Treatment for Parkinson’s disease

The nutritional treatment for Parkinson’s disease is still an uncharted territory.

The most promising approach appears to be the use of antioxidant to slow the oxidation and damage to the substantia nigra.

It’s possible that additional nutritional approaches may be found in the future. Those who exercise regularly early in their adult life have a lower risk of Parkinson’s disease.

Over the past few decades, doctors have made important advances in the treatment of Parkinson’s disease with pharmaceutical medicines.

Improving the Antioxidant SystemOf all the nutritional treatments available for Parkinson’s disease, antioxidant appear to be the most promising choices to prevent or slow the progression of this condition.

Individuals whose diets include plenty of healthy foods containing antioxidant are less likely to develop Parkinson’s disease.

Patients should consume foods, such as fruits and vegetables, that contain glutathione or can help produce it.

Cyanohydroxybutene, a chemical found in broccoli, cauliflower, Brussels sprouts and cabbage, is also thought to increase glutathione levels.

High intake of dairy products may lead to a higher incidence of Parkinson’s disease.

The following antioxidant may be helpful in addition to standard pharmaceutical therapy.

Your health practitioner may also suggest intravenous, intramuscular, or aerosol administration of glutathione supplements for increased effectiveness.