High doses of riboflavin and the elimination of dietary red meat promote the recovery of some motor functions in Parkinson's disease patients. C.G. Coimbra and V.B.C. Junqueira. Brazilian Journal of Medical and Biological Research, 36 (10): 1409, 2003.
Figure 1. Motor capacity of patients with Parkinson's disease who received 30 mg riboflavin/8 h, orally (240 mg/day) and abstained from dietary red meat for 6 months. Motor capacity was evaluated monthly for each patient by a modification of the method of Hoehn and Yahr (16) to provide a score in percent (Table 1). A, Individual data for the evolution of motor capacity of 19 patients for 0 to 3 and 3 to 6 months of treatment. *P < 0.001 for values at 3 months (month 0) compared with those before treatment; **P < 0.05 for values at 6 months compared with those obtained at 3 months (Wilcoxon signed rank test). B, The height of the columns indicates the mean motor capacity values (see Table 1) after the indicated periods of treatment. When compared with their own basal levels (month 0), highly significant and progressively higher differences were observed for each consecutive month of treatment. *P < 0.001 (Wilcoxon signed rank test).