Swedish study evaluating the role of dietary vitamin intake and Parkinson’s disease


  • Higher dietary vitamin C and E intake was associated with a lower risk of developing Parkinson’s disease.

Why this matters

  • Excess levels of reactive oxygen species (ROS) may play a key role in the pathogenesis of neurodegeneration in Parkinson’s disease. Dietary antioxidants are able to scavenge ROS and may protect against neurodegeneration.

  • There is inconsistent evidence on the effects of dietary vitamins on the risk of Parkinson’s disease. The non-enzymatic antioxidant capacity (NEAC) captures synergistic interactions of antioxidants and may offer a more complete picture of antioxidants potential.