Impact of Hydrocarbon Exposure on the Risk of Parkinson's Disease

Abstract

PAHs (polycyclic aromatic hydrocarbons) are a type of organic compounds arising from the incomplete combustion of natural materials. PAHs are harmful organic pollutants and are omnipresent in the environment. It is well known that some hydrocarbons are highly carcinogenic, and for this reason, they become of great interest recently. Anthropogenic activities are considered as the primary sources of PAHs including the combustion of refuse, exhaust of motor vehicles, contaminated food, and industrial food processing such as smoking processes and some cooking practices like grilling and roasting. Consumption or exposure of hydrocarbons will elicit neurodegenerative diseases such as Parkinson's. This chapter offers a general review of PAHs origins, properties, human health effects, and the PAHs consumption in diverse food types and the route of dietary intake. The other aim is to highlight the potential relationship between hydrocarbon exposure and the risk of Parkinson's disease through gut microbiota and oxidative stress.