Plant-Based Foods, Fruits and Red Wine May Assist in Slowing Parkinson’s Progress
Key Takeaways:
- Dietary antioxidants such as flavonoids found in berries and beverages like red wine may aid in slowing Parkinson’s disease progression.
- Increased consumption of flavonoid-rich foods could potentially reduce the risk of premature death among Parkinson’s patients. Post-diagnosis, consuming an abundance of colorful fruits and vegetables could potentially decelerate disease progress and enhance survival rates.
- Specific flavonoids present in fruits, teas, and red wine can cross the blood-brain barrier, relieving oxidative stress, inflammation, and atherosclerosis, thus potentially decreasing the effects of Parkinson’s disease.
- Researchers found that individuals consuming anthocyanins found in red wine and berries showed a 66% increased survival rate. And for those consuming flavan-3-ols present in apples, tea, and wine, a 69% greater survival rate was observed.
- While consuming more flavonoids has potential benefits, it should not be viewed as the sole solution for extending Parkinson’s patients’ lifespan. Increased flavonoid intake should be done carefully, particularly when it comes to alcohol consumption.
Emerging research proposes that dietary antioxidants, found in foods such as berries and beverages like red wine, may aid in slowing the advancement of the neurodegenerative disease, Parkinson’s.
The Role of Flavonoids in Parkinson’s Disease
A study demonstrates that Parkinson’s sufferers consuming three or more servings of flavonoid-rich foods each week could potentially lessen their risk of premature death in comparison to those who incorporate less of such foods in their diet.
Flavonoids are plant-derived nutrients, plentiful in fruits and vegetables, that contribute to the vibrant colors found in these produce items. Consuming an abundance of colorful fruits and vegetables, even post-Parkinson’s diagnosis, could decelerate disease progression and enhance survival rates. However, the study illustrates only an association, not a cause-effect relationship, revealing flavonoids to possibly extend Parkinson’s survival.
Flavonoids Effects on Neuro-Health
In a previous study, it was discerned that flavonoids could mitigate future Parkinson’s risk amongst those initially free from the disease. The current investigation provides additional support to the theory of flavonoids’ neuro-protective benefits deriving from fruit and vegetable consumption.
Flavonoids present in specific fruits, teas, and red wine are capable of crossing the blood-brain barrier promptly, relieving oxidative stress, inflammation, and atherosclerosis in the brain. This process could potentially decrease the effects of Parkinson’s disease.
The study involved data collected from over 1,200 Parkinson’s patients, with an average age of 72 and diagnosed for an average of 33 years. Every four years, they provided information about their dietary habits, specifically their consumption of tea, apples, berries, oranges, and orange juice. Predictably, a significant portion of the patients succumbed to the condition, with most deaths resulting from Parkinson’s and the rest due to cardiovascular diseases and cancers.
Those consuming abundant flavonoids had a 70% increased survival probability against those with minimal flavonoid intake. Furthermore, a higher flavonoid consumption prior to Parkinson’s diagnosis correlated with a declined mortality risk amongst men, although not women. However, increased flavonoid consumption post-diagnosis was associated with improved survival rates for both sexes.
Flavonoid Sources and Their Benefits
Investigators discovered that individuals consuming anthocyanins, found in red wine and berries, demonstrated a 66% increased survival rate compared to those with the lowest consumption. Conversely, for the flavonoid flavan-3-ols present in apples, tea, and wine, those with higher intake had a 69% greater survival rate than those with minimum consumption.
While the mechanism of flavonoids enhancing Parkinson’s survival remains uncertain, adding these nutrient-rich fruits and teas to your diet may be a straightforward and risk-free approach to improve healthcare outcomes in Parkinson’s disease.
Expert opinions indicate that while enriching the diet with flavonoids may confer health benefits, it shouldn’t be construed as the sole solution for extending Parkinson’s patients’ life span. The sudden introduction of these compounds to the diet is not necessarily safe, especially when it involves mixing alcohol and Parkinson’s, which could induce risks such as falling.
In conclusion, flavonoids remain valuable for overall health and may provide specific benefits to those with Parkinson’s disease.
Learn More
For further information on Parkinson’s disease, visit the Parkinson’s Foundation.
