There might be a new reason to eat your berries. A recent study from Harvard Medical School examined data from the Health Professionals Follow-Up Study and the Nurses’ Health Study to find a relationship between Parkinson’s disease and anthocyanin intake. Anthocyanins belong to a subset group of antioxidants called flavonoids. They are specific to darker colored red, purple and blue fruits and vegetables. It is believed that due to the protective effects of antioxidants, the anthocyanins may positively affect the way nerve cells respond to oxidative stress. The oxidative stress effect on nerves is related to the development of Parkinson’s disease. The report emphasizes that the cause of Parkinson’s is still unknown, but that the results show a relationship between antioxidants and a lower risk of Parkinson’s disease. This is another benefit to add to the already long list of benefits from fruits and vegetables, especially those high in anthocyanins. Spring is a great time for berries and is quickly approaching, at least for those of you outside of New England! So, stock up on your dark purple, red and blue berries such as blackberries, strawberries and blueberries. If berries aren’t your favorite, try some red cabbage or red onion to receive a healthy dose of this powerful antioxidant!
Eat Well.Feel Well,
Allison
Nutrition Nibbles 