Health Benefits of Blueberries, Raspberries, and Strawberries

Blueberries lesser known health benefits

Consumers know some of the benefits blueberries provide, but they're less aware of the advantages of reverting aging, improving vision and memory, a new University of Florida study shows.

Shuyang Qu, a doctoral student in agricultural education and communication at the University of Florida Institute of Food and Agricultural Sciences, led the study.

Qu and her colleagues wanted to determine how much consumers know about blueberry health benefits and see if there's a knowledge gap with blueberry health benefits among demographic groups. Using their findings, they will identify promotional opportunities for Florida blueberries.

Researchers surveyed more than 2,000 people in 31 states -- mostly on the East Coast and in the Midwest -- to see what they know about the health benefits of blueberries. Most were aware of the benefits of blueberries in warding off cancer and lowering the risk of heart disease. The UF/IFAS study also found that low-income populations tend to know less about blueberry health benefits.

"People being more familiar with blueberries as deterrents for cancer and heart disease may be related to the high general awareness of these two diseases," Qu said. "The fact that cancer and heart diseases are the leading causes of death in America may have led to more personal research related to preventing the diseases, leading to the respondents being exposed to these findings more than other benefits."

To help promote blueberries' health benefits, Qu and her colleagues suggest holding events during blueberry season, such as tastings or u-picks to draw consumers to the crop while providing a vehicle for information about blueberry health benefits.

Blueberries could help fight Alzheimer's

The blueberry, already labeled a 'super fruit' for its power to potentially lower the risk of heart disease and cancer, also could be another weapon in the war against Alzheimer's disease. New research being presented today further bolsters this idea, which is being tested by many teams. The fruit is loaded with healthful antioxidants, and these substances could help prevent the devastating effects of this increasingly common form of dementia, scientists report.

The researchers present their work today at the 251st National Meeting & Exposition of the American Chemical Society (ACS). ACS, the world's largest scientific society, is holding the meeting here through Thursday. It features more than 12,500 presentations on a wide range of science topics.

"Our new findings corroborate those of previous animal studies and preliminary human studies, adding further support to the notion that blueberries can have a real benefit in improving memory and cognitive function in some older adults," says Robert Krikorian, Ph.D., leader of the research team. He adds that blueberries' beneficial effects could be due to flavonoids called anthocyanins, which have been shown to improve animals' cognition.

Currently 5.3 million people suffer from Alzheimer's disease. But that number is expected to increase, Krikorian notes, as the U.S. population ages. By 2025, the number of Americans with this degenerative disorder could rise 40 percent to more than 7 million, and it could almost triple by 2050, according to the Alzheimer's Association.

In an effort to find ways to slow down this alarming trend, Krikorian and colleagues at University of Cincinnati Academic Health Center conducted two human studies to follow up on earlier clinical trials.

One study involved 47 adults aged 68 and older, who had mild cognitive impairment, a risk condition for Alzheimer's disease. The researchers gave them either freeze-dried blueberry powder, which is equivalent to a cup of berries, or a placebo powder once a day for 16 weeks.

"There was improvement in cognitive performance and brain function in those who had the blueberry powder compared with those who took the placebo," Krikorian says. "The blueberry group demonstrated improved memory and improved access to words and concepts." The team also conducted functional magnetic resonance imaging (fMRI), which showed increased brain activity in those who ingested the blueberry powder.

The second study included 94 people aged 62 to 80, who were divided into four groups. The participants didn't have objectively measured cognitive issues, but they subjectively felt their memories were declining. The groups received blueberry powder, fish oil, fish oil and powder or placebo.

"The results were not as robust as with the first study," Krikorian explained. "Cognition was somewhat better for those with powder or fish oil separately, but there was little improvement with memory." Also, fMRI results also were not as striking for those receiving blueberry powder. He says that the effect may have been smaller in this case because these participants had less severe issues when they entered the study.

Krikorian said the two studies indicate that blueberries may be more effective in treating patients with cognitive impairments, but may not show measurable benefit for those with minor memory issues or who have not yet developed cognitive problems.

In the future, the team plans to conduct a blueberry study with a younger group of people, aged 50 to 65. The group would include people at risk of developing Alzheimer's, such as those who are obese, have high blood pressure or high cholesterol. This work could help the researchers determine if blueberries could help prevent the onset of Alzheimer's symptoms.

