Study shows blueberries reduce risk of Parkinson’s

Date posted: April 9, 2014

Lila holds juice and blueberries.Courtesy of PHHIDr. Mary Ann Lila, Plants for Human Health Institute director, is part of a team that has linked blueberry consumption to reduced risk for Parkinson’s disease.

A recent study has shown that consumption of blueberries, long considered a “super food,” may protect human brain performance and reduce the risk of contracting Parkinson’s disease. In the United States, it is estimated that one million people suffer from Parkinson’s, which is the 14th leading cause of death in the country, according to the National Parkinson Foundation.

Read full news story from the Plants for Human Health Institute.

Share this story:
Share on FacebookTweet about this on TwitterShare on Google+Pin on Pinterest

From Issue: Category: , ,

Tags: , ,

Comments are closed.

Privacy Statement | University Policies | Contact