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More Berries, Red Wine in Diet Might Slow Parkinson’s


By Stephen Rheinberg
Health Day Reporter

Thursday, January 27, 2022 (HealthDay News) – Red wine may be a guilty pleasure, but new research shows it may also be a powerful weapon against the ravages of Parkinson's disease .

Why? A new study suggests that the antioxidants found in red wine and fruits such as berries may slow the progression of movement disorder. Each week of foods rich in antioxidants called flavonoids may reduce the odds of premature death compared to people who don't eat a lot of foods rich in flavonoids. Senior researcher Dr. Xiang Gao said, these plants are rich in fruits and vegetables, and impart different colors to these plants. He is director of the Laboratory of Nutritional Epidemiology at Penn State University, in University Park. added. which was published in Neuroscience in 2012, we found that flavonoids could prevent the risk of future Parkinson’s disease among those who did not develop Parkinson’s disease at the start of follow-up,” said Gao. “Study progress present further evidence regarding the neuroprotective effects of fruits and vegetables.”] stress inflammation and atherosclerosis in brain which may reduce the effect of disease Parkinson's, the researchers said.

For the study, Gao and colleagues collected data on more than 1,200 people with Parkinson's disease, with an average age of 72, who had had the condition for an average of 33 years.Every four years, patients answered: Questions about their diet Specifically, they were asked how often they had tea apples blueberries, oranges

during the study, 75 % of patients died.Of these, 513 died of Parkinson's disease, and 112 died of heart disease and angiogenesis and 69 of cancer.

The highest amount of flavonoids was about 673 milligrams (mg) per day and the lowest was about 134 milligrams per day. For reference, strawberries contain about 180 mg of flavonoids per 100 grams, and apples contain about 113. Pointed out. But after the diagnosis of Parkinson's disease, eating more flavonoids was associated with better survival rates for both sexes. Wine and berries, which had a 66% greater survival rate than those who consumed the least amount of anthocyanins. The survival rate was 69% higher than those who consumed less. The results, Gao said. However, he does not advise people who do not drink alcohol to start, but those who do may want to switch to red wine, he suggested. Neuroscience .

Dr. Suddenly adding flavonoids to your diet may not be the magic trick for a longer life for Parkinson's patients, said Michael Okun, MD, national medical advisor for the Parkinson's Foundation and director of the Norman Wexell Neurological Institute at the University of Florida in Gainesville. ] “The nature of the data from this study should not be explained because people with Parkinson’s disease would live longer if they suddenly changed their diet to include flavonoids,” he said. "For example, mixing wine with Parkinson's disease is not always safe, as it can lead to injuries, usually related to falls." People with this disease. ] For more information on Parkinson's disease, head over to the Parkinson's Foundation.

Sources: Xiang Gao, MD, PhD, professor and director, Laboratory of Nutritional Epidemiology, Penn State University, University Park, PA; Michael Okun, MD, national medical advisor, Parkinson's Foundation, director of the Norman Wexell Neurological Institute at the University of Florida, Gainesville, FL; Neuroscience, Jan 26 2022, Online



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