Eating Berries May Lower Parkinson's Risk

New data shows that both men and women who eat berries on a regular basis have a lower chance of developing Parkinson’s disease, ScienceDaily reported.

According to the study from the Harvard School of Public Health in Boston, the high flavonoid content in berries, apples and oranges can help ward off the disease.

"This is the first study in humans to examine the association between flavonoids and risk of developing Parkinson's disease," said study author Dr. Xiang Gao, PhD, with the Harvard School of Public Health. "Our findings suggest that flavonoids, specifically a group called anthocyanins, may have neuroprotective effects. If confirmed, flavonoids may be a natural and healthy way to reduce your risk of developing Parkinson's disease."

Researchers studied 49,281 men and 80,336 women over the course of 22 years and their intake of flavonoids, and analyzed their risk of developing Parkinson’s disease.

The results showed that those who consumed the most flavonoids were 40 percent less likely to develop Parkinson’s.

The study will be presented at the American Academy of Neurology’s annual meeting in April.

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