A diet rich in Berries could lower Parkinson’s risk
A study conducted by scientists from the Harvard School of Public Health has revealed that people who regularly eat berries stand a much lower risk of developing Parkinson’s disease than those who do not.
The study, which spanned several decades and was published in the journal Science Daily, found evidence that flavnoids, a type of polyphenolic antioxidant which is already known to harbour anti-cancer and anti-inflammatory effects, can help to ward of neurological disorders such as Parkinson’s as well.
Xiang Gao M.D., Ph.D., and his colleagues analysed the effects of eating berries in a group of almost 130,000 men and women, and found that the top 20 per cent of men who consumed the most flavanoids were 40 percent less likely to develop Parkinson’s than others.
“This is the first study in humans to examine the association between flavanoids and risk of developing Parkinson’s disease. Our findings suggest that flavanoids, specifically a group called anthocyanins, may have neuroprotective effects. If confirmed, flavanoids may be a natural and healthy way to reduce your risk of developing Parkinson’s disease.” said Gao.
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