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> In facts it appears most sorts of the legume family contain some amount > > ldopa. Yes, it is true that many vegetables, such as Mucuna pruriens contain natural l-dopa. Polyphenol oxidases (PPOs) are a family of enzymes responsible for the browning of fresh fruits and vegetables when they are cut or bruised. These enzymes use molecular oxygen (O2) to oxidise various 1,2-diphenols to their corresponding quinones. The natural substrate for PPOs in bananas is dopamine. The product of their oxidation, dopamine quinone, spontaneously oxidises to other quinones. The quinones then polymerise and condense with amino acids and proteins to form brown pigments known as melanins. The quinones and melanins derived from dopamine may help protect damaged fruit and vegetables against growth of bacteria and fungi. However, one would have to eat many kilograms per week in order to get a sufficient supply of dopamine. But the biggest trick is how to get the l-dopa to the brain. L-dopa is used for other purposes in other parts of the body, and when not protected by either Carbidopa (in Sinemet), or benserazide (in Madopar) it stands no chance of getting to the brain, where it can be useful for PD. Dr. J. F. Slattery, PhD ---------------------------------------------------------------------- To sign-off Parkinsn send a message to: mailto:[log in to unmask] In the body of the message put: signoff parkinsn