Flavonoids may reduce mortality risk for people with Parkins

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

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United States , Belfast , United Kingdom , Massachusetts , Americans , Aedin Cassidy , Xiang Gao , Michaela Schwarzschild , Xinyuan Zhang , Alberto Ascherio , Samantha Molsberry , Shin Yeh , Queen University Belfast , Parkinson Foundation , National Institute Of Neurological Disorders , Dietary Guidelines , Penn State , Public Health , Tian Shin Yeh , University Belfast , Massachusetts General Hospital , National Institute , Neurological Disorders ,