Neurology: Antioxidants in the diet may reduce the risk of Parkinson's disease

Parkinson's disease is the second most common neurodegenerative disease characterized by dopamine deficiency, which leads to classic motor symptoms.
Although the mechanism is not yet fully clear, oxidative stress is a prerequisite for high levels of reactive oxygen (ROS) and may play a central role in the pathogenesis of dopamine cell loss due to Parkinson's disease.
addition, the brain contains polyunsaturated fatty acids, which produce lipid peroxidation and toxins under oxidative stress conditions.
antioxidants in the diet can remove ROS and therefore may protect neurons from damage.
there is some evidence that vitamin E intake may reduce the risk of Parkinson's disease, but the results of vitamin C and β-carotene are still inconsistent.
antioxidants in the diet interact, and they are made up of many other compounds with redox properties, such as phytosic chemicals.
therefore, a single nutrient approach does not describe biological interactions.
non-enzyme antioxidant capacity (NEAC), also known as total antioxidant capacity (TAC), is a measure that captures the antioxidant potential of the diet while taking into account the synergies between them.
, only one study has looked at the effects of dietary NEAC on the risk of Parkinson's disease, but no relationship has been found.
To further study the effects of dietary antioxidants on parkinson's disease risk, Essi Hantikainen of the University of Bicoka in Milan and others looked forward to the relationship between dietary vitamins E, C, β-carotene, NEAC and Parkinson's disease risk in the Swedish queue.
sweden-based survey of 43,865 men and women aged 18-94 between 1997 and 2016.
baseline dietary vitamins E, C and β-carotene, and NEAC intake were evaluated using an effective food frequency questionnaire collected from baseline.
all exposure variables are adjusted for energy intake and are grouped into the scales.
multivariate Cox proportional risk regression model was fitted to estimate the risk ratio (HRs) and 95% confidence interval (CIs) for Parkinson's disease.
showed that 465 cases were diagnosed with Parkinson's disease after an average follow-up time of 17.6 years.
in the multivariable adjustment model, dietary vitamin e (HR=0.68) and C (HR:0.68) were inversely compared to the risk of Parkinson's disease when comparing subjects with the highest and lowest scales of exposure.
estimated intake β carotene or NEAC in the diet was not associated.
important for this study is that it suggests that dietary intake of vitamins E and C may be inversely related to the risk of Parkinson's disease, but not with β-carotene or NEAC in the diet.
origin of the original text; Hantikainen, E., Lagerros, Y. T., Ye, W., Serafini, M., Adami, H. O., Bellocco, R., samp; Bonn, S. Dietary antioxidants and the risk ofon of Park Disease: The Swedish National March. Freeman Source: MedSci Original Copyright Notice: All text, images and audio and video materials on this website that indicate "Source: Mets Medicine" or "Source: MedSci Originals" are owned by Mets Medical and are not reproduced by any media, website or individual without authorization, and are authorized to be reproduced with the words "Source: Mets Medicine".
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