Vitamin C and E can lower your risk for Parkinson’s

According to a recent Swedish study, people who eat food with high levels of vitamin C and E, may lower their risk for Parkinson’s disease by 32%!

Parkinson’s disease is a movement disorder. It significally reduces dopamine, a chemical in the brain, affecting speech, walking and balance. The causes are unknown. However, researchers believe that vitamins C and E, as strong antioxidants, can protect cells from damage by neutralizing “unstable” molecules and the oxidative stress that otherwise can lead to a loss of dopamine. Therefore, eating foods that are rich in vitamins E and C might help lowering the risk of developing Parkinson’s.

Foods high in vitamin C include kiwi, oranges, broccoli, cauliflower, Brussels sprouts, green and red bell peppers, chili pepers, strawberries and papaya.

Examples of foods high in vitamin E are sunflower seeds, almonds and other nuts, atlantic salmon, avocado, collard greens, spinach and pumpkin.

Further research is needed to find out what exact amounts of vitamins E and C are needed to achieve this promising result.

Curious? HERE is the source

Tatsiana Haponava, PhD

a certified nutrition coach, educator and researcher with a PhD degree

On my website you can find the latest scientific findings related to lifestyle and its influence on your brain health.

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