Parkinson’s disease: The vitamin that functions as a protective shield

Parkinson’s disease is one of the most common neurodegenerative diseases with an incidence of approximately 1% in the population over 65 years of age.
Hitting at twice the rate of men than women and the main cause is the degeneration of certain cells in the brain, resulting in a host of symptoms, particularly mobility.
While, until now, it has been discovered radical treatment, a number of new drugs and techniques can have spectacular results.
According to a new study by Canadian scientists a vitamin may be particularly beneficial for protection from the disease Parkinson’s.

Scientists have analyzed the data of eight previous investigations, which have been for the last 39 years to determine the relationship between vitamin E, vitamin C and carotenoids, substances with regard to the prevention of the disease Parkinson’s.
As the intake of vitamin E may slow the progression of the disease and reduce the severity of other neurological disorders, such as Alzheimer’s.
The data are based on retrospective investigations of the diet of patients with Parkinson’s and other healthy volunteers.
Vitamin E can be obtained by consuming green leafy vegetables such as spinach and Brussels sprouts, olive oil, sunflower oil and other oils of vegetable origin, nuts, almonds, sunflower seeds, cereals, sardines, salmon, tuna, tomatoes, and tomato sauce.