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Editor's e-Note
According to a new study of 1,251 people with Parkinson’s disease published in the online issue of Neurology, consuming foods rich in flavonoids such as tea, berries, apples, orange juice, and red wine can help individuals with Parkinson’s live longer. Those who consumed more flavan-3-ols and anthocyanins, according to the researchers from Pennsylvania State University in University Park, had a lower risk of death during the study period than that of those who did not.

In addition to reading our e-newsletter, be sure to visit Today’s Geriatric Medicine’s website at, where you’ll find news and information that’s relevant and reliable. We welcome your feedback at Follow Today’s Geriatric Medicine on Facebook and Twitter too.

— Kate Jackson, editor
e-News Exclusive
Nutrition Changes Can Help People With Parkinson’s Live Longer

A new study shows that people with Parkinson’s disease who eat a diet that includes three or more servings per week of foods high in flavonoids, eg, tea, apples, berries, and red wine, may have a lower chance of dying during the study period than people who do not eat as many flavonoids. The study looked at several types of flavonoids and found that higher consumption of flavan-3-ols and anthocyanins, both before and after a Parkinson’s diagnosis, was associated with lower risk of death during the study period.

Flavonoids are naturally occurring compounds found in plants and are considered powerful antioxidants. Previous research has shown that flavonoids may have a protective effect on the brain.

“Our results are exciting because they suggest that people with Parkinson's in our study who did something as simple as including three or more servings per week of common foods like red berries, apples, and orange juice may have improved chances of living longer,” says study author Xiang Gao, MD, PhD, of The Pennsylvania State University in University Park.

The research is published in Neurology, the medical journal of the American Academy of Neurology.

Full story »
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