Blueberries reduce blood pressure and arterial stiffness

Just one cup of blueberries per day could be the key to reducing blood pressure and arterial stiffness, both of which are associated with cardiovascular disease.

"Our findings suggest that regular consumption of blueberries could potentially delay the progression of prehypertension to hypertension, therefore reducing cardiovascular disease risk," said Sarah A. Johnson, assistant director of the Center for Advancing Exercise and Nutrition Research on Aging (CAENRA) and postdoctoral fellow in the Department of Nutrition, Food and Exercise Sciences at Florida State University.

Johnson and a team of FSU nutrition and exercise scientists are the authors of a new paper, "Daily blueberry consumption improves blood pressure and arterial stiffness in postmenopausal women with pre- and stage 1-hypertension." Their work is found in the Journal of the Academy of Nutrition and Dietetics.

Johnson said she is interested in looking at how functional foods -- foods that have a positive impact on health beyond basic nutrition -- can prevent and reverse negative health outcomes, particularly for postmenopausal women.

"Cardiovascular disease is the leading cause of death in the United States," she said. "Once women go through menopause, this puts them at an even greater risk for it. Our findings suggest that the addition of a single food, blueberries, to the diet may mitigate the negative cardiovascular effects that often occur as a result of menopause."

Over an eight-week period, 48 postmenopausal women with pre- and stage-1 hypertension were randomly assigned to receive either 22 grams of freeze-dried blueberry powder -- the equivalent to one cup of fresh blueberries -- or 22 grams of a placebo powder. Participants, meanwhile, continued their normal diet and exercise routines.

At the beginning of the study, the team took participants' blood pressure and measured their arterial stiffness and select blood biomarkers.

At the end of the eight weeks, participants receiving the blueberry powder on average had a 7 mmHg (5.1 percent) decrease in systolic blood pressure, which is the top number in the blood pressure reading that measures the pressure in the arteries when the heart beats. They also saw a 5 mmHg (6.3 percent) reduction in diastolic blood pressure, or the bottom number measuring the pressure in the arteries between heartbeats.

Additionally, participants in the blueberry-treated group had an average reduction of 97 cm/second (6.5 percent) in arterial stiffness.

They also found that nitric oxide, a blood biomarker known to be involved in the widening of blood vessels, increased by 68.5 percent. That is important, Johnson said, because arterial stiffness and the narrowing of blood vessels are both a part of hypertension. This rise in nitric oxide helps explain the reductions in blood pressure.

Previous studies on blueberries have shown positive effects on cardiovascular risk factors including blood pressure, but they all included large amounts of blueberry powder consumption, anywhere from 50 grams to 250 grams. In the case of 250 grams, that would translate to more than 11 cups of fresh blueberries, which may not be realistic for people to consume on a regular basis.

Johnson said that future studies will consider other dosages of blueberries, longer intervention periods and other sample populations.

Blueberries, citrus fruits and red wine associated with reduced erectile dysfunction

Flavonoid-rich foods are associated with a reduced risk of erectile dysfunction - according to a new collaborative study from the University of East Anglia (UEA) and Harvard University.

Research published today in The American Journal of Clinical Nutrition reveals that eating foods rich in certain flavonoids is associated with a reduced risk of erectile dysfunction in men, with the greatest benefit in those under 70.

Of all the different flavonoids, Anthocyanins (found in blueberries, cherries, blackberries, radishes and blackcurrant), flavanones and flavones (found in citrus fruits) were found to offer the greatest benefits in preventing the condition.

It is already known that increased exercise can improve erectile function, but this research shows that eating a flavonoid-rich diet is as good for erectile function as briskly walking for up to five hours a week.

The study also showed that a higher total fruit intake was associated with a 14 per cent reduction in the risk of erectile dysfunction. And that a combination of consuming flavonoid-rich foods with exercise can reduce the risk by 21 per cent.

The study was carried out by nutrition departments at the Harvard TH Chan School of Public Health and UEA's Norwich Medical School.

Lead researcher Prof Aedin Cassidy from UEA said: "We already knew that intake of certain foods high in flavonoids may reduce the risk of conditions including diabetes and cardiovascular disease. This is the first study to look at the association between flavonoids and erectile dysfunction, which affects up to half of all middle-aged and older men.

