Reducing neuroinflammation in Parkinson’s disease with dietary compounds

Abstract

Emerging evidence indicates that chronic brain inflammation may lead to oxidation and death of dopaminergic neurons in Parkinson’s disease (PD). Increased levels of pro-inflammatory cytokines have been found in brain and cerebrospinal fluid in PD patients. Higher inflammation is associated with poorer motor function and cognition in PD. Data from postmortem studies show the increased presence of activated microglial cells expressing inflammatory cytokines in the substantia nigra of PD patients. When aberrant proteins, such as alpha-synuclein, activate microglia, a self-sustaining cycle of neuroinflammation may kill off dopaminergic brain cells. Reducing brain inflammation may slow down neuronal death and disease progression, especially if instituted early in disease progression. We will review dietary triggers of inflammation and ways to ameliorate chronic inflammation. We will introduce four key dietary compounds that can be avoided to decrease inflammation and oxidation: Arachidonic acid, lipopolysaccharides, dairy products, and advanced glycation endproducts. We will also review many dietary compounds that can reduce chronic inflammation and oxidation, potentially reducing the risk and progression of PD.