Eating citrus fruit lowers stroke risk
A compound in citrus fruits may reduce women`s stroke risk, a study has said.
The study examines how consuming flavonoid subclasses affects the risk of stroke, Xinhua reported.
Flavonoids are a class of compounds present in fruits, vegetables, dark chocolate and red wine.
`Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk,` said Aedin Cassidy, lead author and professor of nutrition at the University of East Anglia in Britain.
`Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti- inflammatory effect.`The study was published Thursday in Stroke: Journal of the American Heart Association.
Cassidy and colleagues used 14 years of follow-up data from the Nurse`s Health Study, which included 69,622 women who reported their food intake, including details on fruit and vegetable consumption every four years.