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Citrus Fruits Cut Stroke Risk

Published
May 1, 2012
Publication
Bottom Line Personal
Source
Kathryn Rexrode, MD, MPH
Print
977

Citrus fruits contain antioxidants called flavanones, which have anti-inflammatory and neuroprotective properties. Recent finding: Women who ate the most citrus had 19% fewer ischemic strokes (the most common kind) than women who ate the least. The effect is likely to be similar in men. Recommended: Two servings of citrus a day—preferably whole fruit. Juice also has flavanones but is high in calories and has little fiber.