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Chikagwa-Malunga, S.K., Adesogan, A.T., Salawu, M.B., Szabo, N.J., Littell, R.C., Kim S.C., Phatak, S.C., et al. (2009) Nutritional characterization of Mucuna pruiriens In vitro ruminal fluid fermentability of Mucuna pruriens, Mucuna L-DOPA and soybean meal incubated with or without L-DOPA. Animal Feed Science and Technology, 148, 51-67. doi:10.1016/j.anifeedsci.2008.03.005

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• TITLE: Biological sources of L-DOPA: An alternative approach

  AUTHORS: Sushama A. Patil, Onkar A. Apine, Shripad N. Surwase, Jyoti P. Jadhav

  KEYWORDS: Parkinson’s Disease; L-DOPA; Biological Sources

  JOURNAL NAME: Advances in Parkinson's Disease, Vol.2 No.3, July 19, 2013

  ABSTRACT: Parkinson’s disease was first formally identified by British physician James Parkinson in 1817 as “The Shaking Palsy”. L-DOPA (3,4-dihydroxy-phenyl-L-alanine) has been considered as a gold-standard treatment for Parkinson’s disease. The world market for L-DOPA is about 250 t/year and the total market volume is about $101 billion per year. The present review summarizes the different biological sources for the production of L-DOPA. The process for L-DOPA production from different biological sources has advantages over the chemical methods such as, enantiometrically pure L-DOPA, less incubation time and cost effective method. L-DOPA is found naturally in certain plant foods, particularly broad beans which found to replenish brain levels of L-DOPA even more quickly, and for longer periods, than conventional medication.