Regular ingestion of berries helps reduce the risk of developing Parkinson's disease. Discovery was made by members of the Harvard School of Public Health in Boston (USA) to study 49,281 men and 80,336 women. The work was supported by the U.S. National Institutes of Health.
Specialists studied the questionnaires filled out by the subjects and the information from the database to calculate the level of flavonoids, enter the body with the berries. Then analyzed the relationship between the amount of flavonoid intake and risk of Parkinson's disease. Attention was drawn to the fact how much the food test was attended by five major sources of flavonoids: tea, berries, apples, red wine and oranges or orange juice. (Flavonoids, by the way, are also found in other citrus fruits and chocolate.)
Participant observation was carried out for 20-22 years. During this time, Parkinson's disease was diagnosed in 805 people. Men who are "friends" with the flavonoids (and this was 20%), the victims of a neurodegenerative disease by 40% less 20% of those in whose dietary flavonoids contained in a minimal amount. Curiously, women such communication — between the use of flavonoids and development of parkinsonism — not established. But when subclasses of flavonoids were examined, it was found that regular intake of anthocyanins lowers the risk of the disease in both sexes.
Results of the study will be presented at the 63 th annual meeting of the American Academy of Neurology, which will be held in Honolulu, from 9 to 16 April.
Phytochemicals anthocyanins are found mostly in berries. These natural antioxidants are painted berries, fruits and vegetables in red, purple and dark blue.
A couple of years ago, an experiment carried out in rats and mice showed that anthocyanins significantly slow the growth of colonies of cancer cells. Experiments have also shown that, in some cases, not only slows down the growth of malignant tumors, but also kills up to 20% of cancer cells.