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All this talk about chocolate is not good while I'm thinking of getting serious about dietary antioxidents. A quick search of MedLine on diet and antioxidents in relation to neurodegenerative diseases reveals research is being done, such as: Joseph JA, Shukitt-Hale B, Denisova NA, Prior RL, Cao G, Martin A, Taglialatela G, Bickford PC. "Long-term dietary strawberry, spinach, or vitamin E supplementation retards the onset of age-related neuronal signal-transduction and cognitive behavioral deficits." J Neurosci 1998 Oct 1;18(19):8047-55. PMID: 9742171, UI: 98414572. "... phytochemicals present in antioxidant-rich foods such as spinach may be beneficial in retarding functional age-related CNS and cognitive behavioral deficits and, perhaps, may have some benefit in neurodegenerative disease." Conducted by United States Department of Agriculture Human Nutrition Research Center on Aging at Tufts, Boston, Massachusetts 02111, USA. Anyone remember Ernie Kovacs and Choco-spin? Imao K, Wang H, Komatsu M, Hiramatsu M. "Free radical scavenging activity of fermented papaya preparation and its effect on lipid peroxide level and superoxide dismutase activity in iron-induced epileptic foci of rats." Biochem Mol Biol Int 1998 Jun;45(1):11-23. PMID: 9635126, UI: 98298865 "... oral administration of the fermented papaya preparation for 4 weeks decreased the elevated of lipid peroxide levels in the ipsilateral 30 min after injection of iron solution by iron into the left cortex of rats. The fermented papaya preparation also increased superoxide dismutase activity in the cortex and hippocampus of them. These results suggest that the fermented papaya preparation has antioxidant actions and that it may be prophylactic food against the age related and neurological diseases associated with free radicals." Conducted at SAIDO Co., Fukuoka, Japan. And so nobody suggests that I just eat papaya-fed rats, Logroscino G, Marder K, Graziano J, Freyer G, Slavkovich V, Lojacono N, Cote L, Mayeux R. "Dietary iron, animal fats, and risk of Parkinson's disease". Mov Disord 1998;13 Suppl 1:13-6. PMID: 9613713, UI: 98273769 "...we addressed the hypothesis that high dietary iron intake was associated with PD.... CONCLUSION: Dietary iron intake after caloric adjustment was not associated with an increased risk of PD. However, the previously described association between animal fat intake and PD was modified by iron level stores as measured by transferrin saturation. These observations suggest that dietary fat and a systemic defect in iron metabolism may act synergistically in the process of lipid peroxidation in PD." Study performed by The Gertrude H. Sergievsky Center, Department of Neurology, College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA. Phil Tompkins Hoboken NJ age 61/dx 1990