the food dyes used in the US and their connection with behavior and health. Download here(190 pages) This project was created to help the California Office of Environmental … Continue reading →

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Goldenring 1980: Effects of continuous gastric infusion of food dyes on developing rat pups.

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Life Sciences. 1980 Nov 7;27(20):1897-904.  Goldenring, Wool, Shaywitz, Batter, Cohen, Young, & Teicher In this study, some rats were treated with 6-OHDA and some were treated with placebo.  In each of these groups, some were given food dyes and some were given placebo, resulting in … Continue reading →

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