Berries, Red Wine Linked to Lower Mortality in Parkinson's Disease
Berries, red wine, and other foods rich in flavonoids are associated with a lower risk for death in patients with Parkinson's disease (PD), new research suggests. In a prospective analysis of more than 1200 participants with an eventual PD diagnosis, those who ate three or more servings of flavonoid-rich foods a week had a 70% lower mortality vs those consuming one or fewer servings of such foods per month.
@manisha Flavonoids are plant-derived polyphenolic molecules found in fruits such as berries, apples, and oranges; vegetables such as kale and broccoli; and beverages, including tea and red wine. They are the dietary components that give many foods their vibrant color. Certain flavonoids have been shown previously to have antioxidant and anti-inflammatory properties. A previous study by Gao and colleagues showed that flavonoids were associated with a lower future risk for developing PD. However, it did not provide evidence these nutrients improved survival rates among PD patients.