Recent research studying almost 44,000 men and women finds that higher levels of vitamin C and vitamin E in the diet are associated with lower risk of Parkinson’s Disease1.
vitamin C and E are antioxidants2. Antioksidan mengatasi tekanan oksidatif, yang disebabkan oleh molekul yang sangat reaktif yang dikenali sebagai radikal bebas2. Tekanan oksidatif mempunyai pelbagai sumber seperti cahaya matahari, pencemaran udara, asap rokok dan senaman2. 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 penyakit and even eye diseases2. Oleh itu, antioksidan mungkin bermanfaat untuk mencegah kerosakan molekul dan mengekalkan kesihatan sel.
A recent Swedish study explored the effects of certain dietary factors on the incidence of development of Penyakit Parkinson (PD) in almost 44,000 men and women1. Faktor-faktor ini termasuk pengambilan diet vitamin C, vitamin E and beta-carotene1. Pengambilan mikronutrien khusus ini dibandingkan dengan kejadian PD dalam kumpulan1.
Beta-karotena tidak mempunyai kaitan dengan risiko PD1. However, intake of vitamin C and E was inversely correlated to the risk of PD1 menunjukkan bahawa antioksidan ini memberikan beberapa kesan neuroprotektif yang mengurangkan kejadian PD.
This study may allow the inference that it may be beneficial to increase these vitamin 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 vitamin, as people ingesting more of these vitamin 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 vitamin 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 vitamin E (such as through eating nuts and seeds) is probably conducive to good health.
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Rujukan:
- Hantikainen E., Lagerros Y., et al 2021. Dietary Antioxidants and the Risk of Parkinson Penyakit. The Swedish National March Cohort. Neurology Feb 2021, 96 (6) e895-e903; DOI: https://doi.org/10.1212/WNL.0000000000011373
- NIH 2021. Antioksidan: Secara Mendalam. Boleh didapati dalam talian di https://www.nccih.nih.gov/health/antioxidants-in-depth
- King D.,Playfer J., and Roberts N., 1992. Kepekatan vitamin A, C dan E dalam pesakit tua dengan penyakit Parkinson.Postgrad Med J(1992)68,634-637. Boleh didapati dalam talian di https://pmj.bmj.com/content/postgradmedj/68/802/634.full.pdf
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