A Potential Role of Natural Bioactive Compounds Found in Food in the Prevention of Idiopathic Parkinson's Disease

The molecular mechanism behind the loss of neuro-melanin-containing dopaminergic neurons in the nigrostriatal sys-tem in idiopathic Parkinson’s disease remains unclear. However, research suggests that aminochrome, an endogenous neurotoxin, may trigger the degeneration of these neurons through a sin-gle-neuron degeneration model. In this model, aminochrome selec-tively destroys individual neurons without spreading to neighbor-ing cells. Aminochrome is produced during neuromelanin synthe-sis, a process that is normally harmless because protective enzymes like DT-diaphorase and glutathione transferase M2-2 neutralize aminochrome’s neurotoxic effects. Increasing the levels of these enzymes could offer neuroprotection. The KEAP1/NRF2 signaling pathway plays a crucial role in regulating antioxidant enzymes, including DT-diaphorase and glutathione transferase M2-2. Nota-bly, certain dietary bioactive compounds can activate the KEAP1/NRF2 pathway, enhancing the production of these protec-tive enzymes. For example, the omega-3 fatty acids eicosapentae-noic acid and docosahexaenoic acid, as well as astaxan-thin—found in cold-water fish like salmon—have been shown to boost enzyme expression. This raises an important question: Could dietary interventions help prevent idiopathic Parkinson’s disease?