Can Nutrients lower the risk of Parkinson’s Disease?

 

Parkinson’s disease is related to brain disorder it occurs when nerve cells or neurons in the area of brain becomes impaired or die. In most cases people with Parkinson’s first develop at about age 60 and about 5-10 percent of people with Parkinson’s have early onset begins before the age of 50.  The symptoms of this disease starts developing gradually, they often starts with a light tremor in one hand, arms, legs, jaw or head, feeling of stiffness in the body, limbs or trunk, slowness of moment, impaired balance and coordination or even sometimes leads to fall, constipation, skin and sleep problems and problems with urination.

A healthy diet can lower the risk of Parkinson’s disease. Consuming of high levels of dietary vitamin C and E will helps to reducing the risk of PD. Vitamin C includes Strawberries, oranges, Brussels sprouts and broccoli and vitamin E includes Pumpkin, spinach, collard and nuts like almond and peanuts. Diet rich in polyunsaturated fatty acids and low in saturated fats may decrease the risk of Parkinson’s disease and protect from the toxic effects of neurotoxins, such as those generally present in milk. At the middle age maintain proper and complete diet plan consisting of fruits, vegetables and whole grains will reduce the symptoms known to precede the diagnosis of Parkinson’s disease (PD).