Citrus fruits, tangerines prevent stroke in women

A diet rich in fruits such as oranges and grapefruit may reduce the risk of stroke in women, a new study in the American Heart Association magazine says.

In the study, women who ate the least citrus fruit were 19 percent more likely to have an ischemic stroke than those who ate the most. In an ischemic stroke, blood flowing to the brain is blocked, sometimes blocking the artery.

Previously, studies showed the benefits of consuming fruits in general.The compound flavonoids found in fruits, vegetables, dark chocolate and red wine are very beneficial for human health. But scientists have recently focused their research on different fruits because not all flavonoids are effective against stroke.

Eating lots of citrus fruits reduces the risk of ischemia

Experts say the new study shows no association between flavonoids and stroke risk. However, citrus fruits contain a group of substances in the flavonoids compound. This group of substances, called flavanones , is involved in reducing the risk of stroke.

Flavanones can be found in citrus fruit juices, but scientists recommend that we eat fruit. Because commercial fruit juices often contain lots of sugar.

The researchers followed 69,622 women over a 14-year period. They check and collect reports on diets (consumption of food including details of fruits and vegetables) of participants every 4 years. They then analyzed six major compounds such as flavonoids - flavanones, anthocyanins, flavan-3-ols, flavonoid, flavonol and flavon pholymers.

"Flavanones can reduce the risk of stroke in women through a number of mechanisms including improved circulation and anti-inflammatory blood vessels , " said Aedin Cassidy, professor of nutrition at the University of East Anglia, England.

Previous studies on fruit consumption and stroke risk have had mixed results. For example, one study found a link between the consumption of white intestinal fruits such as apples, pears and reduced risk of stroke but did not find the same thing with citrus fruits.

Experts say: "We need to conduct more research to understand more about the link between flavanone and the risk of stroke."