According to recent study, a high dietary intake of the antioxidant vitamin E may assist in reducing the risk of Parkinson's disease. A new report from the' Health Study and the Health Professionals Follow-Up Study', presented by Harvard School of Public Health researchers, looks at diet and Parkinson's disease. The participants have been followed up for several years and asked about their dietary intakes of many foods.
Those with a high intake of vitamin E appeared to be less likely to develop Parkinson's disease. It makes sense - for the condition has been linked to oxidative damage of brain tissue, and vitamin E is a powerful antioxidant. No protective role was found for vitamin E supplements, however. It should also be borne in mind that the health professionals in this study may have healthier lifestyles than the rest of the population and this, in itself, could protect them from Parkinson's disease.