Vitamin E may protect against Parkinson’s -study
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Eating food rich in vitamin E may help protect against Parkinson’s disease, scientists said on Thursday.
A review of eight studies that looked into whether vitamins C and E and beta carotene had an impact on the odds of developing the progressive brain disease showed that a moderate intake of vitamin E lowered the risk.
“Our data suggest that diets rich in vitamin E protect against the development of Parkinson’s disease,” said Dr. Mayhar Etminan, of the Royal Victoria Hospital.
Neither vitamin C nor beta carotene seemed to have a protective effect against the illness.
The researchers said they did not know whether vitamin E supplements would have any benefits.
Parkinson’s is a chronic, irreversible neurodegenerative disease that affects 1 percent of people over the age of 65 worldwide. In the United States alone at least 500,000 people suffer from the illness. Actor Michael J Fox and boxing legend Mohammed Ali are sufferers.
The illness occurs when brain cells that produce a chemical called dopamine malfunction and die. Symptoms include tremors, stiffness, slow movement and poor coordination and balance.
The scientists, who looked at relevant studies from 1966 to March 2005, said more research is needed to confirm their findings.
Vitamin E is an antioxidant that protects cells from damage. Foods rich in the vitamin include nuts, seeds, wheat germ, spinach and other green leafy vegetables.
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