Study: Oranges and grapefruits can cut stroke risk

New research from the University of East Anglia suggests that eating grapefruits and oranges can cut the risk of stroke, reports The Daily Mail.

The study shows that both the whole fruit and juices protect against a ‘brain attack’, probably due to their high content of a certain type of antioxidant.

The research team based at Norwich Medical School in the University of East Anglia investigated the strength of protection from flavonoids, the antioxidant compounds present in fruits and vegetables.

They found that women who ate high amounts of flavanones present in citrus had a 19 per cent lower risk of ischemic stroke than women who consumed the least amounts.

Lead researcher Aedin Cassidy, professor of nutrition, said “Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk.

“Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti-inflammatory effect.”