Recent studies have revealed that a diet rich in citrus fruits such as oranges and grapefruits may reduce women’s chances of experiencing a stroke and other serious health conditions. In the study, women who regularly ate citrus fruits had a significantly lower-risk of experiencing conditions such as reduced blood-flow to the brain and saturated arteries – that can lead to stroke.
Citrus fruits are very rich in flavonoids – nutrients that as well as being found in fruit, also exist in certain vegetables, dark chocolate and red wine; and whilst the study concluded there was no link between flavonoids and stroke-risk, citrus fruits contain a subgroup of the nutrient, called flavanones – which can reduce stroke-risk. However, the health benefits of citrus fruits are best experienced if they are eaten in a raw form, as juices have a tendency to contain a lot of sugar. High sugar-levels can have a detrimental effect on health and wellbeing, as it can lead to raised blood-pressure and a range of associated ailments and conditions.
The study focused on 69,622 female respondents over a period of 14 years – with dietary habits, including fruit and vegetable consumption, being analyzed every four years for levels of the six main flavonoid types, including flavanones. The research revealed that flavanones have the potential to limit the risk of stroke through several processes, including improved blood vessel health and reduced inflammation – which has helped to foster a greater understanding of how natural resources can impact upon stroke-risk and other diseases.
Of course, the regular consumption of fruit and vegetables, including citrus-fruits can provide a variety of health benefits for people. Natural food substances contain significantly less toxins that can have harmful effects on the body’s systems and mechanisms and fruit and vegetables are often a regular staple of people’s diets.
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