MORE GOOD NEWS Berries May Lower the
Risk of Parkinson’s A recent study by researchers at the Harvard School of Public Health, in Boston, that followed 125,000 sub- jects for 20 to 22 years, confirms that eating berries can lower the risk of Parkinson’s disease. The participants who consumed the most flavonoids, especially the anthocyanins found mostly in berries, had a much lower risk of developing the disease than those whose diet contained less or different classes of flavonoids.
Berries Help Fight Pain and
Heart Disease A natural form of aspirin—salicylic acid—has been found in berries that grow on canes, such as blackber- ries, blueberries and raspberries. The Oregon State University’s Depart- ment of Food Science and Technology reports that the salicylic acid found in these caneberries could prove to have effects similar to aspirin in protect- ing against heart disease. A 100-gram serving (about ¾ cup) of red raspber- ries, for example, contains about 5 milligrams of salicylic acid.
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