Case of neuroleptic malignant‐like syndrome precipitated by abrupt fava bean discontinuance

  title={Case of neuroleptic malignant‐like syndrome precipitated by abrupt fava bean discontinuance},
  author={Shafeeq Ladha and Russell Walker and Holly A. Shill},
  journal={Movement Disorders},
Neuroleptic malignant‐like syndrome (NMLS) is well described in the treatment of Parkinson's disease. The syndrome is characterized by fever, rigidity, autonomic instability, elevated creatine phosphokinase levels, and altered level of consciousness, which is usually precipitated by levodopa withdrawal. In recent years, patients have used fava beans to treat Parkinson's symptoms, because the beans contain appreciable amounts of levodopa and have been thought to be a safe adjunctive therapy. We… 

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A neuroleptic malignantlike syndrome due to levodopa therapy withdrawal.

Three cases of a syndrome resembling neuroleptic malignant syndrome are described in patients never exposed to neuroleptics. Each patient had a long history of Parkinson's disease treated with a

Neuroleptic malignant syndrome

Three cases of the neuroleptic malignant syndrome, which complicated treatment with haloperidol, fluphenazine and, in one case, with several drugs, are described, and in two, levodopa appeared to modify the course of the condition.

Susceptibility to neuroleptic malignant syndrome in Parkinson’s disease

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Improvement of parkinsonian features correlate with high plasma levodopa values after broad bean (Vicia faba) consumption.

Five healthy volunteers and six patients with Parkinson's disease ate 250 g cooked broad beans after 12 hours without treatment and a substantial clinical improvement was noted, three patients showed severe dyskinesias, and plasma levodopa concentrations rose.

Variation of favism-inducing factors (vicine, convicine and L-DOPA) during pod development inVicia faba L.

Changes in the concentrations of vicine, convicine and L-DOPA in two cultivars ofVicia faba L. seeds in different stages of pod development were determined by high performance liquid chromatography