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High intake of dietary flavonoids cuts risk of Parkinson disease
date:Nov 05, 2012
Eating foods with high flavonoids may help prevent Parkinson disease, according to a new study recently published in the journal Neurology.

Xiang Gao, MD, PhD at Brigham and Women's Hospital, and Harvard Medical School in Boston, MA conducted the study and found men and women in the highest quintile of total dietary flavonoids were 40 percent less likely to be diagnosed with Parkinson disease, compared with those in the lowest quintile.

Involved in the study were 49,281 men in the Health Profe

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