Eating Berries May Lower Risk of Parkinson's Disease
More information about the benefits of fruits and vegetables. I have posted articles and recipes in previous postings about this topic. Once again I came across this article about new research and passing it on.
New research suggests berries may hold the key to the possible prevention of Parkinson's disease. The key is in the flavonoids, antioxidant chemicals found in plants and fruits.
Study author and American Academy of Neurology member Xiang Gao, of the Harvard School of Public Health in Boston, told AOL Health berries can increase dopamine levels, which affect brain processes that control movement, emotional response and the ability to experience pleasure and pain.
"This exciting new data is still preliminary," Dr. Daniel Kantor, medical director of Neurologique and president of the Florida Society of Neurology, told AOL Health, adding that some medical experts are still skeptical of the potential held by flavonoids.
The study results will be presented at the American Academy of Neurology's 63rd Annual Meeting in Honolulu April 9-16.
The research evaluated 80,336 women and 49,281 men, who were asked to fill out questionnaires on what types of foods they ate. Scientists then used a database to calculate the amount of flavonoids eaten by each volunteer. Then scientists analyzed the association between flavonoid consumption and the risk of Parkinson's disease. After this process, participants were monitored for 20 to 22 years.
"This is why this study is so interesting -- because it is a large-scale populational study that suggests that some foods may be protective against certain diseases," says Kantor. "In the early 2000s, I was part of a team of neurologists that looked at rural living and how pesticides may increase the risk of Parkinson's disease. This suggests that some environmental factors may increase the risk, while others may decrease the risk."
A little more than 800 of the people monitored during the study developed Parkinson's disease. Men who ate more foods containing flavonoids, such as berries, apples and oranges, were 40 percent less likely to develop Parkinson's disease.
In women, there was no relationship between eating general flavonoids, like those found in apples and oranges, and the development of Parkinson's disease. But when scientists evaluated sub-classes of flavonoids, such as anthocyanins, which are found in berries, they found that these flavonoids protected both men and women against the disease.
"This is yet another study that suggests that men and women are different, so both men and women should take part in clinical studies that may help us discover more about the human body," says Kantor.
Why the differences?
"We don't have a clear answer for this gender difference at this time," says Gao, adding that if the current research is confirmed, more studies will be needed to explore underlying mechanisms.
In the meantime, Kantor recommends eating a good mixture of fruits and vegetables, but warns not to go overboard on supplements since "too much of a good thing, may lead to bigger problems."
Gao also says a diet "high in fruits and vegetables could be protective against Parkinson's disease risk."
Kantor says he will also be interested to see what other flavonoid-rich foods, like cacao, do for the risk of Parkinson's and other neurological diseases.
Study author and American Academy of Neurology member Xiang Gao, of the Harvard School of Public Health in Boston, told AOL Health berries can increase dopamine levels, which affect brain processes that control movement, emotional response and the ability to experience pleasure and pain.
"This exciting new data is still preliminary," Dr. Daniel Kantor, medical director of Neurologique and president of the Florida Society of Neurology, told AOL Health, adding that some medical experts are still skeptical of the potential held by flavonoids.
The study results will be presented at the American Academy of Neurology's 63rd Annual Meeting in Honolulu April 9-16.
The research evaluated 80,336 women and 49,281 men, who were asked to fill out questionnaires on what types of foods they ate. Scientists then used a database to calculate the amount of flavonoids eaten by each volunteer. Then scientists analyzed the association between flavonoid consumption and the risk of Parkinson's disease. After this process, participants were monitored for 20 to 22 years.
"This is why this study is so interesting -- because it is a large-scale populational study that suggests that some foods may be protective against certain diseases," says Kantor. "In the early 2000s, I was part of a team of neurologists that looked at rural living and how pesticides may increase the risk of Parkinson's disease. This suggests that some environmental factors may increase the risk, while others may decrease the risk."
A little more than 800 of the people monitored during the study developed Parkinson's disease. Men who ate more foods containing flavonoids, such as berries, apples and oranges, were 40 percent less likely to develop Parkinson's disease.
In women, there was no relationship between eating general flavonoids, like those found in apples and oranges, and the development of Parkinson's disease. But when scientists evaluated sub-classes of flavonoids, such as anthocyanins, which are found in berries, they found that these flavonoids protected both men and women against the disease.
"This is yet another study that suggests that men and women are different, so both men and women should take part in clinical studies that may help us discover more about the human body," says Kantor.
Why the differences?
"We don't have a clear answer for this gender difference at this time," says Gao, adding that if the current research is confirmed, more studies will be needed to explore underlying mechanisms.
In the meantime, Kantor recommends eating a good mixture of fruits and vegetables, but warns not to go overboard on supplements since "too much of a good thing, may lead to bigger problems."
Gao also says a diet "high in fruits and vegetables could be protective against Parkinson's disease risk."
Kantor says he will also be interested to see what other flavonoid-rich foods, like cacao, do for the risk of Parkinson's and other neurological diseases.
WHAT’S FOR DINNER?!
Shrimp with a Mexican Tomato Sauce
A fragrant sauce containing onions, garlic, chiles, bay leaves and tomatoes livens up simply sauteed shrimp.
Prep Time:
35 mins
Total Time:
35 mins
SERVES 4
INGREDIENTS
Directions
To make sauce, heat the oil in a 2- to 3-quart heavy saucepan over medium heat and add onion, garlic and chile and cook, stirring, until onions are translucent, about 5 minutes. Add tomatoes, bay leaves and salt and simmer over low heat, uncovered, stirring occasionally, until sauce is slightly thickened, about 20 minutes.Heat the oil in a large heavy skillet over medium-high heat until it just begins to smoke. Toss the shrimp with the salt, then add to the oil and sauté, turning occasionally, until barely cooked through, 2 to 3 minutes.
Stir the sauce into the shrimp and cook over medium heat, stirring occasionally, until the shrimp is just cooked through, 1 to 2 minutes more. Stir in cilantro.
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