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Study links flavonoids to brain health
A 20-year study of more than 130,000 people found reduced risk of Parkinson's disease in those who ate foods rich in flavonoids, including berries, herbs, nuts and red wine. Men showed the most benefit, with men eating the most flavonoids 40% less likely to develop Parkinson's disease than men eating the least.
Men's Health (4/9)
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