Citrus fruits reduce stroke risk

High intake of flavanones, a subclass of flavonoids found in the greatest concentrations in oranges and grapefruit, is associated with a 19% lower risk for ischemic stroke in women, a new analysis from journal Stroke has shown. Although oranges are the best source of flavanones, North Americans tend to drink the juices of these fruits, which do not provide adequate flavonone content.

The average intake of total flavonoids was 232 mg/d, the lowest intake was 96.8 mg/d, and the highest was 761.2 mg/d. Tea was the main contributor to total flavonoid intake, with apples and oranges also contributing significant amounts. Blueberries were the main source of anthocyanins, and oranges were the main contributors to flavanone and flavone intake.The study found that flavanone intake was inversely related to the risk for ischemic stroke.

Bonnie - as good as citrus can be, one has to be careful. Because of its acidity and allergy potential, many people do not tolerate citrus well. You also need to be careful regarding citrus and certain medications.