Vitamin E intervention ‘could be crucial’ against Parkinson’s disease prevalence

The cross-sectional study investigated the association of dietary vitamin E intake with PD among adults over the age of 40, with the authors from Guangdong, China concluding that vitamin E intake was negatively associated with the risk of PD and that โ€œensuring sufficient dietary vitamin E levels could be crucial in lowering the risk of Parkinson’s disease”.

Vitamin E for neuroprotectionโ€‹ย 

PD, the prevalent progressive neurodegenerative condition,ย currently affects millions worldwideโ€‹ย and is expected to double ย in the next two decadesย due to the ageing populationโ€‹.ย 

Various factors such as genetics, environment and age have been shown to contribute to PD’s pathogenesis.ย 

The diseaseย is characterised byโ€‹ย the loss of dopaminergic neurones, the formation of Lewy bodies in the substantia nigraโ€‹ (a critical brain region for the production of dopamine) and involvement of ฮฑ-synuclein, accompanied by neuroinflammation, oxidative stress andย mitochondrial dysfunctionโ€‹.ย 

Dopaminergic neuronesย have been shown to be particularly vulnerable to oxidative stressโ€‹, and antioxidants, including those in food,ย have been identifiedโ€‹ย as potentially neuroprotective against PD. ย Notably, vitamin E, an antioxidant inhibiting lipid peroxidation, isย suggested to play a crucial roleโ€‹ย in PD treatment.ย 

However, the authors of the new study noted thatย conflicting findingsโ€‹ย exist regarding the association between vitamin E intake and PD progression, calling for further investigation into the potential of vitamin E for PD prevention.

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