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Regina Bailey

Citrus Fruit and Reduced Stroke Risk

By February 29, 2012

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Citrus Fruit
Image Credit: Suat Eman FreeDigitalPhotos.net

Did you know that eating citrus fruit could lower your risk of stroke? Research conducted with women showed that those who ate high amounts of flavonoid containing citrus had a 19 percent lower risk of having an ischemic stroke than women who did not. Ischemic strokes are caused by blood clots that travel to the brain. Most of the flavonoids consumed came from oranges and grapefruit.

According to the study's lead author Aedín Cassidy, "Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti-inflammatory effect." Flavonoids are also present in vegetables, dark chocolate, and red wine. The researchers contend that more studies need to be conducted concerning the relationship between flavonoid consumption and stroke risk to ascertain why the association exists.

Learn more about this study, see:


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