Antioxidant-Rich Diet May Help Lower Risk of Parkinson’s
A diet rich in antioxidants like vitamin C and E may lower a person’s risk of developing Parkinson’s disease, a large long-term study published in
Neurology suggests, according to
Parkinson’s News Today.
Vitamins C and E are antioxidants that can be found in fruits and vegetables, such as oranges and broccoli (vitamin C), or almonds, avocado, and spinach (vitamin E). These vitamins are important for general health and are known to prevent cell damage and inflammation.
Now, researchers in Sweden have evaluated the diet of a large population of people the Swedish National March Cohort and specifically assessed their consumption of vitamins C and E, the release explains.