Consumption of diet rich in vitamin B6 helps in decreasing the risk of Parkinson's disease. Vitamin B6 is essential for metabolism of protein and proper immune and nervous system function, and is found in both meat and vegetables.
Researchers from the Erasmus Medical Center in Rotterdam analysed more than 5,000 people and found that those who took most vitamin B6 were half as likely to develop Parkinson's disease as compared to those who consumed the least.
There is evidence that high levels of the amino acid homocysteine could cause damage to brain cells. The researchers followed 5,289 men and women aged 55 and older who were free of the disease at the beginning of the study to see whether higher intake of folate and vitamins B6 and B12, which can reduce homocysteine levels, would also reduce Parkinson's risk
