Intake of Flavonoids and Flavonoid-Rich Foods and Mortality Risk Among Individuals With Parkinson Disease: A Prospective Cohort Study.

Xinyuan ZhangSamantha A MolsberryTian-Shin YehAedín CassidyMichael A SchwarzschildAlberto AscherioXiang Gao

Published in: Neurology (2022)

Among individuals with PD, higher consumption of flavonoids, especially anthocyanins and flavan-3-ols, and flavonoid-rich food such as berries and red wine was likely to be associated with a lower risk of mortality.

Keyphrases

parkinson disease
deep brain stimulation
cardiovascular events
risk factors
type diabetes
physical activity
body mass index
risk assessment