Dietary modifications in Parkinson's disease: A neuroprotective intervention?

被引:13
作者
Shah, Shital P. [1 ]
Duda, John E. [1 ,2 ]
机构
[1] Corporal Michael J Crescenz VA Med Ctr, Parkinsons Dis Res Educ & Clin Ctr, Philadelphia, PA USA
[2] Univ Penn, Perelman Sch Med, Dept Neurol, Philadelphia, PA 19104 USA
关键词
OXIDATIVE STRESS; MOUSE MODEL; RISK; CINNAMON; PRODUCTS; FOODS;
D O I
10.1016/j.mehy.2015.08.018
中图分类号
R-3 [医学研究方法]; R3 [基础医学];
学科分类号
1001 ;
摘要
Parkinson's disease (PD) is the second most common neurodegenerative disease, with the prevalence increasing as the population ages. Many mechanisms have been implicated in the pathogenesis of PD including oxidative stress, mitochondrial dysfunction, protein aggregation, and inflammation. Current treatment strategies focus on symptomatic improvement. However, therapies to modify disease progression are lacking. A whole food, plant-based diet contains many compounds that fight oxidative stress and inflammation. Evidence from animal models show that various phytochemicals may alter the mechanisms contributing to PD pathophysiology. Epidemiological studies show a relationship between reduced risk of PD and diet. We hypothesize that phytochemicals in plant-based foods may contribute to neuroprotection in PD and that adopting a plant-based diet may provide symptomatic improvement and alter disease progression in PD. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1002 / 1005
页数:4
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