Recently, a study published in Stroke: Journal of the American Heart Association revealed that citrus fruits help in lowering the risk of stroke. It examined that how flavonoid that refers to a set of compounds that are present in fruits, vegetable, red wine and dark chocolates help in reducing the chances of stroke to a person.
Aedin Cassidy is the lead author of this study. He is the professor of nutrition at the University of East Anglia in Britain. With the help of this study, he tried to explain that how higher contents of fruit, vegetable and specifically vitamin C are linked to lower risk of stroke. He said, "Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti- inflammatory effect".
For conducting this study, Cassidy and his colleagues reviewed follow-up data of last 14 years. This data was taken from the Nurse's Health Study and it included the intake details of 69,622 women and what all they use to include in their daily fruit and vegetable diet.
Then the researchers examined the correlation between the six main subclasses of flavonoids that are generally included in every US diet with the risk of ischemic, hemorrhagic and total stroke. These 6 subclasses included anthocyanins, flavanones, flavan-3- ols, flavonoid polymers, flavonols and flavones.
Due to a difference in the biological activities of these subclasses, the researchers were not able to conduct a favorable association between the total consumption of flavonoid and risk of stroke. But still, they revealed out that in comparison to women who take lesser amount of flavanones, those women consuming higher amounts of citrus food items had a 19% lower risk of blood clot-related (ischemic) stroke in them.
Well, there is still a need of some more research and reviews to be conducted to confirm the association between flavanone consumption and stroke risk. This will definitely help in gaining a better understanding about the fact.
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