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Eating berries and other foods that contain the pigment flavone (known as flavonoids), has been shown to have many health benefits. Now, according to research set for presentation at the annual meeting of the American Academy of Neurology in April, eating such foods may also lower one's risk of Parkinson's disease.
In an extensive study of more than 100,000 subjects followed for more than 20 years, researchers tracked dietary habits of the research participants and carefully monitored intake of flavonoids. In the final analysis, male participants with the highest intake of flavonoids, had a 40% lower incidence of Parkinson's disease than those with the lowest intake of flavonoids.
Importantly, this apparent risk reducing effect did not translate to women. However, a subclass of flavonids (anthocyanins), showed risk reducing benefits for both men and women.
This was a major study involving a huge sample and a long period of follow up. Nonetheless, as per the scientific process, final conclusions will be withheld until additional studies duplicate the findings, and a solid explanation is put forth as to why flavonoids accrue such benefits.
In any event, this is an impressive study with an optimistic result. It is especially welcome news given that there are no known downsides to adopting a flovonoid-rich diet of fruits and berries.
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