Food and Parkinson’s disease

Food and Parkinson’s Disease focuses on the alternative therapeutic approach for managing Parkinson’s disease. This manuscript analyzes the curative properties of natural ingredients and bioactive compounds - known as “nutraceuticals” - from natural foods, herbs, spices and plant extracts. Scientific revelations supported by conducted research concerning these remedies are presented. For example, consuming foods from natural sources that are rich in amino acids, antioxidants, vitamins and alkaloids may reduce the chances of onset of Parkinson’s disease, and suggests that nutrition and diet have an impact on disease management. In addition, epigenetic modifications in conjunction with Parkinson’s disease are also discussed in this book.