HEALTH NEWS

Can sipping red wine slow down Parkinson’s?

Red wine is no saintly choice, but it has its virtues. In a new study*, people with Parkinson’s whose diet included the most flavonoids were found to have a 70% higher chance of survival compared with those with the least.

Those that had the most anthocyanins, flavonoids found in red wine and berries, increased their chance of survival by 66% compared to those who had the least. And consuming flavan-3-ols, found in apples, tea and wine, increased the chance of survival by 69% on average.

This builds on previous findings* that flavonoids could protect against Parkinson’s developing in the first place.