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Chen, C.-M., Liu, J.-L., Wu, Y.-R., Chen, Y.-C., Cheng, H.-S., Cheng, M.-L. and Chiu, D.-T. (2009) Increased Oxidative Damage in Peripheral Blood Correlates with Severity of Parkinson’s Disease. Neurobiology of Disease, 33, 429-435.
http://dx.doi.org/10.1016/j.nbd.2008.11.011

has been cited by the following article:

• TITLE: Green Tea Consumption Reduces Oxidative Stress in Parkinson’s Disease Patients

  AUTHORS: D. Chen, Y. Zhou, K. E. Lyons, R. Pahwa, M. B. Reddy

  KEYWORDS: Parkinson’s Disease, Antioxidant Enzymes, Oxidative Stress, Green Tea

  JOURNAL NAME: Journal of Behavioral and Brain Science, Vol.5 No.6, June 4, 2015

  ABSTRACT: Oxidative stress is one of the underlying causes of Parkinson’s disease (PD). Because of its antioxidant effect, we hypothesize that green tea consumption (3 cups daily for 3 months) would improve antioxidant status and reduces oxidative damage in Parkinson’s disease. Fifteen subjects who were within the first five years of PD, on stable PD medication, and not regular green tea consumers were recruited. Iron status, oxidative stress and PD status were evaluated before and after 3 months of green tea consumption. Hemoglobin, serum iron, iron saturation and ferritin concentrations were used to assess iron status. Antioxidant enzymes including catalase, superoxide dismutase (SOD), and glutathione peroxidase (GPx) were measured to determine antioxidant status. Lipid peroxidation and protein carbonyls were measured as oxidative damage markers. There were no changes in total motor scores of the Unified Parkinson’s Disease Rating Scale (UPDRS), PDQ-39 total scores and various iron status markers after 3 months. Catalase (p