Can these two vitamins reduce the risk of Parkinson's? Research by Swedish scientists

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A new study shows that people who consume high amounts of vitamins C and E can reduce their risk of Parkinson's disease by almost a third.

Foods high in vitamin C include oranges, strawberries, broccoli and Brussels sprouts. Foods high in vitamin E include spinach, collard greens, pumpkin, and nuts such as almonds and peanuts.

How can two nutrients prevent Parkinson's disease? Vitamins C and E are also antioxidants that may prevent cell damage caused by Parkinson's disease, according to European researchers involved in the new study. In particular, antioxidants can help counteract "unstable" molecules and oxidative stress, which can lead to the loss of a brain chemical called dopamine that is a hallmark of the condition.

"The protective effect of vitamins on the risk of Parkinson's disease may be limited by specific vitamins, such as vitamins E and C. Therefore, eating foods rich in vitamins E and C may help prevent the development of Parkinson's disease," said researcher Essie. Huntikainen from the University of Milan Bicocca in Italy. - "In addition, high concentrations of vitamin C are found in the central nervous system, where it has neuroprotective properties," she explained.

Huntikainen noted that this study cannot prove that vitamins E and C prevent Parkinson's disease, only that high levels of these vitamins are associated with a lower risk of developing the disease.

Parkinson's disease is a movement disorder. It gradually lowers dopamine, a chemical in the brain that affects speech, walking and balance. The causes are unknown, and there are no effective treatments or drugs.