More Flavonoids Decrease Mortality Rate in Parkinson's Menu Verywell Fit Nutrition Weight Management Nutrition Facts Nutrition Basics Diets Meal Plans Meal Delivery Services View All News Fitness and Nutrition What to Buy How We Test Products Fitness Gear Nutrition Products Tools Recipe Nutrition Calculator Weight Loss Calorie Goal BMI Calculator Body Fat Percentage Calculator Calories Burned by Activity Daily Calories Burned Pace Calculator About Us Editorial Process Meet Our Review Board Search NEWS Fitness and Nutrition News Increasing Flavonoids May Decrease Mortality in Parkinson's Disease, Study Says By Cara Rosenbloom, RD Cara Rosenbloom, RD Cara Rosenbloom RD is a dietitian, journalist, book author, and the founder of Words to Eat By, a nutrition communications company in Toronto, ON. Learn about our editorial process Published on February 25, 2022 Fact checked Verywell Fit content is rigorously reviewed by a team of qualified and experienced fact checkers. Fact checkers review articles for factual accuracy, relevance, and timeliness. We rely on the most current and reputable sources, which are cited in the text and listed at the bottom of each article. Content is fact checked after it has been edited and before publication. Learn more. by Rich Scherr Fact checked by Rich Scherr Rich Scherr is a seasoned journalist who has covered technology, finance, sports, and lifestyle. Learn about our editorial process Print Bowl of flavonoid-rich berries. kcline / Gerry Images Key Takeaways: Flavonoids are compounds that exert an antioxidant effect and are found in berries, red wine, and tea.A new study shows a lower mortality risk for people with Parkinson's disease who consume more flavonoid-rich foods and beverages.This link was especially strong for people who ate more foods that contain anthocyanins, which are found in berries. Nearly 1 million Americans are living with Parkinson's disease (PD), a neurodegenerative disorder that affects the brain. Flavonoids from foods have some neuroprotective benefits, and new research published in the journal Neurology looked at whether eating a diet rich in flavonoids may improve survival rates among people with Parkinson's disease. "Flavonoids are a group of compounds that are found in a variety of fruits, vegetables, and plant-based foods like wine, chocolate, and tea," explains Brynn McDowell, RDN, a dietitian a creator at The Domestic Dietitian. About the Study For this prospective study, the researchers analyzed data from the Nurses Health Study database. This study focused on 599 women and 652 men with a diagnosis of PD at follow-up. Overall, the study spanned a 34-year period. Dietary intake records were taken every four years to determine how often participants ate flavonoid-rich foods, including berries, tea, apples, oranges, and red wine. The researchers found that the participants in the group who consumed the most flavonoid-rich foods and beverages had a 70% greater chance of survival during the 34-year study period, compared to those who consumed the least amount of flavonoids. People consuming the most flavonoids consumed about 673 milligrams each day, while those consuming the least took in about 134 milligrams. For context, a 100-gram serving of berries has between 100 and 1,700 milligrams of flavonoids, depending on the variety. And one cup of brewed black tea contains about 172 milligrams of total flavonoids. It is important to note that this study shows an association, but was not looking to determine cause and effect. Additionally, the exact mechanism of reducing mortality wasn't the focus of the study. But nutrition experts have some theories about the role flavonoids may play in reducing mortality rates. "The flavonoids could help protect against cognitive decline and depression in those with PD," says McDowell. "Both cognitive decline and depression can lead to a higher risk of mortality. Researchers also believe that the high antioxidant powers of flavonoids may lead to decreased inflammation in the brain in those with PD." Eating These Foods May Reduce Risk of Cognitive Decline Foods That Contain Flavonoids The researchers determined that adding a few servings of flavonoid-rich foods to the diet each week could potentially help improve life expectancy for people with PD. So, how can you get more flavonoids in your daily meals? It could be as simple as eating