People with Parkinson’s Disease who eat more flavonoids compounds found in richly colored foods like berries, cocoa and red wine may have a lower mortality risk than those who don’t, according to a new Penn State study.
People with Parkinson s disease who eat more flavonoids - compounds found in richly coloured foods like berries, cocoa and red wine - may have a lower mortality risk than those who don t, a recent study suggested.
People with Parkinson’s Disease who eat more flavonoids compounds found in richly colored foods like berries, cocoa and red wine may have a lower mortality risk than those who don’t, according to a new Penn State study.
A new study has found that people with Parkinson s disease who eat more flavonoids - compounds found in richly coloured foods like berries, cocoa and red wine - may have a lower mortality risk than those who don t.