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[Do antioxidants in the diet affect the risk of developing Parkinson disease?]
F J Jiménez-Jiménez1, L Ayuso-Peralta, J A Molina
1Sección de Neurología, Hospital Príncipe de Asturias, Universidad de Alcalá de Henares, Madrid, España. fjimenezj@meditex.es
Objective:
A number of studies suggest the existence 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.