Results of a new study conducted by Norwich Medical School of the University of East Anglia (UEA) in the UK have suggested that increased consumption of citrus fruit could help women reduce the risk of a stroke.
The study, which has been published in 'Stroke: Journal of the American Heart Association', concentrated on a range of compounds called flavanoids which are thought to be beneficial to blood vessels.
Results showed that women eating high amounts of citrus containing the sub-group flavanones, which are found in oranges and grapefruit, had a 19 per cent lower risk of suffering blood clot-related strokes.
'Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk,' said study lead author and professor of nutrition at Norwich Medical School, Dr Aedín Cassidy.
Cassidy noted that flavonoids are thought to provide some protection against stroke by improving blood vessel function and reducing inflammation.
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