Parkinson’s Disease Prevention Potentially through Berries Consumption

In an article from ScienceDaily I read this past weekend, and reread this evening, an interesting development has been reported by Xiang Gao, MD, PhD, with the Harvard School of Public Health in Boston in relation to Parkinson’s Disease (PD) prevention.  Based on the studies conducted, Dr. Gao has found that flavonoids, specifically a group called anthocyanins, may have neuroprotective effects.  If this is indeed confirmed to be the case, consumption of flavonoids may be a natural and healthy way to reduce one’s risk of developing PD.

The two-dimensional chemical structure of the flavonoids can be found on page 2 of the following article: http://jn.nutrition.org/content/133/10/3248S.full.pdf. Food sources of flavonoids include tea, red wine, fruits, vegetables, and legumes (Source: http://lpi.oregonstate.edu/infocenter/phytochemicals/flavonoids/#intro).  Furthermore, flavonoids are found in dark chocolate.  In looking at the sub-class of flavonoids–anthocyanins–it seems that blackberries, followed by blueberries and raspberries (red) in the berries family, contain the highest mg anthocyanins/100 g of fresh fruit.

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