Parkinson’s news

Analysis of longitudinal data on 1,000 people with Parkinson’s disease whose diets had been measured around the time of diagnosis suggests that eating flavonoid-rich foods is beneficial. People in the highest quarter of flavonoid intake had a 70% lower mortality than people in the lowest quarter, a very significant statistic. Among individual flavonoids, anthocyanins (found in red wine and berries), and flavan-3-ols (found in tea and chocolate) had the greatest effect.