is the conclusion of a large study in the United States with over 49,000 men and 80,000 women who were followed over a period of 20 to 22 years by researchers Harvard University 1.
Using questionnaires, researchers assessed the dietary habits of participants, with special attention to the consumption of flavonoids, powerful antioxidants found in plants. The researchers quantified the contribution of 5 foods rich in flavonoids: small fruit (berries), the tea the apples, red wine and juice of orange .
During the monitoring period, Parkinson's disease was reported in 782 people. By matching these cases with their database, the researchers found that men who consumed the most flavonoids, whatever the food source, saw their risk of suffering from Parkinson's disease decrease by 35% compared to those who consumed the least.
In women, however, the protective effect was observed that for the flavonoids in berries. Researchers do know, however, not explain the differences between men and women.
Although the protective effects of flavonoids on the brain's nerve cells have already been observed in the laboratory, this is the first study to demonstrate an association between this type of antioxidant and reducing the risk of Parkinson's disease. In 2005, another study had shown that a diet rich in vitamin E , another antioxidant, helped to prevent this disease.
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1. Gao X, Cassidy A et al. Habitual dietary intake of flavonoids and risk of Parkinson's disease. The results of the study will be presented in April 2011, the annual conference of the American Academy of Neurology.
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