Free radicals are substances that can harm the body and can lead to health conditions such as Diabetes, heart disease and cancer.
Antioxidants are elements that eliminate the free radicals in the body and prevent or slow down the damaging of the cells. New research published in the journal Neurology has studied the impact of antioxidants in lowering the risk of Parkinson's disease (a nervous system disorder leading to shaking and stiffness in movement). Foods such as avocados, broccoli, strawberries, nuts, oranges and whole grains are rich in antioxidant Vitamins C and E. The study analysed for 18 years, the health records and diet of 43,865 people aged 18 to 94 years and who did not have
Parkinson's disease. The results have shown that people who have a diet rich in Vitamin C and E have 32 per cent lower risk of developing Parkinson's disease. Further studies are being conducted to know the role of different foods and diets in Parkinson's disease.