Low Vitamin B6 May Increase Risk of Parkinson’s Disease

Insufficient levels of vitamin B6 may increase the risk of Parkinson’s disease by about 50 per cent, says a new study from Japan.

The study, published in the British Journal of Nutrition, does not prove that low vitamin B6 levels are the cause of Parkinson’s disease, but indicates that additional study should focus on whether increased levels of vitamin B6 may reduce the risk of developing the disease.

On the other hand, blood levels of vitamin B12, folate, and riboflavin were not linked to the incidence of Parkinson’s disease.

Parkinson’s disease, named after Dr James Parkinson, the London doctor who initially identified it as a particular condition, occurs when nerve cells are lost in a part of the brain called the substantia nigra.

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Excellent sources of vitamin B6 include spinach, bell peppers, and turnip greens.

Very good food sources of vitamin B6 include garlic, tuna, cauliflower, mustard greens, banana, celery, cabbage, crimini mushrooms, asparagus, broccoli, kale, collard greens, Brussels sprouts, cod and chard.

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