In this day and age, healthy options when it comes to food and lifestyle are readily available. With medical advancement on our side and all kinds of supplements available over the counter, we’re more or less equipped to handle anything life throws at us. Sometimes, however, the most effective solution is also the simplest. In the case of strokes in women, for example, eating citrus fruits may help keep these at bay, says a study published in Stroke: Journal of the American Heart Association.
According to researchers, citrus fruits contain flavonoids—a compound usually found in other fruits, vegetables, dark chocolate, and red wine. Because of these flavonoids, our body experiences improved blood vessel function. They also provide anti-inflammatory benefits that keep us from getting a stroke.
Studying 14 years’ worth of follow-up data from other research, the authors of the study were able to access information on 69, 622 women who reported their eating habits every four years. They zeroed in on the women’s consumption of the six main subclasses of flavonoids usually found in a US diet, mainly: flavanones, anthocyanins, flavan-3-ols, flavonoid polymers, flavonols, and flavones
Results didn’t detect any significant relationship between total flavonoid consumption and stroke risk. Upon observing the women’s consumption of flavonoid in citrus, however, researchers found that those who ate more citrus fruits experienced a 19-percent drop in the risk rate of blood clot-related strokes than those who ate less of them.
While a previous study has shown that citrus fruits and juice drinks do protect against ischemic stroke and intracerebral hemorrhage, the researchers recommend that we consume more citrus fruits instead since commercial juice drinks tend to contain a lot more sugar, which can also be unhealthy for us in the long run.
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