Mikronährstoffe bei Parkinson: Was können sie bewirken?

Micronutrients for Parkinson’s: What can they do?

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Parkinson's is a brain-nerve disease in which nerve cells in a region of the brain, the substantia nigra, die.

The cause of Parkinson's is not well understood. It is known that deposits of the protein alpha-synuclein occur, which appears to be responsible for the death of nerve cells. However, it is not clear why these deposits occur.

The nerve cells that die in Parkinson's disease are important dopamine suppliers. This leads to a lack of dopamine, which causes the Parkinson's symptoms. These include tremor (shaking hands and later feet), rigidity (stiff muscles), bradykinesia (slow movements) and postural instability (disturbed, hunched posture).

Parkinson's is traditionally treated with the active ingredient L-Dopa. This is a precursor of dopamine from which the body can produce dopamine. This can alleviate most of the symptoms.

Physiotherapy is also prescribed as standard to maintain mobility for longer and counteract movement disorders.

Micronutrients can also support therapy.

Coenzyme Q10

Coenzyme Q10 is an important antioxidant that the body can produce itself. However, production decreases significantly with age. Coenzyme Q10 is also needed for energy production in the power plants of our cells, the mitochondria.

Dysfunctions in the mitochondria are suspected of contributing to Parkinson’s disease.

Initial studies suggest that taking coenzyme Q10 can slow the progression of the disease. However, the study results are not clear. [1]

Omega-3 fatty acids

Inflammation can damage nerve cells and inflammation in the brain is suspected of promoting Parkinson's disease.

The omega-3 fatty acids EPA and DHA have an anti-inflammatory effect and also have a nerve-protecting effect.

Initial studies suggest that taking omega-3 fatty acids may slow the progression of Parkinson's disease. [2] However, further studies are needed to confirm this.

Vitamin D

Parkinson's patients are more likely to suffer from vitamin D deficiency than healthy people. [3] Conversely, high vitamin D levels appear to protect against Parkinson's.

Unfortunately, the research on vitamin D in Parkinson's disease is not entirely clear. However, in one study, taking vitamin D was able to slow the progression of the disease.

Regardless of whether vitamin D can influence the course of the disease, people with Parkinson's should ensure they have a good supply of vitamin D. This is because vitamin D has many important functions in the body and also strengthens the bones. This is very important given the high risk of falls in Parkinson's. In addition, vitamin D deficiency is widespread and older people are at particularly high risk.

B vitamins

L-Dopa can inhibit the absorption of B vitamins and thus increase homocysteine levels. Homocysteine is a toxic metabolic product that requires B vitamins to break down.

Homocysteine can damage nerve cells and elevated levels are suspected of causing movement disorders in Parkinson's disease. Parkinson's patients should therefore ensure they have a good supply of B vitamins, especially vitamin B6, folic acid (vitamin B9) and vitamin B12.

Caution: The intake of vitamin B6 should be limited to 5 mg, as higher doses can reduce the effect of L-dopa.

Antioxidants

Oxidative stress is suspected to promote Parkinson's disease. [4] People with Parkinson's disease have significantly higher markers for oxidative stress than healthy people. It is known that oxidative stress can damage nerve cells and it is suspected that oxidative stress contributes to the death of nerve cells in Parkinson's disease.

The level of glutathione, an important antioxidant produced by the body, is also reduced in Parkinson's patients. Conversely, people who consume plenty of antioxidants, such as vitamin C , vitamin E and carotenoids, have a lower risk of developing Parkinson's. [5] [6]

Polyphenols

Polyphenols are secondary plant substances that have antioxidant and nerve-protective properties. In addition, they also appear to be able to counteract deposits of the protein alpha-synuclein. These deposits in the brain region affected by Parkinson's disease are thought to be responsible for the death of nerve cells.

In the Petri dish, the polyphenols resveratrol, curcumin and epigallocatechin gallate (EGCG, from green tea) can prevent alpha-synuclein from clumping. [7] Unfortunately, there are no studies on humans yet, but since polyphenols have a positive effect on the body in many ways, they are definitely worth a try. Grape seed extract (OPC) and grapefruit seed extract also contain many valuable polyphenols.

Conclusion: Essential micronutrients should not be missing in Parkinson’s disease

Micronutrients can help counteract oxidative stress and inflammation, which appear to play an important role in the development of Parkinson's. Parkinson's patients should also ensure they have a good supply of B vitamins to prevent nerve damage caused by elevated homocysteine.