Eating oranges and other citrus fruits can possibly help the reduction of the risk of stroke, suggests a new research. The researchers focused on substances called flavanones, which exist in citrus fruits. The researcher Aedin Cassidy, of the University of East Anglia in Britain, said that the data provide strong evidence that eating more citrus fruits as part of your daily intake of fruit and vegetables can reduce the risk of ischemic stroke. The researchers said that the flavonoids in citrus fruits improve vascular function and reduce inflammation, effect which has been linked to the stroke, stated most researchers. The research is published in the online edition of the journal ‘Stroke’.

The flavanones are a sort of flavonoids. Besides fruits and vegetables, flavonoids are found in red wine and dark chocolate. Researchers have focused in 6 subcategories of flavonoids, including the flavanones. The researchers evaluated data during 14 years of the research “US Nurses’ Health Study”. The new study included nearly 70,000 women, who reported food intake every four years, as well as
information on their fruit and vegetables consumption. During th review 1.803 strokes occurred. Approximately half of them were associated with thrombosis. The total flavonoid intake did not reduce the risk of stroke as opposed to hiring flavanones. Women who consumed the most flavanones appeared 19% lower risk of stroke, compared to those consuming the least. The researchers found that 95% mean flavanones that were consumed, came from citrus, mainly orange and grapefruit. Those consuming more citrus had 10% less risk of stroke compared to those who didn’t consume any of it. Vitamin C was also associated with a lower risk.

Women with the lowest intake of flavanones, took about 150 milligrams of flavonoids per day or less than 470 of the group with the highest intake. Those who consumed the greatest amount of flavonoids also smoked less and exercised more. They ate more fiber, vegetables and fruits and less caffeine and alcohol. While the relationship between consumption flavanones and the reduced risk of stroke was discovered, there wasn’t a proven, causal connection. Additional research is needed in order to understand the relationship between flavanone consumption and the risk for stroke, stated the researchers. While the study included only women, the researchers speculate that the findings will also relate to men.

Sources: ‘Stroke’

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