more berries and drinking tea. McDowell says that flavonoids are found in deeply colored foods like grapes, cranberries, blueberries, strawberries, and blackberries. Other flavonoid-rich foods include kale, broccoli, oranges, and cocoa, along with white, green, black, and oolong teas. A diet filled with vegetables and fruits is your best bet, accompanied by tea as the main beverage. There are six classes of flavonoids, including flavonols, flavan-3-ols, and anthocyanins. In this study, anthocyanins were deemed to be the most protective. They are found in berries, grapes, and red wine. When analyzing the individual flavonoids, the researchers found that those in the top 25% of consumers of anthocyanins had a 66% greater survival rate, compared to those in the lowest 25%. Brynn McDowell, RDN Flavonoids help the body function by regulating cell activity and they are a powerful antioxidant that helps fight off free radicals that can stress and damage to cells in the body. — Brynn McDowell, RDN The researchers also found a protective effect from flavan-3-ols, which are found in apples, tea, and wine. The top consumers of flavan-3-ols had a 69% greater survival rate, compared to those who consumed the lowest amount. "Flavonoids help the body function by regulating cell activity and they are a powerful antioxidant that helps fight off free radicals that can stress and damage to cells in the body," says McDowell. "Research also indicates that flavonoids can help reduce inflammation in the body. " If wine is your chosen source of flavonoids, it's important to remember alcohol consumption guidelines for overall health. For instance, you should limit wine to no more than one 5-ounce glass of wine a day for women, or two glasses for men. You can also try dealcoholized wine. MIND Diet is Associated with Better Cognitive Function, Study Shows Support for Brain Health Flavonoids are part of a group of polyphenols that function as antioxidants. Even in the absence of PD, a diet rich in flavonoids is still a good choice. Interestingly, the researchers found that a higher total flavonoid intake—even before PD diagnosis—was associated with a lower future risk for all-cause mortality in men (but not in women). Jessica Mollet, RDN, LDN In addition to their antioxidant and anti-inflammatory properties, flavonoids protect against mitochondrial cell death and induce growth, all of which may be protective against neurodegenerative diseases. — Jessica Mollet, RDN, LDN "In addition to their antioxidant and anti-inflammatory properties, flavonoids protect against mitochondrial cell death and induce growth, all of which may be protective against neurodegenerative diseases such as Parkinson's diseases," says Jessica Mollet, RDN, LDN, a dietitian with wellbeingwithnutrition.com. What This Means For You: If you have been diagnosed with Parkinson's disease, make sure to get flavonoid-rich foods and beverages in your diet, including, berries, apples, tea, and red wine. If you choose wine, stick with consumption guidelines. It may help to speak with a healthcare provider as well as a registered dietitian about how you can incorporate more flavonoid-rich foods in your meal plan. Stable Weight Tied to Cognitive Function as You Age 6 Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Parkinson's Foundation. Statistics. Parkinson's Foundation. What is Parkinson's disease? Zhang X, Molsberry SA, Yeh TS, et al. Intake of flavonoids and flavonoid-rich foods, and mortality risk among individuals with Parkinson's disease: a prospective cohort study. Neurology. Published online January 26, 2022:10.1212/WNL.0000000000013275. doi:10.1212/WNL.0000000000013275 Liu J, Hefni ME, Witthöft CM. Characterization of flavonoid compounds in common Swedish berry species. Foods. 2020;9(3):358. doi:10.3390/foods9030358 Kris-Etherton PM, Keen CL. Evidence that the antioxidant flavonoids in tea and cocoa are beneficial for cardiovascular health. Current Opinion in Lipidology. 2002;13(1):41-49. doi:10.1097/00041433-200202000-00007 National Institute on Alcohol Abuse and Alcoholism. Drinking levels defined. By Cara Rosenbloom, RD Cara Rosenbloom RD is a dietitian, journalist, book author, and the founder of Words to Eat By, a nutrition communications company in Toronto, ON. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? 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