The beneficial effects of the blueberries are well documented in earlier studies. Now a new study has claimed that eating a bowlful of berries and other foods high in compounds called anthocyanins can protect people from Parkinson’s disease.
Anthocyanins are one type of flavonoids, which are powerful antioxidants.
In their research, experts found that berries are rich with flavonoids, which have special neuroprotective effects. In addition to berries, these antioxidants are also found in a variety of foods such as apples, chocolate, and citrus fruits.
Blueberry benefits
Researchers at the Harvard School of Public Health in Boston found that men and women who eat two or more cups of berries a week are at a lower risk of developing Parkinson’s disease, a disorder of the brain that leads to shaking and difficulty with walking, movement, and coordination.
The researchers also found that men may further lower their risk of developing the degenerative illness by eating other fruits such as apples and oranges besides berries.
The beneficial effects of the blueberries are well documented in earlier studies. Now a new study has claimed that eating a bowlful of berries and other foods high in compounds called anthocyanins can protect people from Parkinson’s disease.
Study details
To find out an association between flavonoids and the risk of developing the Parkinson’s disease, the Boston researchers included 49,627 men in the U.S. Health Professionals Follow-up Study and 80,171 women from the Nurses’ Health Study, as reported by MedicalNewsToday.com.
The researchers calculated study participants’ daily flavonoid consumption and then followed them up for 20 to 22 years to see how many developed the debilitating brain disorder.
During the follow-up, 805 people- 438 men and 367 women- developed Parkinson’s disease.
Study findings
After analyzing the data, the researchers found that people who ate two or more servings per week of berries were about 25 percent less likely to develop Parkinson’s disease than people who had less than one serving per month.
When they combined all flavonoids together, the researchers found that the 20 percent of men who consumed the most flavonoids were 35 percent less likely to develop the brain disorder than the 20 percent of men who consumed the least flavonoids.
“We found a significant protective effect in men, but not in women,” said study author Xiang Gao, MD, PhD, with the Harvard School of Public Health in Boston.
“This is the first study in humans to examine the association between flavonoids and risk of developing Parkinson’s disease,” he said. “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.”
The researchers of the latest study, however, not yet sure why there appears to be a gender difference for Parkinson’s risk and overall flavonoid consumption.
“Clearly, more studies are needed to explore this,” Gao said.
Supported by the National Institutes of Health, the study was presented at the American Academy of Neurology”s 63rd Annual Meeting in Honolulu.