Parkinson's Disease & Nutrition
Parkinson's disease is a progressive
neurological disorder marked by the loss of brain cells that produce dopamine,
a chemical key in controlling muscle activity. When dopamine levels are low, normally
coordinated brain regions that control body movement become out of sync, leading
to tremors, muscle rigidity, slowed movement and balance and coordination problems.
levodopa is a precursor to dopamine in the brain, and the synthetic version can
greatly alleviate patients' symptoms. It does not cure the disorder, though, and
the efficacy of the drug diminishes with time.
Parkinson's Disease - Complementary
The ultimate cause,
on the atomic level, are toxic free radicals and their toxic metabolites, which
damage certain cells in the brain. H2O2 and TPA (tetracanoylphorbolacetate) are
such radicals, and they are able to kill brain cells prematurely. Carnosine has
been shown to prevent these radicals and it is thus protecting the brain cells
(Kang et al. 2002 b - Abstract).
Lewy particles in the brain of Parkinson
patients accumulate a substance called alpha-Synuclein, which accelerates the
disease. This substance is produced due to oxidative stress. Carnosine is able
to combat both oxidative stress and accumulation of alpha-Synuclein (Kim et
al. 2002 - Abstract).
data base includes at this writing six documents on the relationship between carnosine
and Parkinson´s. If you want to read them, search for "carnosine;
Parkinson", and click "go".
for Parkinson's Disease:
- Carnosine for it's neuroprotective and