Eating grapefruit can lower your risk of a stroke
Women who eat oranges, grapefruits and other citrus fruit reduce their risk of a stroke, researchers claim.
The study looked at stroke risk and the consumption of fruits and vegetables that contain flavonoids, anti-oxidant compounds that are anti-inflammatory and improve blood vessel function.
The flavonoids found in citrus fruits – flavanones – appeared to give the most protection against stroke.
Women who consumed the highest amount of flavanones had a 19 percent lower risk of a blood-clot related stroke.
The study involved thousands of women taking part in the ongoing Nurses’ Health Study in the US, but experts believe the benefits may also apply to men.