THURSDAY, January 27, 2022 (HealthDay News) – Red wine may be a pleasure, but new research suggests it could be a powerful weapon against destruction Parkinson’s disease.
Why? The antioxidants in red wine and fruits such as berries, it could slow the progression of movement disorders, a new study suggests.
According to researchers, people with Parkinson’s disease who eat three or more meals a week eat foods rich in antioxidants so-called. flavonoids they can reduce their chances of dying early compared to people who do not eat as many flavonoid-rich foods.
“Flavonoids are natural components of a plant-based diet, rich in fruits and vegetables. They give different colors to these plants,” said senior researcher Dr. Xiang Gao. He is the director of the Laboratory of Nutrition Epidemiology at the University of Pennsylvania, University Park.
“Adjusting a healthy diet pattern, rich in fruits and vegetables in color, even after a diagnosis of Parkinson’s disease, could slow disease progression and improve survival rates,” he added.
However, the study cannot prove that flavonoids prolong life Parkinson’s patients, only that there may be an association, Gao said.
“In our previous studyPosted in Neurology In 2012, we found that flavonoids could prevent the risk of Parkinson’s disease in the future among those who did not have Parkinson’s disease at baseline, “Gao said.” The current study provides additional evidence of the neuroprotective effects of fruits and vegetables. “
Flavonoids found in some fruits, teas and red wine can pass quickly blood-brain barrier and facilitate oxidation stress, inflammation and atherosclerosis in brainwhich could reduce the impact of Parkinson ‘s disease, the researchers said.
For the study, Gao and colleagues collected data on more than 1,200 people with Parkinson’s disease, with an average age of 72, who had the condition for an average of 33 years. Every four years, patients answered questions about their diet. Specifically, they were asked how often they consume tea, applesberries, oranges and orange juice.
75% of patients died during the study. Of these, 513 died from Parkinson’s, 112 from cardiovascular disease and 69 from cancer.
Those whose diets contained the most flavonoids had a 70% higher chance of survival compared to people whose diets included the fewest flavonoids, the researchers found.
The highest intake of flavonoids was about 673 milligrams (mg) per day, and the lowest about 134 mg per day. For reference, strawberries have about 180 mg of flavonoids per 100 gram serving, and apples about 113.
Consumption of flavonoid-rich foods before the development of Parkinson’s disease was associated with a lower risk of dying among men, but not among women, Gao noted. But after Parkinson’s was diagnosed, consuming more flavonoids was associated with a better survival rate for both sexes, he noted.
As for which foods are best, investigators determined that they were the ones they consumed anthocyaninsfound in red wine and berries, had an average of 66% higher survival rate than those who consumed the least amount of anthocyanins.
For the flavonoid flavan-3-ol, found in apples, tea and wine, those who consumed the most had a 69% higher survival rate than those who consumed the least.
While it’s not clear how flavonoids work to improve survival from Parkinson’s disease, adding berries, apples, oranges and tea to your diet can be an easy and low-risk way to improve outcomes, Gao said. He, however, does not advise people who do not drink alcohol to start, but those who do drink might want to switch to red wine, he suggested.
The report was published online Jan. 26 in the journal Neurology.
Dr. Michael Okun, national medical advisor to the Parkinson’s Foundation and director of the Norman Fixel Institute for Neurological Diseases at the University of Florida in Gainesville, said suddenly adding flavonoids to your diet may not be a magic trick to prolong the life of Parkinson’s patients.
“The nature of the data from this study should not be interpreted because people with Parkinson’s disease will live longer if they suddenly change their diet to include flavonoids,” he said. “For example, mixing wine and Parkinson’s disease is not always safe, because it can lead to injuries, usually associated with a fall.”
This is not to say that flavonoids are not good for patients with Parkinson’s disease and may even have special benefits for people with the disease.
“In general, flavonoids are great for your health, and this study builds on the body of literature that supports a potential role in Parkinson’s disease,” Okun said.
Find out more about Parkinson’s disease at the Parkinson’s Foundation.
SOURCES: Xiang Gao, MD, PhD, Professor and Director of the Laboratory for Epidemiology of Nutrition, Pennsylvania State University, University Park, Pa .; Michael Okun, MD, National Medical Advisor, Parkinson’s Foundation, Director of the Norman Fixel Institute of Neurological Diseases, University of Florida, Gainesville, Florida; Neurology, Jan. 26, 2022, online