Recent research studying almost 44,000 men and women finds that higher levels of भिटामिन सी र भिटामिन E in the diet are associated with lower risk of Parkinson’s Disease1.
भिटामिन C and E are antioxidants2। एन्टिअक्सिडेन्टहरूले अक्सिडेटिभ तनावलाई प्रतिरोध गर्दछ, जुन अत्यधिक प्रतिक्रियाशील अणुहरूको कारणले हुन्छ जुन फ्री रेडिकलहरू भनेर चिनिन्छ।2। अक्सिडेटिभ तनावका विभिन्न स्रोतहरू छन् जस्तै सूर्यको किरण, वायु प्रदूषण, चुरोटको धुवाँ र व्यायाम2. Oxidative stress can cause cell damage (through damage to molecules in the body) and can contribute to many diseases such as cancer, heart disease, diabetes, Alzheimer’s disease, Parkinson’s रोग and even eye diseases2। तसर्थ, एन्टिअक्सिडेन्टहरू आणविक क्षति रोक्न र कोशिकाहरूको स्वास्थ्य कायम राख्न लाभदायक हुन सक्छ।
A recent Swedish study explored the effects of certain dietary factors on the incidence of development of पार्किंसंस रोग (PD) in almost 44,000 men and women1. These factors included dietary intake of भिटामिन C, भिटामिन E and beta-carotene1। यी विशिष्ट सूक्ष्म पोषक तत्वहरूको सेवन समूहमा PD को घटनाहरूसँग तुलना गरिएको थियो1.
बीटा क्यारोटिनको पीडी जोखिमसँग कुनै सम्बन्ध थिएन1. However, intake of भिटामिन C and E was inversely correlated to the risk of PD1 यी एन्टिअक्सिडेन्टहरूले केही न्यूरोप्रोटेक्टिभ प्रभाव प्रदान गर्ने संकेत गर्दछ जसले PD को घटनाहरूलाई कम गर्यो।
This study may allow the inference that it may be beneficial to increase these भिटामिन in the diet to reduce risk of PD, but it does not necessarily mean that the association seen was caused by the intake of these भिटामिन, as people ingesting more of these भिटामिन might just have healthier diets and lifestyles. It may be the case that there was a causal relationship but this is hard to prove from an association study. There could also be a non-causal relationship; supporting this is the finding from an older study comparing levels of antioxidants in the blood of PD patients which found no evidence that antioxidants contributed to onset or progression of PD3. Lastly, both theories may be true, where भिटामिन C and E in diet played a minor role. Regardless, the overall message of intaking enough vitamin C (such as through eating oranges and strawberries) and भिटामिन E (such as through eating nuts and seeds) is probably conducive to good health.
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सन्दर्भ:
- Hantikainen E., Lagerros Y., et al 2021. Dietary Antioxidants and the Risk of Parkinson रोग. The Swedish National March Cohort. Neurology Feb 2021, 96 (6) e895-e903; DOI: https://doi.org/10.1212/WNL.0000000000011373
- एनआईएच २०२१। एन्टिअक्सिडेन्ट: गहिराइमा। मा अनलाइन उपलब्ध छ https://www.nccih.nih.gov/health/antioxidants-in-depth
- किंग डी., प्लेयर जे., र रोबर्ट्स एन., 1992। पार्किन्सन रोग भएका वृद्ध बिरामीहरूमा भिटामिन ए, सी र ईको सांद्रता। पोस्टग्राड मेड जे (1992) 68,634-637। मा अनलाइन उपलब्ध छ https://pmj.bmj.com/content/postgradmedj/68/802/634.full.pdf
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