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28th May 2010 - New research

THE EFFECT OF ANTIOXIDANTS ON PARKINSON'S DISEASE

European Journal of Neurology [2010] May 18 [Epub ahead of print]  Complete abstract

Higher intakes of Vitamin E and Vitamin A (beta-carotene) may be associated with a decreased risk of Parkinson's Disease. Higher consumption of Vitamin E reduced the risk of Parkinson's Disease to 46% of what it would otherwise be. Vitamin A (beta-carotene)  reduced the risk of Parkinson's Disease to 56% of what would be expected. However, when assessed according to gender, these inverse associations were significant only in women. There does not appear to be any explanation for this gender difference.

Antioxidant vitamins, such as Vitamin E and Vitamin A are expected to protect cells from oxidative damage. Vitamin E and Vitamin C (rather than Vitamin A) can assist the ridding of the superoxide anion. The superoxide anion is a damaging element that tends to be formed in Parkinson's Disease. However, no relationships were shown to exist between the intake of Vitamin C, or alpha-carotene, cryptoxanthin, green and yellow vegetables, other vegetables, or fruit and the risk of Parkinson's Disease.  For more current news go to Parkinson's Disease News.

 

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Parkinson's Disease News details all significant new research, news reports, new books, and new resources concerning Parkinson's Disease and those medical disorders that often coincide with Parkinson's Disease. It is compiled from an analysis of  all newly published research, news reports, new clinical trials, all newly published books, and new web sites. A summary and analysis of the new research are provided,  as well as links to the complete abstracts and news reports

                                    

 

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