Flavonoids may help protect against Parkinson's disease
Consuming flavonoids, compounds in plant-based foods such as berries, tea, red wine and apples, may help protect against Parkinson's disease, according to a Harvard Medical School study published in the April 4 issue of the journal Neurology. The study involved more than 130,000 men and women. Researchers found that men who consumed the most flavonoids in their regular diet were 40% less likely to develop Parkinson's than men who consumed the lowest amounts. A similar link was not found among women. However, other research has found strong associations between foods high in flavonoids and other health benefits, such as blood pressure control.