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.