New research conducted by Harvard and East Anglia universities has found that people who eat foods rich in flavonoids, such as berries, tea and apples, have a significantly lower risk of developing Parkinson’s disease, or what is known among us as “Parkinson’s”.
The results of the study indicated that there is a growing body of evidence that regular consumption of some flavonoids; It could have a significant impact on human health in preventing Parkinson’s disease.
According to the sciencedaily medical website, recent studies have revealed that these flavonoids can provide protection against a wide range of diseases, including heart disease, high blood pressure, some types of cancer and dementia.
For their part, the researchers explained that this study is the latest, which confirms that flavonoids can protect nerve cells from brain diseases such as Parkinson’s disease, and we can find them in berries, apples and tea.
About 130,000 men and women participated in the research; More than 800 people developed Parkinson’s disease within 20 years of follow-up, after researchers analyzed their diet and adapted to age and lifestyle, and it was found that participants who consumed the most flavonoids were 40 percent less likely to develop the disease than those who They ate the least.
On his part, the research, Dr. Chiang Zhao of the Harvard School of Public Health, in collaboration with Professor Aydin Cassidy of the Department of Nutrition at Norwich Medical School at the University of East Anglia, confirmed that it provides these exciting results. It is a further confirmation that regular consumption of flavonoids can have potential health benefits in preventing diseases for which science has not yet discovered treatments.
It is also the first study in humans to look at associations between the range of flavonoids in the diet and the risk of developing Parkinson’s disease. The results indicate that flavonoids called anthocyanins may have nerve effects.
The professor added, “Interestingly, berries rich in anthocyanins appear to be associated with a reduced risk of developing Parkinson’s disease in the pooled analyzes.
And Gao added, the participants who ate one or more portions of berries each week were about 25 percent less likely to develop Parkinson’s disease; Flavonoids are a group of natural, bioactive ingredients found in many plant foods and drinks.
In this study, the main protective effect was due to an increased intake of anthocyanins found in berries, other fruits and vegetables, including eggplant, black apricots and blackberries, which contributes to a 24 percent reduction in the incidence of Parkinson’s disease.
Parkinson’s disease is a progressive neurological condition that affects one in 500 people more than women, which is equivalent to 127,000 people in the United Kingdom, and there are few effective drug treatments available for this disease.
–
