Dietary antioxidants and risk of Parkinson's disease

In this study, the neuroprotective effects of dietary antioxidants were investigated (1). The authors prospectively assessed the relationships of dietary antioxidant vitamins C and E, ß-carotene, and total antioxidant capacity with Parkinson's Disease risk in two population-based cohorts (38,937 women and 45,837 men). The results showed that dietary intake of ß-carotene was associated with a lower risk of PD. An inverse association between dietary vitamin E and PD risk was found in women. Dietary intake of vitamin C was inversely associated with PD risk in women at borderline significance. The authors conclude that intake of dietary vitamin E and ß-carotene was associated with a lower risk of PD.
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