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Eating berries may lower
Parkinson’s risk
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Eating berries regularly may lower risk of
developing Parkinson's, thanks to compounds called flavonoids. Flavonoids are
found in plants and fruits and are also known collectively as vitamin P and citrin. They can also be found in berry fruits, chocolates and citrus fruits
such as grapefruit.
"This is the first study in humans to examine the association between flavonoids
and risk of developing Parkinson's disease," said study author Xiang Gao, from
the Harvard School of Public Health in Boston. The study involved 49,281 men and
80,336 women, who were followed from 20 to 22 years. Researchers gave
participants questionnaires and used a database to calculate intake amount of
flavonoids, according to a Harvard statement.
They then analysed the association between flavonoid intakes and the risk of
developing Parkinson's disease. They also analysed the consumption of five major
sources of flavonoids: tea, berries, apples, red wine and oranges or orange
juice.
During that time, 805 people developed Parkinson's disease. In men, the top 20
per cent who consumed the most flavonoids were about 40 per cent less likely to
develop Parkinson's disease than the bottom 20 per cent of male participants who
consumed the least amount of flavonoids. In women, there was no relationship
between overall flavonoid consumption and developing Parkinson's disease. — IANS
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