Dark Chocolate, red-wine,strawberries and other flavanoid-rich foods may ward off Parkinson's disease

Should guys gorge on dark chocolate (70% cocoa or higher), red wine, and strawberries this Valentine's Day?

New research from the Harvard School of Public Health shows that men who ate foods high in flavanoids were 35% less likely to suffer from Parkinson's disease than those whose diets were low in flavanoids.

According to Xiang Gao, MD, PhD, "This is the first study in humans to examine the association between flavonoids and risk of developing Parkinson's Disease.  Our findings suggest that flavonoids, specifically a group called anthocyanins, may have neuroprotective effects. If confirmed, flavonoids may be a natural and healthy way to reduce your risk of developing Parkinson's disease."

Flavanoids belong to a class of plant chemicals responsible for the color of many common fruits and vegetables such as citrus, berries, ginko biloba, green tea, and cocoa beans (hello dark chocolate!)

Interestingly, the effect of flavanoids was limited to men, in women, flavanoid consumption had no effect on their Parkinson's rates.

However, ladies aren't completely out of luck, as another class of plant compounds, anthocyanins (abundant in raspberries, cherries, red cabbage, and apples) offered both sexes protection from Parkinson's disease.

Share on Google Plus

About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.