PD
Flavonoids May Reduce Mortality Risk For People With Parkinson’s Disease
People with Parkinson’s disease (PD) who eat more flavonoids—compounds found in richly colored foods like berries, cocoa and red wine—may have a lower mortality risk than those who don’t, according to a new study. Specifically, the researchers found that when people who had already been diagnosed with PD ate more flavonoids, they had a lower ...
Bastyr University Researcher Launches Program for Those With Parkinson’s Disease
In 2014, Dale Bredesen, MD, demonstrated reversal of cognitive decline in an Alzheimer’s population using a comprehensive, personalized therapeutic program.* Bastyr University researcher Laurie Mischley, ND, MPH, PhD thinks a similar approach can also be applied to Parkinson’s disease (PD). “There are plenty of established strategies for slowing, and even reversing, PD,” said Dr. Mischley. “Most ...
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