Oxidative stress is proposed to be one of the potential mechanisms leading to deterioration in
Parkinson's Disease. However, previous studies investigating the association between
antioxidant vitamins, such as vitamins C, E and A (carotenoids), and the risk of Parkinson's
Disease have produced inconsistent results.
Over 1000 people with Parkinson's Disease were assessed
concerning the effect of antioxidant vitamins on Parkinson's
Disease. Dietary intakes of vitamin E and vitamin A
(carotenoids) were not associated with the risk of
Parkinson's Disease. However, dietary vitamin C intake was
significantly associated with a reduced risk of Parkinson's
Disease, down to 80%, but this was not long term. For
vitamins E and C, intake from foods and supplements
combined were also unrelated to Parkinson's Disease risk.
In Parkinson's Disease L-dopa is not formed properly. Superoxide anion can be formed when
L-dopa is not formed properly. Superoxide anion is broken down by the enzymes superoxide
dismutase and catalase, which require Vitamin C and Vitamin E. In previous studies the
greatest effect of antioxidants was with the use of Vitamin C and Vitamin E, which were
shown to slow down the progression of Parkinson's Disease.
Reference : Movement Disorders [2016] Oct 27 [Epub ahead of print] (K.C.Hughes, X.Gao,
I.Y.Kim, E.B.Rimm, M.Wang, M.G.Weisskopf, M.A.Schwarzschild, A.Ascherio)
Complete abstract : http://www.ncbi.nlm.nih.gov/pubmed/27787934
http://www.viartis.net/parkinsons.disease/news/161104.pdf
mail@viartis.net
©2016 Viartis
http://www.viartis.net/parkinsons.disease/news/161104.pdf
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