People with Parkinson’s Disease who eat more flavonoids — compounds found in richly colored foods like berries, cocoa and red wine — may have a lower mortality risk than those who don’t, according to a new study.
People with Parkinson’s Disease who eat more flavonoids — compounds found in richly colored foods like berries, cocoa and red wine — may have a lower mortality risk than those who don’t, according to a new study.