Berry compounds lower risk of Parkinson's disease

An enormous study spanning several decades has shown that people who eat berries regularly have a much lower risk of developing Parkinson's disease than othose who do not. Published in the journal ScienceDaily, the study adds significantly to the growing body of evidence proving that flavanoids, a polyphenolic type of antioxidant that is already known to exhibit anti-inflammatory and anti-cancer effects, can help stave off neurological diseases as well. Read more...

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