"Flavonoids are present in many plant-based foods and drinks including fruits, vegetables, tea, herbs and wine. We examined six main types of commonly consumed flavonoids and found that three in particular - anthocyanins, flavanones and flavones - are beneficial.

"Men who regularly consumed foods high in these flavonoids were 10 per cent less likely to suffer erectile dysfunction. In terms of quantities, we're talking just a few portions a week."

More than 50,000 middle aged men were included in this large population based study. They were asked about their ability to have and maintain an erection sufficient for intercourse - dating back to 1986. Data on dietary intake was also collected every four years.

The research team took into account a range of factors such as body weight, physical activity, amount of caffeine consumed, and whether the participants smoked. The research was also restricted to men who were otherwise in good health.

More than one third of the men surveyed reported suffering new onset erectile dysfunction. But those who consumed a diet rich in anthocyanins, flavones and flavanones were less likely to suffer the condition.

Prof Cassidy said: "The top sources of anthocyanins, flavones and flavanones consumed in the US are strawberries, blueberries, red wine, apples, pears, and citrus products."

"We also found that the benefits were strongest among younger men," she added.

The team also looked at other lifestyle factors and found that men who consumed a high intake of anthocyanins and flavanones and who were also physically active had the lowest risk of erectile dysfunction.

Dr Eric Rimm, senior author on the study and a Professor of Epidemiology and Nutrition at the Harvard TH Chan School of Public Health, said: "As well as improving sexual health for middle-aged men, there is another important benefit linked to heart health. Erectile dysfunction is often an early barometer of poor vascular function and offers a critical opportunity to intervene and prevent cardiovascular disease, heart attack and even death.

"Men with erectile dysfunction are likely to be highly motivated to make healthier lifestyle choices, such as exercising more and eating the right foods - which would greatly benefit their long-term cardiovascular health as well."

Berries fight diabetes, obesity, cardiovascular disease, and cancer

Eating high levels of flavonoids including anthocyanins and other compounds (found in berries, tea, and chocolate) could offer protection from type 2 diabetes - according to research from the University of East Anglia (UEA) and King's College London.

Findings published in the Journal of Nutrition reveal that high intakes of these dietary compounds are associated with lower insulin resistance and better blood glucose regulation.

A study of almost 2,000 people also found that these food groups lower inflammation which, when chronic, is associated with diabetes, obesity, cardiovascular disease, and cancer.

Prof Aedin Cassidy from UEA's Norwich Medical School led the research. She said: "Our research looked at the benefits of eating certain sub-groups of flavanoids. We focused on flavones, which are found in herbs and vegetables such as parsley, thyme, and celery, and anthocyanins, found in berries, red grapes, wine and other red or blue-coloured fruits and vegetables.

"This is one of the first large-scale human studies to look at how these powerful bioactive compounds might reduce the risk of diabetes. Laboratory studies have shown these types of foods might modulate blood glucose regulation – affecting the risk of type 2 diabetes. But until now little has been know about how habitual intakes might affect insulin resistance, blood glucose regulation and inflammation in humans."

Researchers studied almost 2,000 healthy women volunteers from TwinsUK who had completed a food questionnaire designed to estimate total dietary flavonoid intake as well as intakes from six flavonoid subclasses. Blood samples were analysed for evidence of both glucose regulation and inflammation. Insulin resistance, a hallmark of type 2 diabetes, was assessed using an equation that considered both fasting insulin and glucose levels.

"We found that those who consumed plenty of anthocyanins and flavones had lower insulin resistance. High insulin resistance is associated with Type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds – such as berries, herbs, red grapes, wine– are less likely to develop the disease.

"We also found that those who ate the most anthocyanins were least likely to suffer chronic inflammation – which is associated with many of today's most pressing health concerns including diabetes, obesity, cardiovascular disease, and cancer.

"And those who consumed the most flavone compounds had improved levels of a protein (adiponectin) which helps regulate a number of metabolic processes including glucose levels.

"What we don't yet know is exactly how much of these compounds are necessary to potentially reduce the risk of type 2 diabetes," she added.

