The recent study suggests that barriers can naturally lower the risk of Parkinson’s disease. The potential health benefits of berries are credited to existence of flavonoid that is powerful antioxidant in berries and can stop the harmful effects of gratis radical on the cells.
Moreover, presence of flaonoid in berries has potential to diminish swelling and help control signaling between nerve cells in the brain that keeps them animate. In order to analyze the association between flavonoid and threat of developing Parkinson’s, the research team from at the Harvard School of Public Health in Boston conducted study.
The team investigated the medical statistics of nearly fifty thousand males in the Health Professionals Follow-up Study and more than eight thousand females from the Nurses’ Health Study. All the study participants were asked questions related to their dietary patterns. The team evaluated habits of intake of tea, berries, apples, orange juice and five major souse of flavonoid rich foods.
Then team investigated the connection between intake of flavonoid and devastating brain disorders. The results showed that during the periods of study eight hundred people including four hundred and forty males and three hundred and sixty females were diagnosed with Parkinson’s. People who consumed flavonoids regularly had a lower risk of disorder, found researchers.
It was also found that people who consumed two or more cups of berries every week reduce their risk of developing Parkinson’s up to twenty-five percent in comparison to those had less than one portion per month. Males who consumed flavonoids diminished their risk of the condition by forty percent.
This is first human study to analyze the association between flavonoids and risk of developing Parkinson’s disease. Their findings recommend that flavonoids, particularly a group known as anthocyanins, may have neuroprotective effects. If confirmed, flavonoids may be a natural and healthy way to diminish your risk of developing Parkinson’s disease, explained lead author Dr. Xiang Gao, from the Harvard School of Public Health in Boston.