A compound found in such citrus fruits as oranges and grapefruits has been associated with lower stroke risk in women. A new study was able to identify flavanoids in citrus fruits, known as flavanones, which seem to provide the most protection against strokes. Flavanoids are antioxidant compounds that give fruits and vegetables their vibrant colors; they are also present in chocolate and red wine.
The study found that women whose diets included the most amount of flavanones had 19 percent lower risk of suffering from a blood-clot-related stroke, when compared against women who had the lowest intake of the compound.
Researcher Kathryn M. Rexrode, MD, MPH, of the Harvard Medical School and Brigham and Women’s Hospital, shared: “Our study supports the conclusion that flavanones are associated with a modest reduction in stroke risk.”
Rexrode and her colleagues at Harvard worked with researchers from Norwich Medical School in the United Kingdom in an attempt to achieve a better understanding of the impact of six specific sub-types of flavonoids on stroke risk. Their efforts consisted of performing an analysis on 14 years’ worth of follow-up data on nearly 70,000 female nurses, who participated in a nationwide study on women’s health.
The participants were asked to fill out questionnaires detailing the foods they ate, upon enrollment into the study and every four years after.
Rexrode clarifies, however, that there is a need for further research in order to confirm their findings. “I would certainly not recommend that anyone take flavanone supplements based on this research,” he said.