Abstract

Parkinson’s disease (PD) is a chronic neurodegenerative disorder that affects millions of individuals worldwide, leading to motor and cognitive impairments. Oxidative stress and neuroinflammation are central to the pathophysiology of PD, exacerbating neuronal damage and accelerating disease progression. Recent research suggests that plantbased polyphenols, natural compounds abundant in fruits, vegetables, and other plant sources, offer potential therapeutic benefits in mitigating these underlying mechanisms. These polyphenols, including flavonoids, resveratrol, and curcumin, exhibit powerful antioxidant and anti-inflammatory properties that can reduce oxidative damage, suppress neuroinflammation, and promote neuroprotection. This review examines the molecular mechanisms by which polyphenols exert their effects on oxidative stress and neuroinflammation in the context of PD, highlighting their promise as complementary interventions for managing and potentially modifying the course of Parkinson’s disease.