Prof Tim Spector, research collaborator and director of the TwinsUK study from King's College London, said: "This is an exciting finding that shows that some components of foods that we consider unhealthy like chocolate or wine may contain some beneficial substances. If we can start to identify and separate these substances we can potentially improve healthy eating. There are many reasons including genetics why people prefer certain foods so we should be cautious until we test them properly in randomised trials and in people developing early diabetes."

Raspberries Best For Phytonutrients

Topping that bowl of cereal with raspberries instead of strawberries, or sautéing kale instead of spinach for dinner can boost phytonutrient intake, which may help decrease risk for certain chronic diseases, including cardiovascular disease, cancer and diabetes.

A study found that despite the availability of a wide range of foods that contain phytonutrients, many Americans are getting phytonutrients from a relatively small number of specific foods, which are not necessarily the most concentrated sources. Top food contributors for several key phytonutrient families in the diet include oranges, orange juice, carrots, grapes, garlic, tomatoes, strawberries, prepared mustard, tea and various soy products, according to the study.

"Americans could improve their phytonutrient intake by choosing to eat more concentrated sources of phytonutrients as well as a wider variety," said Keith Randolph, Ph.D., Technology Strategist for Nutrilite. "For example, grapes are the top contributor of the phytonutrient family of anthocyanidins in most Americans' diets, but blueberries actually contain higher amounts of this phytonutrient. Research suggests anthocyanidins support heart health," Randolph added.

Phytonutrients are compounds that naturally occur in plants and provide a range of potential health benefits from promoting eye, bone and heart health to supporting immune and brain function. It's widely believed that the health benefits that phytonutrients may offer come from the pigments in fruits and vegetables that give these foods their vibrant reds, yellows, greens and other rich colors. Certain fruits and vegetables contain higher levels of these compounds, making them more concentrated and potentially more effective sources of phytonutrients.

Phytonutrient Intake Among Americans

The two groups analyzed in the study include adults who eat the recommended amount of fruits and vegetables, as compared to adults who fail to meet U.S. government guidelines on fruit and vegetable consumption based on two days of intake. Findings suggested that for most phytonutrients, there is little difference in the relative contributions of phytonutrients by food source between groups, although those who meet the recommended five to 13 servings per day were shown to consume greater quantities of certain phytonutrient-rich foods.

One key finding of the study concluded that, on average, Americans who consume the recommended amount of fruits and vegetables generally get two to three times more phytonutrients in their diet as compared to people who do not meet fruit and vegetable recommendations. This was true for all but two of the phytonutrients studied. Of note, these data relate to the findings of a previous study conducted by the Nutrilite Health Institute – America's Phytonutrient Report: Quantifying the Gap – that found eight in 10 Americans have a "phytonutrient gap," meaning they are missing out on health benefits provided by phytonutrients given their lack of fruit and vegetable intake.

Power Up Produce

For 10 of the 14 phytonutrients included in the analysis, a single food type accounted for approximately two-thirds or more of an individual's intake of the specific phytonutrient, regardless of whether that person was a high or low fruit and vegetable consumer. Based on the current study, the top food sources consumed by Americans for some selected phytonutrients were as follows:

Beta-carotene – carrots

Beta-cryptoxanthin – oranges/orange juice

Lutein/zeaxanthin – spinach

Ellagic acid – strawberries

Isothiocyanates – mustard

For each of these phytonutrients, however, there is a more highly concentrated food that could be chosen instead:

Beta-carotene – sweet potatoes

Sweet potatoes have nearly double the beta-carotene compared to carrots in a single serving.

Beta-cryptoxanthin – papaya

A serving of fresh papaya has roughly 15 times the beta-cryptoxanthin of an orange.

Lutein/zeaxanthin – kale

By substituting cooked kale for raw spinach, it is possible to triple lutein/zeaxanthin intake.

Ellagic acid – raspberries

Serving per serving, raspberries have roughly three times the ellagic acid compared to strawberries.

Isothiocyanates – watercress

Just one cup of watercress as the basis for a salad has about the same level of isothiocyanates as four teaspoons of mustard.

The overall goal is to encourage Americans to close their "phytonutrient gap" by increasing consumption of all phytonutrient-rich foods. Importantly, by "powering up produce" selection on a regular basis and by seeking a greater variety of fruits and vegetables, phytonutrient intakes can be increased.

