Harvard Health Letter

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.

To continue reading this article, you must login.
  • Research health conditions
  • Check your symptoms
  • Prepare for a doctor's visit or test
  • Find the best treatments and procedures for you
  • Explore options for better nutrition and exercise
Learn more about the many benefits and features of joining Harvard Health Online »