Antioxidants found in berries may prevent Parkinson’s disease

Research that was conducted at the Harvard School of Public Health suggests that people who consume diets rich in anthocyanins – antioxidants found in berries – may be lowering their risk of developing Parkinson’s disease, a brain disorder that causes tremors and impairs coordination.

The study, which will be presented this spring at the American Academy of Neurology’s 63rd Annual Meeting, reveals that participants who consumed a lot of berries over a 20- to 22-year period cut their risk of developing the brain disease.

Furthermore, men who were on the higher end of the spectrum of flavonoid consumption – including but not limited to anthocyanins – were 40 percent less likely to develop Parkinson’s than men on the lower end.

“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,” said the study’s author Dr. Xiang Gao, Harvard professor.

Results of the study suggest that antioxidant intake may be important for overall health.

Ultimate Reds from Dr. Newton’s Naturals contains the free radical-fighting power of 20 fruits and vegetables, including blueberries, cranberries, elderberries, raspberries and strawberries.

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