This is the conclusion of a large study conducted in the United States among more than 49 men and 000 women, who were followed over a period of 80 to 000 years by researchers at Harvard University.¹.

Using questionnaires, the researchers assessed the participants’ eating habits, with a particular focus on the consumption of flavonoids, powerful antioxidants found in plants. The researchers thus quantified the intake of 5 foods rich in flavonoids: small fruits (berries), tea, apples, red wine and orange juice.

During the follow-up period, Parkinson’s disease occurred in 782 people. By cross-checking these cases with their database, the researchers found that men who consumed the most flavonoids, regardless of the food source, saw their risk of developing Parkinson’s disease decreased by 35% per compared to those who consumed the least.

In women, on the other hand, the protective effect was observed only for the flavonoids contained in the berries. However, researchers do not know how to explain these differences between men and women.

Although the protective effects of flavonoids on nerve cells in the brain have already been observed in the laboratory, this study is the first to demonstrate an association between this type of antioxidant and reduced risk of Parkinson’s disease. In 2005, another study had already shown that a diet rich in vitamin E, another antioxidant, helped prevent this disease.

Marine Corniou – PasseportSanté.net

1. Gao X, Cassidy A et al. Habitual intake of dietary flavonoids and risk of Parkinson’s disease. The results of the study will be presented in April 2011, at the annual meeting of the American Academy of Neurology.