Nutrition and Parkinsons Disease

Parkinson’s disease is a devastating disease that attacks the central nervous system. Symptoms may start with minor problems buttoning shirt buttons, walking or using a pen. Many times patients have symptoms for years without bothering to tell someone or go to the doctor to have the tremors checked out. Symptoms can appear as tremors, but it can also show up as feeling sluggish and slow, and just not feeling “right.” Muhammad Ali who is also a Parkinson’s sufferer has brought the disease to the public’s attention. I will never forget his bravery in facing the public eye and lighting the Olympic flame.

Brain cell damage in the deep area of the brain that controls muscle movement is the cause of Parkinson’s. The cells that produce the chemical dopamine slow down and the brain is no longer able to send messages to the muscles. No one knows why the cells die but some studies suggest that years of exposure to solvents and other toxic materials may cause this disease.

Nutrition is often used as therapy in treating Parkinson’s disease. Both vitamin E and C are recommended for patients with this disease. Both of these vitamins act as antioxidants and stop the chain reaction of free radicals by providing their own electrons. This spares healthy molecules from attack by the free radicals. The vitamin most concentrated on is vitamin E. It works in the fatty part of cells and the brain and nerves have a lot of fatty membrane. Scientists believe that vitamin E acts like a sponge soaking up free radicals and protecting against further damage to the brain.

Research shows that vitamin E when taken in supplemental doses can lengthen the time before medication needs to be taken for Parkinson’s disease. Some studies have received positive results where other studies showed that Vitamin E was no help at all. Studies can be different according to how much vitamin E actually reached the brain and if it was even given in the proper dosage. People who have Parkinson’s disease often do not eat healthy and could use a multivitamin supplement to ensure proper nutrition.

Vitamin E has been used in big studies and is showing promise in preventing heart disease and cancer. Large amounts of vitamin E do not seem to cause any damage or pose a danger to an individual’s health. You should always check with your doctor before beginning a new supplement routine.

You should not use vitamin E if you have a bleeding disorder or a family history of strokes. You should only use it under a doctor’s supervision. You should not take vitamin E if you are taking anticoagulants. Also large amounts of vitamin E can interfere with the body’s absorption of vitamin K.

Vitamin E can be found in green leafy vegetables, whole grains, hazelnut, sunflower, and almond oil, wheat germ and nuts. Some doctors recommend taking 1600 international units of vitamin E but to check with your doctor before taking such a large amount.