Researchers tracked 41,000 adults to monitor their vitamin consumption
People who consumed more vitamin C and E had a lower risk of Parkinson s
This is due to the fact these vitamins contain high levels of antioxidants
These antioxidants are said to boost dopamine production which can improve movement and balance, and in turn reduce the risk of developing Parkinson s
Vitamin C and Vitamin E may lower the risk of Parkinson’s
People who include high levels of vitamin C and E in their diet may have a lower risk of Parkinson’s disease, according to a new study from University of Milano-Bicocca, Italy, and Karolinska Institutet, that was published in
Neurology.
“Improving [your] diet is a known way to improve overall health, but the research on exactly how diet affects a person’s risk of Parkinson’s disease has been somewhat mixed,” says study author Essi Hantikainen, Ph.D., of University of Milano-Bicocca in Milan, Italy. “Our large study found that vitamin C and vitamin E were each linked to a 32% lower risk of Parkinson’s disease, and we found the association may be even stronger when intake of both vitamin C and E is high.”