Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.

Parkinson’s disease (PD) is a progressive neurodegenerative disorder characterized by the selective loss of dopaminergic neurons in the substantia nigra pars compacta, resulting in cardinal motor symptoms such as resting tremor, rigidity, and bradykinesia, as well as a wide range of non-motor manifestations, including gastrointestinal dysfunction, sleep disturbances, mood disorders, and cognitive impairment []. While the etiology of PD is multifactorial, aging is widely recognized as the most significant risk factor for the disorder []. PD is the second most prevalent neurodegenerative disease worldwide, affecting approximately 1% of individuals over 60 years of age, and represents a growing public health burden, particularly in low- and middle-income countries, which account for approximately 44% of all individuals with PD. It can also affect individuals under the age of 50 [,]. In Brazil, studies derived from the governmental health system databank (DATASUS) have reported regional differences in Parkinson’s disease records, with fewer cases documented in the Northern region than in the South and Southeast regions [,]. Such variation is likely influenced by multiple demographic, socioeconomic, environmental, and healthcare-related factors, including age structure, diagnostic access, healthcare utilization, survival, migration, occupational and environmental exposures, pesticide exposure, and differences in case ascertainment. These regional patterns highlight the complexity of the epidemiology of Parkinson’s disease in Brazil and underscore the importance of investigating a broad range of environmental and lifestyle factors, including dietary patterns, that may contribute to disease risk and progression []. Among environmental determinants, diet has increasingly been investigated as a potentially modifiable factor influencing neurodegenerative processes. Evidence suggests that dietary patterns rich in fruits, vegetables, and fish may exert protective effects against neurodegeneration through mechanisms involving antioxidant activity, anti-inflammatory effects, modulation of mitochondrial function, and regulation of neuronal survival pathways. For example, adherence to dietary patterns such as the Mediterranean Diet has been associated with a lower risk of PD and a later age at disease onset in observational studies []. These effects are thought to be mediated by the high intake of plant-derived bioactive compounds, unsaturated fatty acids, and other nutrients capable of modulating oxidative stress, neuroinflammation, and mitochondrial dysfunction—key processes involved in PD pathophysiology.