Role of selected nutritional factors in the prevention and treatment of Parkinson’s disease – a review

Parkinson’s disease is the second most common neurodegenerative disorder, characterised by progressive death of dopaminergic neurons in the substantia nigra. The prevalence of Parkinson’s disease is increasing and becoming a major health problem nowadays due to the aging of society. The aim of this study was to conduct a comprehensive review of the literature exploring the association between Parkinson’s disease and specific dietary components such as vitamin B12, omega-3 fatty acids, vitamin D, vitamin E, and probiotics. A literature search was performed in the medical database PubMed. Articles in English were retrieved. The impact of various nutritional ingredients on the occurrence, symptom severity, and progression of Parkinson’s disease was examined. An additional focus was on the underlying mechanisms, including oxidative stress and neuroinflammation, through which dietary components may exert their effects on the development of this disorder. Evidence suggests that early supplementation of vitamin B12 might mitigate cognitive dysfunction, omega-3 fatty acids may reduce disease progression, and probiotics may alleviate motor and non-motor symptoms, particularly constipation. In addition, vitamin D deficiency is common in patients with Parkinson’s disease. Furthermore, researchers have reported neuroprotective effects of vitamin E in animal studies, though human studies are inconclusive. Current research provides evidence that diet may influence the onset and course of Parkinson’s disease. A nutritional approach gives new possibilities regarding the prevention of the disorder. This review elucidates dietary interventions that may be considered as an adjunctive strategy in pharmacological therapies. However, further research on this topic is necessary.