"The study reiterates our earlier findings that American adults are missing out on the health benefits of fruits and vegetables by simply not including enough in their diet," said Randolph. "Additionally, these data highlight the importance of not only the quantity, but also the significant impact the quality and variety of the fruits and vegetables you eat can have on your health. All Americans can improve their phytonutrient intake by varying the fruits and vegetables they consume and by focusing on foods that have a higher concentration of certain phytonutrients," he added.

Strawberries, blueberries may cut heart attack risk in women

Eating three or more servings of blueberries and strawberries per week may help women reduce their risk of a heart attack by as much as one-third, researchers reported (January, 2013) in Circulation: Journal of the American Heart Association.

Blueberries and strawberries contain high levels of naturally occurring compounds called dietary flavonoids, also found in grapes and wine, blackberries, eggplant, and other fruits and vegetables. A specific sub-class of flavonoids, called anthocyanins, may help dilate arteries, counter the buildup of plaque and provide other cardiovascular benefits, according to the study.

"Blueberries and strawberries can easily be incorporated into what women eat every week," said Eric Rimm D.Sc., senior author and Associate Professor of Nutrition and Epidemiology at the Harvard School of Public Health in Boston, Mass. "This simple dietary change could have a significant impact on prevention efforts."

Blueberries and strawberries were part of this analysis simply because they are the most-eaten berries in the United States. Thus, it's possible that other foods could produce the same results, researchers said.

Scientists from the Harvard School of Public Health in the United States and the University of East Anglia, United Kingdom conducted a prospective study among 93,600 women ages 25 to 42 who were registered with the Nurses' Health Study II. The women completed questionnaires about their diet every four years for 18 years.

During the study, 405 heart attacks occurred. Women who ate the most blueberries and strawberries had a 32-percent reduction in their risk of heart attack compared to women who ate the berries once a month or less – even in women who otherwise ate a diet rich in other fruits and vegetables.

"We have shown that even at an early age, eating more of these fruits may reduce risk of a heart attack later in life," said Aedín Cassidy, Ph.D., lead author and head of the Department of Nutrition at Norwich Medical School of the University of East Anglia in Norwich, United Kingdom.

The findings were independent of other risk factors, such as age, high blood pressure, family history of heart attack, body mass, exercise, smoking, caffeine or alcohol intake.

The American Heart Association supports eating berries as part of an overall balanced diet that also includes other fruits, vegetables and whole-grain products. Eating a variety of foods is the best way to get the right amounts of nutrients.

Chemicals in blueberries, raspberries, and strawberries could be mood-enhancers

New evidence reveals the possibility of mood-enhancing effects associated with some flavors, stemming at least in part from natural ingredients bearing a striking chemical similarity to valproic acid, a widely used prescription mood-stabilizing drug, scientists reported in Philadelphia. This effect joins those previously reported for chocolate, teas and some other known comfort foods.

"Molecules in chocolate, a variety of berries and foods containing omega-3 fatty acids have shown positive effects on mood. In turn, our studies show that some commonly used flavor components are structurally similar to valproic acid," said Karina Martinez-Mayorga, Ph.D., leader of a research team that has been studying the effects of flavors on mood. She described research done while working at the Torrey Pines Institute for Molecular Studies, and now is with the Chemistry Institute at the National Autonomous University of Mexico.

Sold under brand names that include Depakene, Depakote and Stavzor, valproic acid is used to smooth out the mood swings of people with manic-depressive disorder and related conditions.

"The large body of evidence that chemicals in chocolate, blueberries, raspberries, strawberries, teas and certain foods could well be mood-enhancers encourages the search for other mood modulators in food," noted Martinez-Mayorga.

Martinez-Mayorga pointed out that the need for a broad spectrum of mood modulators is fostering research not just in the pharmaceutical industry, but in the food and beverage industries as well. Food industry research, however, focuses on less-severe mood changes. People have recognized the mood-altering properties of various foods for years. Now Martinez-Mayorga's team, and other research groups, is seeking to identify the chemical compounds that moderate mood swings, help maintain cognitive health, improve mental alertness and delay the onset of memory loss.

