Eating Citrus Fruit May Lower Women's Stroke Risk
Date: 27.2.2012
A compound in citrus fruits may reduce your stroke risk, according to research reported in Stroke: Journal of the American Heart Association. Eating higher amounts of a compound in citrus fruits, especially oranges and grapefruit, may lower ischemic stroke risk. Women who ate high amounts of the compound had a 19 percent lower risk of ischemic stroke than women who consumed the least amount.
As expected, the researchers didn't find a beneficial association between total flavonoid consumption and stroke risk, as the biological activity of the sub-classes differ. However, they found that women who ate high amounts of flavanones in citrus had a 19 percent lower risk of blood clot-related (ischemic) stroke than women who consumed the least amounts.
