An Analysis on Anti-oxidant Level in Parkinson’s Disease Patient

Abstract

Parkinson’s disease (PD) is a progressive neurological disorder, often characterised by muscle stiffness. It majorly affects the patients above the age of 60. New research found that people who consume coffee and smoke tobacco are least affected by PD. Substantia nigra, located in the midbrain, consists of dopaminergic neurons that are responsible for motor activity. In the case of PD, these neurons die, affecting motor activity. The death of the neurons is mainly due to the insufficiency of antioxidants, which leads to oxidation and increased release of free radicals. According to a study it was found that foods rich in Vitamin C and Vitamin E were found to lower the risk of Parkinson’s disease. These foods in general boost the antioxidants in the body thereby reducing the risk of PD. It’s evident that the risk of PD can be reduced by antioxidants. Consumers of coffee and tobacco are least affected by PD, as they contain quercetin and nicotine respectively. These elements are rich in antioxidants too. The motive of the project is to analyse the patients based on the above theory. The project proceeds by involving 5-15 patient samples. The analysis is made with PD patients consuming coffee and smoking tobacco and patients not consuming the same.