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Health

Eating citrus fruits may decrease risk of stroke in women

02/28/2012

This article was translated by an automatic translation system, and was therefore not reviewed by people.


 




Compounds present in citrus fruits may reduce the risk of stroke in women, says a study published in the journal of the American Heart Association this week. Known as flavonoids, are also common in vegetables, red wine and dark chocolate.

The researchers used data collected from 69.622 women in the last 14 years in the UK, who reported what they ate every four years. The research team examined six types of flavonoids used regularly in the diet of Americans and their relationship with the risk of cerebral ischemia and hemorrhage.

When women consumed large quantities of citrus, a type of flavonoid in food up to 19% reduced risk of strokes caused by blood clots - that clog blood vessels in the brain.

This type of flavonoid obtained was mainly orange and grapefruit juice (82%). Scientists say the best way to consume the beneficial flavonoids is through the fruit, since the commercial juices have too much sugar.

Previous studies showed the relationship between citrus fruits in reducing the risk of ischemic stroke and intracranial hemorrhage.

In Sweden, previous research had found that consumption of antioxidant fruits and vegetables also led to reduced risk of stroke in women. Work has also shown the benefits of fruits such as apples and pears for the decrease in cases of stroke.



Source: G1 News

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This article was translated by an automatic translation system, and was therefore not reviewed by people.

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