Citrus fruits have properties to reduce the risk of stroke

Citrus fruits if consumed regularly can help reduce the risk of stroke. Citrus fruits contain compounds flavanone. Flavanone in citrus fruits may increase the likelihood of blood vessel function or reduce inflammation. To get the maximum benefit flavanone more citrus fruit is best eaten in the form of juice and no added sugar.

Flavanones is a type of flavonoid which has been known for its ability to suppress the incidence of stroke risk is lower. In addition to fruits and vegetables, flavonoids are also found in red wine and dark chocolate. Flavonoid intake did not reduce the risk of stroke, but flavanone intake may reduce the risk of stroke.

Women who earn more flavanone intake have an increased risk 19 percent lower risk of ischemic stroke than those who eat them in small amounts. A piece of citrus fruit contains 45 to 50 milligrams of flavanone. Citrus fruits in particular may be important in reducing the risk of stroke.

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