Aging risk factors and Parkinson's disease: contrasting roles of common dietary constituents

Alan R. Hipkiss*

*Corresponding author for this work

Research output: Contribution to journalLetter, comment/opinion or interviewpeer-review


Aging is a Parkinson's disease (PD) risk factor. It is suggested here that certain dietary components may either contribute to or ameliorate PD risk. There is evidence, which indicates that excessive carbohydrate (glucose or fructose) catabolism is a cause of mitochondrial dysfunction in PD, one consequence is increased production of methylglyoxal (MG). However, other dietary components (carnosine and certain plant extracts) not only scavenge MG but can also influence some of the biochemical events (signal transduction, stress protein synthesis, glycation, and toxin generation) associated with PD pathology. As double blind, placebo-controlled carnosine supplementation studies have revealed beneficial outcomes in humans, it is suggested that MG scavengers such as carnosine be further explored for their therapeutic potential toward PD.

Original languageEnglish
Pages (from-to)1469-1472
Number of pages4
JournalNeurobiology of Aging
Issue number6
Early online date4 Dec 2013
Publication statusPublished - Jun 2014


  • carnosine
  • dopamine
  • energy metabolism
  • fructose
  • glucose
  • glycolysis
  • methylglyoxal
  • salsolinol


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