title: [Do antioxidants in the diet affect the risk of developing Parkinson disease?].
abstract: OBJECTIVE
  A number of studies suggest the existence of 'oxidative stress' in the substantia nigra from parkinsonian patients. If 'oxidative stress' should be relevant in the pathogenesis of Parkinson's disease (PD), the consumption of antioxidant or prooxidant substances in the diet could theoretically influence the risk for this disease.
  
  
  METHODS
  A critical up to date review of the literature regarding premorbid consumption of antioxidants or prooxidants by PD patients and controls has been done. Most studies have been retrospective, they have been performed following different designs, and disclosed contradictory results.
  
  
  CONCLUSIONS
  From the current literature, it is unlikely that dietetic consumption of prooxidants and antioxidant, specially vitamin E (the most frequently studied antioxidant) have any influence on the risk for PD.
authors.affiliation: Sección de Neurología, Hospital Príncipe de Asturias, Universidad de Alcalá de Henares, Madrid, España. fjimenezj@meditex.es
authors.forename: F J
authors.initials: FJ
authors.lastname: Jiménez-Jiménez
authors.forename: L
authors.initials: L
authors.lastname: Ayuso-Peralta
authors.forename: J A
authors.initials: JA
authors.lastname: Molina
authors.forename: F
authors.initials: F
authors.lastname: Cabrera-Valdivia
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D004032:Diet; D006801:Humans; D018384:Oxidative Stress / Q000187:drug effects; D010300:Parkinson Disease; D012307:Risk Factors; D013378:Substantia Nigra / Q000187:drug effects
chemical_list: D000975:Antioxidants