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Flavonoids may reduce mortality risk for people with Parkinson's Disease

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. ....

United States , United Kingdom , 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 ,

Flavonoid Intake Linked to Mortality Risk in Parkinson Disease

Higher flavonoid intake is associated with a reduced risk for mortality in patients with Parkinson disease (PD). ....

Xinyuan Zhang , Pennsylvania State University In Park , Nurse Health Study , Health Professionals Study , Healthday News , Pennsylvania State University , University Park , Health Professionals Follow Up Study ,

Flavonoids might reduce risk of death in Parkinson's disease patients: 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. ....

United States , United Kingdom , 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 , Parkinson S , Ews India ,

Flavonoids may reduce mortality risk for people with Parkinson's Disease

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. ....

United States , United Kingdom , 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 ,

Flavonoids may reduce mortality risk for people with Parkinson's Disease

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 ....

United States , United Kingdom , 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 ,