Berries Can Lower Risk of Parkinsons Disease, Say Researchers
Harvard School of Public Health study targets specific class of flavonoid consumption as key factor.
Researchers at Harvard School of Public Health recently followed 125,000 people for up to 22 years and concluded that eating berries can lower the risk of Parkinson’s disease. Participants who consumed the most flavonoids, especially the anthocyanins that are found in berries, had a much lower risk of developing the disease than those whose diet contained less or even a different class of flavonoid.
Additionally, blueberries and strawberries, which are high in flavonoids, appear to reduce cognitive decline in older adults, according to a study from Brigham and Women’s Hospital and Harvard Medical School. The researchers used data from the Nurses’ Health Study that included 121,700 female, registered nurses between the ages of 30 and 55 beginning in 1976. Since 1980 they were surveyed every four years regarding their food consumption. Cognitive function was measured in 16,010 subjects over the age of 70 years, at two-year intervals. The results indicate that cognitive aging could be delayed by up to 2.5 years in elderly who consume greater amounts of the flavonoid-rich berries.
On another fruit note, scientists at Florida State University stated that recent evidence from a pilot study suggested that eating watermelon might also help eliminate pre-hypertension, which is a precursor to cardiovascular disease.
“Start including more berries and other nutrient-rich fruits in your daily diet,” say boomer generation health experts Dian Griesel, Ph.D., and Tom Griesel, authors of the new books TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (April 2011, BSH) and The TurboCharged Mind (January 2012, BSH). “New studies are being published every day showing it’s an easy and tasty way to improve your health.”
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