Citrus Fruits May Help Reduce Risk Of Stroke, Eating citrus fruits, especially oranges and grapefruit, because of the flavonone they contain, may lower women's risk of developing clot-associated or ischemic stroke
The researchers wanted to examine more closely how consumption of foods containing different classes of flavonoids affected the risk of stroke.
Flavonoids are a group of compounds found in fruits, vegetables, dark chocolate and red wine.
Study lead author and professor of nutrition at Norwich Medical School, Dr AedÃn Cassidy, told the press:
"Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk."
A stroke is where part of the brain shuts down because of loss of blood supply, caused either by a blockage or embolism that stops the blood flow (ischemia), or due to leakage caused by a hemorrhage.
n this study, oranges and orange juice (82%) and grapefruit and grapefruit juice (14%) had the highest amounts of flavonones. But the researchers said if you are looking to increase your intake, then go for the fruit rather than the juice, because the latter tends to be accompanied by high amounts of sugar.
