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28th May 2010 - New research THE EFFECT OF ANTIOXIDANTS ON PARKINSON'S DISEASE European Journal of Neurology [2010] May 18 [Epub ahead of print] Complete abstract Higher intakes of Vitamin E and Vitamin A (beta-carotene) may be associated with a decreased risk of Parkinson's Disease. Higher consumption of Vitamin E reduced the risk of Parkinson's Disease to 46% of what it would otherwise be. Vitamin A (beta-carotene) reduced the risk of Parkinson's Disease to 56% of what would be expected. However, when assessed according to gender, these inverse associations were significant only in women. There does not appear to be any explanation for this gender difference. Antioxidant vitamins, such as Vitamin E and Vitamin A are expected to protect cells from oxidative damage. Vitamin E and Vitamin C (rather than Vitamin A) can assist the ridding of the superoxide anion. The superoxide anion is a damaging element that tends to be formed in Parkinson's Disease. However, no relationships were shown to exist between the intake of Vitamin C, or alpha-carotene, cryptoxanthin, green and yellow vegetables, other vegetables, or fruit and the risk of Parkinson's Disease. In order to refer to this article on its own ---------------------------------------------------------------------- To sign-off Parkinsn send a message to: mailto:[log in to unmask] In the body of the message put: signoff parkinsn