Exploring the Role of Food and Food-Related Compounds in Parkinson’s Disease

Parkinson’s disease (PD) is the second most common neurodegenerative disease, characterized by motor and non-motor symptoms that significantly impact patients’ quality of life. Beyond pharmacological treatments, nutrition plays a crucial role in the prevention and management of the disease. Nutritional interventions represent a pivotal strategy for improving clinical outcomes and quality of life in PD patients, addressing issues such as delayed gastric emptying, constipation, weight loss, malnutrition, and chewing or swallowing difficulties. A plant-based diet is particularly suitable for such patients, due to its high fiber content which can enhance gastrointestinal motility, thereby improving levodopa bioavailability, and potentially ameliorateing PD symptoms. For this reason, alongside neurological support, PD patients should receive nutritional counseling. Moreover, food choices can influence the risk of developing the disease: a high consumption of dairy products has been associated with an increased risk of PD; conversely, many plant foods could elicit neuroprotective effects thanks to beneficial phytochemicals such as flavonoids, especially anthocyanins. Furthermore, a moderate coffee consumption could reduce PD risk and progression. The aim of this review is to explore the impact of dietary factors on the risk and progression of PD, evaluate the therapeutic potential of specific foods and dietary patterns in disease management, and highlight the clinical significance of nutritional interventions, specifically focusing on plant-based diets.