Andy’s Quick Hits (151): Chocolate and wine may reduce mortality risk for people with Parkinson’s

Admittedly that headline is a bit catchy and not strictly true. What the researchers at Penn State found over a 34-year period was that flavonoids, antioxidants, found in foods such as dark chocolate, wine, and berries, had significant impacts on mortality.

The study followed 599 women and 652 men who had been diagnosed with Parkinson’s Disease and they completed a validated nutritional questionnaire every four years. The results were quite dramatic — those who were in the top 25% of flavonoid consumption had a 70% greater chance of surviving than those in the lowest 25%!

They could also study the effects of individual flavonoids (or their contributing foods). They noted that those in the top 25% in consumption of anthocyanins, found in red wine and berries, had a 66% survival rate and those who were in the top 25% of flavan-3-ols found in apples, tea, and wine had a 69% better survival rate than those in the bottom 25%.

The researchers didn’t examine the underlying mechanisms, but we know flavonoids are antioxidants presumably lowering neuro-inflammation. But, as we know, these are good for you. So get in your flavonoids, and if you do want to do that through chocolate remember that it should be dark chocolate (preferably very…