2011 - New research
ANTI-OXIDANTS LESSEN THE RISK OF PARKINSON'S DISEASE
Antioxidant vitamins are expected to protect cells from oxidative damage in Parkinson's Disease by neutralizing the effects of reactive oxygen. However, evidence regarding the association between antioxidant vitamin intake and Parkinson's Disease is limited and inconsistent. So researchers investigated the relationship between the dietary
intake of selected antioxidant vitamins, vegetables and fruit and the risk of Parkinson's Disease. Higher consumption of vitamin E and ß-carotene (a form of vitamin A) were significantly associated with a reduced risk of Parkinson's Disease - down to only 45% for vitamin E, and down to 56% for ß-carotene. However, this relationship was only significant in women. The lesser likelihood of Parkinson's Disease was not related to the intake of vitamin C, a-carotene, cryptoxanthin, green and yellow vegetables, other vegetables, or fruit.
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