Previous studies suggest that eating fruits and vegetables helps protect against strokes, and many believe that antioxidant compounds known as flavonoids may explain why, because they have been shown to improve blood vessel function and they have anti-inflammatory effects.
Among other things, flavonoids give fruits and veggies their vibrant colors. They are also found in chocolate and red wine. By some estimates there are more than 5,000 of them.
In the newly published study, flavonoids abundant in citrus fruits known as flavanones appeared to give the most protection against stroke.
Women whose diets included the highest amount of flavanones had a 19% lower risk of suffering a blood-clot-related stroke than women with the lowest intake of the compound.
“Our study supports the conclusion that flavanones are associated with a modest reduction in stroke risk,” says researcher Kathryn M. Rexrode, MD, MPH, of Boston’s Harvard Medical School and Brigham and Women’s Hospital.
Source:http://www.webmd.com/stroke/news/20120223/citrus-fruits-may-lower-womens-stroke-risk
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