dic 17, 2015
Categoria: Athena Project - News Store
Inserito da: marco
Project leader Cathie Martin reveals her dream: plant scientists can contribute innovative ways of looking and understanding the benefits of food in our diets
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feb 11, 2011
Berries to keep at bay risk of Parkinson’s
Eating berries may lower risk of developing Parkinson’s disease, researchers from Harvard University say. The study was performed on 49,281 men and 80,336 women and presented at the American Academy of Neurology's 63rd Annual Meeting last April.
Categoria: Athena Project - News Store
Inserito da: marco
Participants answered questionnaires on their dietary habits. Then researchers, considering consumption of five kinds of foods rich in flavonoids as tea, berries, apples, red wine and oranges or orange juice, calculated intake amount of these antioxidant, analyzing association between flavonoid intakes and risk of developing Parkinson's disease. Participants were followed for 20 to 22 years. During that time, 805 people developed Parkinson's disease.
Harvard scientists found that men in the highest category of flavonoids consumption were about 40 percent less likely to develop Parkinson's disease in respect to male participants who consumed the lowest amount of flavonoids.
In women, researchers didn’t find a significant relationship between overall flavonoid consumption and developing Parkinson's disease. Yet when sub-classes of flavonoids were examined, regular consumption of anthocyanins, which are mainly found in berries, turned out to be associated with a lower risk to develop Parkinson's disease in both men and women. "This is the first study in humans to examine the association between flavonoids and risk of developing Parkinson's disease - argues study author Xiang Gao, MD, PhD - "Our findings suggest that flavonoids, specifically a group called anthocyanins, may have neuroprotective effects. If confirmed, flavonoids may be a natural and healthy way to reduce your risk of developing Parkinson's disease."
Harvard scientists found that men in the highest category of flavonoids consumption were about 40 percent less likely to develop Parkinson's disease in respect to male participants who consumed the lowest amount of flavonoids.
In women, researchers didn’t find a significant relationship between overall flavonoid consumption and developing Parkinson's disease. Yet when sub-classes of flavonoids were examined, regular consumption of anthocyanins, which are mainly found in berries, turned out to be associated with a lower risk to develop Parkinson's disease in both men and women. "This is the first study in humans to examine the association between flavonoids and risk of developing Parkinson's disease - argues study author Xiang Gao, MD, PhD - "Our findings suggest that flavonoids, specifically a group called anthocyanins, may have neuroprotective effects. If confirmed, flavonoids may be a natural and healthy way to reduce your risk of developing Parkinson's disease."
