Consumption of vitamins C and E linked to lower risk of Parkinson’s disease – The Packer
Monday, March 29th, 2021
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.
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Consumption of vitamins C and E linked to lower risk of Parkinson’s disease | The Packer