Citrus fruit may lower stroke risk

A study has revealed that a compound in citrus fruits may reduce women’s stroke risk. The study examines how consuming flavonoids subclasses affects the risk of stroke, Xinhua reported.

Flavonoids are a class of compounds present in fruits, vegetables, dark chocolate and red wine. “Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk,” said Aedin Cassidy, lead author and professor of nutrition at the University of East Anglia in Britain.

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