“These data provide strong support for eating more fruit juice as a daily consumption to reduce the risk of ischemic stroke,” says study leader Aedin Cassidy, head of the nutrition of Norwich Medical School, University of East Anglia, England.
There is a possibility that flavanone in citrus fruits improve blood vessel function or reduce inflammation, which has been associated with stroke, the researchers said.
Cassidy said, to gain maximum benefit from the flavanone, fruits should be presented in the form of juice and no added sugar.
The study was published online on February 23, 2012 in the journal Stroke, whose research is funded by the U.S. National Institutes of Health.
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