Higher intake of vitamin b6 may decrease the risk of Parkinson’s disease
Those who reported taking in the most vitamin B6 were about half as likely as those who consumed the least to develop Parkinson’s disease according to a Dutch research project involving 5,000 people.
Vitamin B6 is essential for metabolism of protein and proper immune and nervous system function, and is found in both meat and vegetables. There is evidence that high levels of the amino acid homocysteine could cause damage to brain cells.
