Source: Tom Karst, THE PACKER, 2/3/21


Those who consume high levels of vitamin C and E in their diet may have a lower risk of Parkinson’s disease than people who get only small amounts of these nutrients, a new study reports. The study, from the University of Milano-Bicocca, Italy, and Karolinska Institutet, was published in Neurology, according to a news release.

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