Women who make a habit of eating (and drinking) higher amounts of citrus fruits like oranges, grapefruits, limes and lemons are less likely to suffer from ischemic strokes, according to a new study released this week.
Flavanones, a key compound found in citrus foods, is the primary component linking these foods to the reduced likeliness of this particular type of stroke in women.
The study was released by a group of researchers from Norwich Medical School in the University of East Anglia who surveyed data collected over 14 years and analyzed reports from over 70,000 women.
The study results revealed that “while no benefit was found between total flavonoid consumption and the risk of stroke, women who consumed greater amounts of flavanones, the compound found in citrus fruits, had a 19 percent lower risk of ischemic stroke than women who ate the least amounts.”
In addition to citrusy fruits like oranges and grapefruits, flavanones can also be found in dark chocolate, vegetables and red wine.
