Tea and Berries—Men’s Defense Against Parkinson’s

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Individuals who consumed flavonoid-rich foods like tea, berries, red wine and apples prominently diminish their threat of progressing Parkinson’s disease, as per a recent study by the University of East Angila and Harvard University.  Printed today in the periodical of Neurology, the results add to the growing body of proof that routine intake of some flavonoids might have a prominent impact on the human health. New research has shown that these elements might provide protection against an extensive range of diseases which include heart diseases, cancer, hypertension and dementia. This recent study is the initial one in human beings to display that flavonoids might protect the neurons against the diseases concerned with the brain like Parkinson’s.

Around 130,000 males and females participated in the research and more than 800 had been diagnosed with Parkinson’ disease within last 20 years of their follow-up. Following a detailed observation of their diets and adjustment of their lifestyle and age, the male individuals who consumed most of the flavonoids were considered to be 40% les probable to be detected with this disease than those individuals who consumed the least. No same association was discovered for absolute flavonoid consumption in females.

This research was led by researchers from the Harvard School of Public Health. These interesting results provide additional confirmation that daily eating the flavonoids might have possible health benefits. This is the primary research in humans to observe the association amid the range of flavonoids in the diet and the danger of developing this disease and our results recommend that a sub-class of flavonoids which is called the antihistamines might have neuro-protective impact. This research even raises many questions regarding how our diet has impact on our risk of Parkinson and how we welcome any recent research which could possibly result in prevention.



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