Sunday, March 20, 2011

Berry compounds lower risk of Parkinson's disease

An enormous study spanning several decades has shown that people who eat berries regularly have a much lower risk of developing Parkinson's disease than othose who do not. Published in the journal ScienceDaily, the study adds significantly to the growing body of evidence proving that flavanoids, a polyphenolic type of antioxidant that is already known to exhibit anti-inflammatory and anti-cancer effects, can help stave off neurological diseases as well.

Xiang Gao, M.D., Ph.D., and colleagues from the Harvard School of Public Health analyzed the effects of eating berries in a group of nearly 130,000 men and women. The team evaluated the correlation between flavanoid intake and cases of Parkinson's disease over the course of more than 20 years and found that the top 20 percent of men who consumed the most flavanoids were 40 percent less likely to develop Parkinson's than others. And in both men and women, consumption of anthocyanins, a specific type of flavanoid, was also related to reduced risk. Read more...

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