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People with Parkinson’s Who Eat a Diet Rich in Flavonoids May Live Longer

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American Academy of Neurology (AAN)

A new study shows that people with Parkinson’s disease who eat a diet that includes three or more servings per week of foods high in flavonoids, like tea, apples, berries and red wine, may have a lower chance of dying during the study period than people who do not eat as many flavonoids. The research is published in the January 26, 2022, online issue of Neurology®, the medical journal of the American Academy of Neurology. The study looked at several types of flavonoids and found that higher consumption of flavan-3-ols and anthocyanins, both before and after a Parkinson’s diagnosis, was associated with lower risk of death during the study period.

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