More evidence that flavonoid-rich foods are neuroprotective

New research has added further weight to the beneficial effects of a flavonoid-rich diet, which can include orange juice, tea, fruits and vegetables. The observational study, published in the journal Neurology, examined flavonoid intakes among individuals with Parkinson’s Disease and linked this with mortality risk.

Researchers followed 599 Americans who had been newly diagnosed with Parkinson’s Disease and repeatedly assessed their intake of flavonoid-rich foods. The authors said: “Among individuals with Parkinson’s Disease, 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.”

This new study builds on evidence about the neuroprotective benefits of flavonoid-rich foods. A review from 2021 collated hundreds of studies to provide an overview of the impact of citrus flavonoids on brain cells and nerves. The results showed that citrus polyphenols have anti-inflammatory and anti-oxidative properties – important for protecting brain tissues from damage, for example due to ageing or underlying health conditions.

The authors of the review concluded that: “citrus fruits – both as whole fruit and 100% juices – should be encouraged within the diet for their potential neurological benefit.” 

Reference

Zhang et al. (2022). Intake of Flavonoids and Flavonoid-Rich Foods and Mortality Risk Among Individuals With Parkinson Disease: A Prospective Cohort Study. Neurology. 98(10): e1064-e1076.

Pontifex et al. (2021). Citrus Polyphenols in Brain Health and Disease: Current Perspectives. Front Neurosci. 15: 640648.