Eating and drinking foods rich in flavonoids, including berries, tea, apples and red wine, can lower the risk of developing Parkinson’s disease, new research suggests. Researchers at the Harvard School of Public Health in Boston examined the correlation between flavonoid intake and risk of Parkinson’s disease in men participating in the Health Professional Follow-up Study and women in the Nurse’s Health Study. While the highest intake of total flavonoids indicated up to 40% lower risk for men, only consumption of several weekly servings of berries showed a risk reduction in women. Parkinson’s disease is a degenerative condition of the central nervous system, affecting about 500,000 Americans, according to the National Institute of Neurological Disorders and Stroke. Flavonoids are substances found in plant foods that help prevent damage to human cells, known as oxidative damage. Berries such as strawberries are rich in anthocyanins, a type of flavonoid. The anthocyanins in berries have been shown to protect cells from oxidative damage and also have an anti-inflammatory effect, which may be how they help reduce Parkinson’s risk. When researchers looked at the dietary compounds individually, it was clear that berries benefitted everyone, lowering the risk of Parkinson’s disease by about 25 percent for those consuming only two servings of berries a week.

From Neurology®: Habitual intake of dietary flavonoids and risk of Parkinson’s disease X. Gao, A. Cassidy, M.A. Schwarzshild, et al. Neurology 2012;78; 1138;

Published online before print April 4, 2012; DOI 10.1212/WNL.0b013e31824f7fc4 http://www.neurology.org/content/78/15/1138.short?rss=1

Strawberries have been found to help lower LDL cholesterol. The study, conducted by David J.A. Jenkins, MD, PhD, backs existing evidence that touts strawberries as one of the most nutrient-rich foods. It showed that the antioxidant power in strawberries can improve and maintain the effectiveness of cholesterol- lowering diets.

The 2.5-year University of Toronto study focused on 28 men and women with high cholesterol who were previously on a diet to lower cholesterol that included soy, oat bran, plant sterols and nuts. One half of the group was instructed to eat approximately 3 cups of strawberries per day for a month while the other group consumed additional oat bran bread during the same time frame.

Results showed that eating strawberries had several positive effects. While continuing to maintain their lowered blood cholesterol and triglyceride levels, the strawberries also reduced oxidative damage to LDL cholesterol. LDL becomes even more damaging when it becomes oxidized. Furthermore, the strawberries improved the taste of the cholesterol- lowering diet. Overall, the research showed that strawberries can improve the effectiveness of diets designed to lower the risk of coronary heart disease.

Jenkins DJ, Nguyen TH, Kendall CW, Faulkner DA, Bashyam B, Kim IJ, Ireland C, Patel D, Vidgen E, Josse AR, Sesso HD, Burton-Freeman B, Josse RG, Leiter LA, Singer W. The effect of strawberries in a cholesterol-lowering dietary portfolio. Metabolism. 2008 Dec;57(12):1636-44.

High concentrations of LDL cholesterol, particularly oxidized LDL cholesterol are a risk factor for cardiovascular disease. Diets to lower cholesterol include foods such as soy, oat bran (a source of viscous fiber), plant sterols and nuts. In an ongoing study at the University of Toronto, researchers found that the Portfolio Diet, which includes all of these foods, can significantly reduce total and LDL cholesterol. A study was conducted to determine the effect of replacing some of the oat bran in the Portfolio Diet with strawberries. Subjects were given either one pound of strawberries or the equivalent amount of calories in oat bran bread daily for one month. Results showed that strawberry supplementation reduced the oxidative damage to LDL, and increased the palatability of the diet while maintaining LDL cholesterol and the ratio of total to HDL cholesterol.

The effect of strawberries in a cholesterol-lowering dietary portfolio. Jenkins DJ, Nguyen TH, Kendall CW, Faulkner DA, Bashyam B, Kim IJ, Ireland C,Patel D, Vidgen E, Josse AR, Sesso HD, Burton-Freeman B, Josse RG, Leiter LA,Singer W. Metabolism. 2008 Dec;57(12):1636-1644.

Nutritious, low-calorie foods such as strawberries will be enjoying the spotlight even more as obesity continues to be the leading public health concern and the concept of nutrient density gains acceptance. “Nutrient density” has been an important nutritional principle for years, but experts expect the 2010 Dietary Guidelines for Americans to provide more clarification and guidance on how to eat a nutrient-dense diet.

As part of The Nutrient Rich Foods Coalition, California Strawberries are in a prime position to benefit from the scientific research and promotional efforts of this on-trend group. The Coalition, comprised of members that represent the five basic MyPyramid food groups, focuses on supporting scientific and market research to develop tools that help consumers understand the concept of nutrient density and incorporate the concept into their lifestyles.

Given the major focus on obesity prevention going on in the U.S., the nutrient rich foods approach is useful and appealing not just for its emphasis on maximizing nutrition, but because making every calorie count is a cornerstone of a sound weight control program. For additional information on the Nutrient Rich Foods Coalition, visit their website at: www.nutrientrichfoods.org

The scientific concept of nutrient density has been around for a long time in the nutrition community. A nutrient-dense food is one that provides substantial amounts of nutrients-vitamins, minerals, fiber and phytonutrients-for the calories it delivers. In other words, it’s the nutritional equivalent to getting “the most bang for your buck.” Both the Dietary Guidelines for Americans and USDA’s My Pyramid urge Americans to choose nutrient-dense foods.

Fresh strawberries earned an Overall Nutritional Quality Index score of 100-the top score, based on the Yale Griffin Prevention Research Center’s Overall Nutritional Quality Index (ONQI).

ONQI was developed over two years by a team of 12 leading nutrition experts. The scores are based on 30 different nutritional parameters and then assigning each food a composite number that takes all those factors into account. Look for ONQI scores in over 5,000 supermarkets across the country this fall. Strawberries, with their red-hot nutritional profile, make a stellar showing with their perfect ONQI score with in-store signage and educational information about the importance of choosing nutrient dense foods for health.