Dr. Hui-Yu Huang receive support from the National Science and Technology Council

to initiate new research on Parkinson’s disease

Dr. Hui-Yu Huang from TMU’s College of Nutrition and her research group have received a National Science and Technology Council grant for their four-year project, Development of Health Meadical Food with a Precise Cocktail Formula Based on Gut Microbiota Regulation to Slow Parkinson’s Disease Progression.

With global aging accelerating, Parkinson’s disease has become the second most common neurodegenerative disease. Currently, more than 10 million people worldwide are affected by this disease, yet there are no effective clinical treatments available. Existing treatments primarily focus on symptom alleviation; however, as the disease progresses, the effect of these drugs diminishes, potentially leading to the “on-off” phenomena and dyskinesias, further affecting the patients’ quality of life and causing heavy social and economic burdens.

Dr. Huang explained, “We hope that through this study, we will be able to confirm the effectiveness of cocktail-formulated health food in slowing the progression of Parkinson’s disease , and enhancingimproving patients’ motor function and quality of life.”

• Full Article → https://oge.tmu.edu.tw/dr-hui-yu-huang-from-the-college-of-nutrition-and-her-research-group-receive-support-from-the-national-science-and-technology-council-to-initiate-new-research-on-parkinsons-disease/