Do antioxidant in the diet affect the risk of developing Parkinson disease?

F. J. Jiménez-Jiménez, L. Ayuso-Peralta, J.A. Molina, F. Cabrera-Valdivia DOI: OPEN ACCESS
Volumen 29 | Number 08 | Nº of views of the article 5.022 | Nº of PDF downloads 264 | Article publication date 16/10/1999
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ABSTRACT Artículo en español English version
OBJECTIVE. A number of studies suggest the existance of ‘oxidative stress’ in the substantia nigra from parkinsonian patients. If ‘oxidative stress’ should be relevant in the pathogenesis of Parkinson’s disease (PD), the consumption of antioxidant or prooxidant substances in the diet could theoretically influence the risk for this disease. DEVELOPMENT. A critical up to date review of the literature regarding premorbid consumption of antioxidants or prooxidants by PD patients and controls has been done. Most studies have been retrospective, they have been performed following different designs, and disclosed contradictory results. CONCLUSION. From the current literature, it is unlikely that dietetic consumption of prooxidants and antioxidant, specially vitamin E (the most frequently studied antioxidant) have any influence on the risk for PD KeywordsAntioxidantsDietOxidative stressParkinson diseaseProoxidantsRisk factors CategoriesNeurodegeneraciónNeuropsiquiatríaPatología vascularTrastornos del movimiento
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