Oranges and grapes cut the risk of stroke


Lord of Penmai
Jul 5, 2011
Oranges and grapes cut the risk of stroke

Want to reduce the risk of a stroke? Eat oranges and grapefruit daily, if possible , says a study.

Researchers at Norwich Medical School in the University of East Anglia have found that oranges and grapefruit protect against a 'brain attack' due to anti-inflammatory properties, the Stroke journal reported.

For their study, researchers analysed 69,622 women who were taking part in the ongoing Nurses' Health Study in US.

They investigated the strength of protection from flavonoids, a class of antioxidant compounds present in fruits, vegetables, dark chocolate and red wine.

The study used 14 years of follow-up data provided by 69,622 women who reported their fruit and vegetable intake every four years.

The team examined the relationship of the six main subclasses of flavonoids with risk of ischemic, hemorrhagic and total stroke.

Women who ate high amounts of flavanones in citrus had a 19% lower risk of blood clot-related (ischemic) stroke than women who consumed the least amounts, the Daily Mail reported. PTI

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