A study conducted by scientists from Penn State has found that individuals with Parkinson’s disease (PD) who consume higher levels of flavonoids, compounds found in foods like berries, cocoa, and red wine, may have a lower mortality risk.
The research, led by Xinyuan Zhang and published in the journal Neurology, suggests that flavonoid-rich diets could be associated with improved survival rates among PD patients.
Parkinson’s disease affects more than 10 million people globally and is characterized by a reduction in dopamine production in the brain, leading to symptoms such as tremors, stiffness, and balance problems.
While PD itself is not typically fatal, its complications can increase the risk of mortality. Few studies have explored the impact of dietary choices on the prognosis of individuals with PD.
The study analyzed data from 599 women and 652 men recently diagnosed with PD.
Participants were surveyed about their consumption of flavonoid-rich foods, including tea, apples, berries, oranges, orange juice, and red wine. The researchers observed the following key findings:
- Participants in the highest 25% flavonoid consumption had a 70% greater chance of survival than those in the lowest consumption group.
- The top 25% of consumers of anthocyanins (found in red wine and berries) had a 66% greater survival rate than the lowest 25%.
- The highest 25% of consumers of flavan-3-ols (found in apples, tea, and wine) had a 69% greater survival rate than the lowest 25%.
The researchers suggest that flavonoids, known antioxidants, may potentially reduce chronic neuroinflammation levels, interact with enzyme activities to slow neuron loss, and offer protection against cognitive decline and depression, all associated with higher mortality risk.
These findings highlight the potential benefits of incorporating flavonoid-rich foods into the diets of individuals with Parkinson’s disease, potentially improving their long-term outcomes.
However, further research is needed to understand better the precise mechanisms through which flavonoids exert their effects on PD and mortality risk.
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