Her study involved use of techniques of chemoinformatics _ the application of informatic methods to solve chemical problems _ to screen the chemical structures of more than 1,700 food flavor ingredients for similarities to approved antidepressants, marketed drugs and agents with reported antidepressant activity. The main result so far in the ongoing project involves valproic acid. In the future, she said that the team plans to move from the area of analyzing the database to actually begin testing the flavor/mood hypothesis experimentally. The end result may be dietary recommendations or new nutritional supplements with beneficial mood effects, she added.

"It is important to remember that just eating foods that may improve mood is not a substitute for prescribed antidepressive drugs," Martinez-Mayorga cautioned. And for people not requiring medication, she notes that eating specific foods and living a healthful lifestyle can generally boost mood.

Strawberries, blueberries may cut heart attack risk in women

Eating three or more servings of blueberries and strawberries per week may help women reduce their risk of a heart attack by as much as one-third, researchers reported (January, 2013) in Circulation: Journal of the American Heart Association.

Blueberries and strawberries contain high levels of naturally occurring compounds called dietary flavonoids, also found in grapes and wine, blackberries, eggplant, and other fruits and vegetables. A specific sub-class of flavonoids, called anthocyanins, may help dilate arteries, counter the buildup of plaque and provide other cardiovascular benefits, according to the study.

"Blueberries and strawberries can easily be incorporated into what women eat every week," said Eric Rimm D.Sc., senior author and Associate Professor of Nutrition and Epidemiology at the Harvard School of Public Health in Boston, Mass. "This simple dietary change could have a significant impact on prevention efforts."

Blueberries and strawberries were part of this analysis simply because they are the most-eaten berries in the United States. Thus, it's possible that other foods could produce the same results, researchers said.

Scientists from the Harvard School of Public Health in the United States and the University of East Anglia, United Kingdom conducted a prospective study among 93,600 women ages 25 to 42 who were registered with the Nurses' Health Study II. The women completed questionnaires about their diet every four years for 18 years.

During the study, 405 heart attacks occurred. Women who ate the most blueberries and strawberries had a 32-percent reduction in their risk of heart attack compared to women who ate the berries once a month or less – even in women who otherwise ate a diet rich in other fruits and vegetables.

"We have shown that even at an early age, eating more of these fruits may reduce risk of a heart attack later in life," said Aedín Cassidy, Ph.D., lead author and head of the Department of Nutrition at Norwich Medical School of the University of East Anglia in Norwich, United Kingdom.

The findings were independent of other risk factors, such as age, high blood pressure, family history of heart attack, body mass, exercise, smoking, caffeine or alcohol intake.

The American Heart Association supports eating berries as part of an overall balanced diet that also includes other fruits, vegetables and whole-grain products. Eating a variety of foods is the best way to get the right amounts of nutrients.

Berries keep your brain sharp

A new study from Brigham and Women's Hospital found that certain berries may delay memory decline in older women

Berries are good for you, that's no secret. But can strawberries and blueberries actually keep your brain sharp in old age? A new study by researchers at Brigham and Women's Hospital (BWH) finds that a high intake of flavonoid rich berries, such as strawberries and blueberries, over time, can delay memory decline in older women by 2.5 years. This study is published by Annals of Neurology, a journal of the American Neurological Association and Child Neurology Society, on April 26, 2012.

"What makes our study unique is the amount of data we analyzed over such a long period of time. No other berry study has been conducted on such a large scale," explained Elizabeth Devore, a researcher in the Channing Laboratory at BWH, who is the lead author on this study. "Among women who consumed 2 or more servings of strawberries and blueberries each week we saw a modest reduction in memory decline. This effect appears to be attainable with relatively simple dietary modifications."

The research team used data from the Nurses' Health Study—a cohort of 121,700 female, registered nurses between the ages of 30 and 55—who completed health and lifestyle questionnaires beginning in 1976. Since 1980, participants were surveyed every four years regarding their frequency of food consumption. Between 1995 and 2001, memory was measured in 16,010 subjects over the age of 70 years, at 2-year intervals. Women included in the present study had a mean age of 74 and mean body mass index of 26.

Findings show that increased consumption of blueberries and strawberries was associated with a slower rate of memory decline in older women. A greater intake of anthocyanidins and total flavonoids was also associated with reduced memory decline. Researchers observed that women who had higher berry intake had delayed memory decline by up to 2.5 years.

"We provide the first epidemiologic evidence that berries appear to slow progression of memory decline in elderly women," notes Dr. Devore. "Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to reduce memory decline in older adults."

