date:Nov 05, 2012
ignificant association was found between dietary intake of flavonoids and risk of Parkinson disease in women.
Further analyses revealed that the highest intakes of anthocyanins and berries were associated with 24 percent and 23 percent reduced risk of Parkinson disease respectively.
Flavonoids considered in the study were flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers and flavonoids rick foods include tea, berry fruits, apples, red wine, and orange/orange juice. Fla