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flavonoids

·January 26, 2022·3 min read

Flavonoids May Reduce Mortality Risk for People With Parkinson’s Disease

Parkinson's patients who increase the number of flavonoid-rich foods they consume as part of their diet have a lower mortality risk than those who don't.

Featured Neurology Neuroscience

·July 29, 2021·3 min read

Adding Color to Your Plate May Lower Risk of Cognitive Decline

A diet that consists of at least half a serving of flavonoid-rich foods per day reduces the risk of cognitive decline in older adults by 20%.

Featured Neurology Neuroscience

·May 5, 2020·4 min read

New evidence that higher caffeine and urate levels are protective against Parkinson’s

Caffeine and urate have been associated with a reduced risk of idiopathic Parkinson's disease. Researchers noted a lower caffeine intake in idiopathic Parkinson's patients. Increasing caffeine consumption was linked to decreased odds of being diagnosed with Parkinson's. Lower levels of blood urate were also associated with an increased risk of Parkinson's disease.

Featured Neurology Neuroscience Open Neuroscience Articles

·May 5, 2020·6 min read

Flavonoid-rich berries, fruits and tea may have a protective benefit against Alzheimer’s

Consuming a flavonoid-rich diet could help combat the development and progression of Alzheimer's disease for those with risk factors. Low intake of specific flavonoids, especially anthocyanins, which are found in blueberries and strawberries, was associated with a four-fold risk of developing Alzheimer's.

The image shows a brain made out of chocolate.

Featured Neurology

·August 29, 2012·2 min read

Chocolate: A Sweet Method for Stroke Prevention in Men?

Eating a moderate amount of chocolate each week may be associated with a lower risk of stroke in men, according to a new study published in Neurology.