Eating oranges and grapefruit ‘can cut the risk of a stroke’

Eating oranges and grapefruit ‘can cut the risk of a stroke’

Oranges and grapefruit protect against a "brain attack" due to anti-inflammatory properties.

Want to reduce the risk of a stroke? Eat oranges and grapefruit daily,if possible,says a study.

Researchers at Norwich Medical School in the University of East Anglia have found that oranges and grapefruit protect against a “brain attack” due to anti-inflammatory properties.

For their study,the researchers analysed 69,622 women who were taking part in the ongoing Nurses’ Health Study in the US. They investigated the strength of protection from flavonoids,a class of antioxidant compounds present in fruits,vegetables,dark chocolate and red wine.

The study used 14 years of follow-up data provided by 69,622 women who reported their food intake,including details on fruit and vegetable consumption every four years.


The research team examined the relationship of the six main subclasses of flavonoids- flavanones,anthocyanins,flavanols,flavonoid polymers,flavonols and flavones – with risk of ischemic,hemorrhagic and total stroke.

The researchers did not find a beneficial association between total flavonoid consumption and stroke risk,as the biological activity of the sub-classes differ.

But women who ate high amounts of flavanones in citrus had a 19 per cent lower risk of blood clot-related (ischemic) stroke than women who consumed the least amounts.

In the study,flavanones came primarily from oranges and orange juice (82 per cent) and grapefruit and grapefruit juice (14 per cent).

Lead researcher Aedin Cassidy said: “Studies have shown higher fruit,vegetable and specifically vitamin C intake is associated with reduced stroke risk. Flavonoids are thought to provide some protection through several mechanisms,including an anti-inflammatory effect.”