Eating berries protects men against Parkinson's disease

Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson's disease, according to new research by Harvard University and the University of East Anglia (UEA).

Published April, 2012 in the journal Neurology ®, the findings add to the growing body of evidence that regular consumption of some flavonoids can have a marked effect on human health. Recent studies have shown that these compounds can offer protection against a wide range of diseases including heart disease, hypertension, some cancers and dementia.

This latest study is the first study in humans to show that flavonoids can protect neurons against diseases of the brain such as Parkinson's.

Around 130,000 men and women took part in the research. More than 800 had developed Parkinson's disease within 20 years of follow-up. After a detailed analysis of their diets and adjusting for age and lifestyle, male participants who ate the most flavonoids were shown to be 40 per cent less likely to develop the disease than those who ate the least. No similar link was found for total flavonoid intake in women.

The research was led by Dr Xiang Gao of Harvard School of Public Health in collaboration with Prof Aedin Cassidy of the Department of Nutrition, Norwich Medical School at UEA.

"These exciting findings provide further confirmation that regular consumption of flavonoids can have potential health benefits," said Prof Cassidy.

"This is the first study in humans to look at the associations between the range of flavonoids in the diet and the risk of developing Parkinson's disease and our findings suggest that a sub-class of flavonoids called anthocyanins may have neuroprotective effects."

Prof Gao said: "Interestingly, anthocyanins and berry fruits, which are rich in anthocyanins, seem to be associated with a lower risk of Parkinson's disease in pooled analyses. Participants who consumed one or more portions of berry fruits each week were around 25 per cent less likely to develop Parkinson's disease, relative to those who did not eat berry fruits. Given the other potential health effects of berry fruits, such as lowering risk of hypertension as reported in our previous studies, it is good to regularly add these fruits to your diet."

Flavonoids are a group of naturally occurring, bioactive compunds found in many plant-based foods and drinks. In this study the main protective effect was from higher intake of anthocyanins, which are present in berries and other fruits and vegetables including aubergines, blackcurrants and blackberries. Those who consumed the most anthocyanins had a 24 per cent reduction in risk of developing Parkinson's disease and strawberries and blueberries were the top two sources in the US diet.

Eating berries may activate the brain's natural housekeeper for healthy aging

Scientists have reported the first evidence that eating blueberries, strawberries, and acai berries may help the aging brain stay healthy in a crucial but previously unrecognized way. Their study, presented at the 240th National Meeting of the American Chemical Society (ACS), (2010) concluded that berries, and possibly walnuts, activate the brain's natural "housekeeper" mechanism, which cleans up and recycles toxic proteins linked to age-related memory loss and other mental decline.

Shibu Poulose, Ph.D., who presented the report, said previous research suggested that one factor involved in aging is a steady decline in the body's ability to protect itself against inflammation and oxidative damage. This leaves people vulnerable to degenerative brain diseases, heart disease, cancer, and other age-related disorders.

"The good news is that natural compounds called polyphenolics found in fruits, vegetables and nuts have an antioxidant and anti-inflammatory effect that may protect against age-associated decline," said Poulose, who is with the U. S. Department of Agriculture-Agricultural Research Service (USDA-ARS) Human Nutrition Research Center on Aging in Boston. Poulose did the research with James Joseph, Ph.D., who died June 1. Joseph, who headed the laboratory, pioneered research on the role of antioxidants in fruits and nuts in preventing age-related cognitive decline.

Their past studies, for instance, showed that old laboratory rats fed for two months on diets containing 2 percent high-antioxidant strawberry, blueberry, or blackberry extract showed a reversal of age-related deficits in nerve function and behavior that involves learning and remembering.

In the new research, Poulose and Joseph focused on another reason why nerve function declines with aging. It involves a reduction in the brain's natural house-cleaning process. Cells called microglia are the housekeepers. In a process called autophagy, they remove and recycle biochemical debris that otherwise would interfere with brain function.

"But in aging, microglia fail to do their work, and debris builds up," Poulose explained. "In addition, the microglia become over-activated and actually begin to damage healthy cells in the brain. Our research suggests that the polyphenolics in berries have a rescuing effect. They seem to restore the normal housekeeping function. These findings are the first to show these effects of berries."