According to a recent article in Neurology, higher intakes of flavonoids were associated with lowered risk of developing Parkinson’s Disease.
Foods that are rich in flavonoids and their associated compounds are: berries, apples, red wine, and oranges.
The study found that men (49,281) had a 40% lower risk than those in the lowest quintile. The scientists concluded that a diet high in flavonoids was protective against Parkinson’s Disease.
Until next time,
Dr. Polly
