The component of citrus fruit may lower the risk of stroke – research indicates nearly 70. women. Information on this subject is provided by the magazine “Stroke”.
Researchers from the University of East Anglia in Norwich came to such conclusions after analyzing data collected over 14 years among nearly 70. women (in a study called Nurse’s Health Study). Once in four years, the ladies provided information on the food they consume, especially fruit and vegetables.
The analysis was carried out for the content of plant compounds in the diet called flavonoids and the overall risk of stroke, as well as ischemic and hemorrhagic stroke.
Flavonoids act as dyes and antioxidants in plants (they neutralize free radicals), and also provide natural protection against fungi and insects. The researchers considered six major subgroups of flavonoids that are part of the American diet. These were flavonones, anthocyanins, flavono-3-oils, polymeric flavonoids, flavonols and flavones.
There was no association between total flavonoid consumption and risk of stroke. However, women whose diets were rich in citrus flavonones had about 20 percent. lower risk of ischemic stroke (ie, caused by a clot blocking an artery) compared with women who consumed the least.
According to the authors of the study, the results of the latest epidemiological studies confirm the results of previous experimental studies, which showed that citrus ingredients have a protective effect on the heart.
This may be due in part to the anti-inflammatory effects of flavonones and their beneficial effects on blood vessel walls, which is associated with a lower risk of atherosclerosis.
In the latest research, the sources of flavonones were mainly (i.e. 82%) oranges and orange juice, followed by grapefruit and grapefruit juice (14%). However, researchers recommend increasing consumption of citrus fruits, not juices, due to the high sugar content of those produced for the market.
In their opinion, more research is needed to verify the existence of a link between flavone consumption and the risk of stroke and to better understand what it is, the authors conclude.