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Citrus fruit may lower strokerisk in women: Research

WASHINGTON: Researchers have identified a compound found in oranges, grapefruits, and

other citrus fruits that may lower a woman's stroke risk, according to China's Xinhua newsagency citing rsearch.

A research published inStroke: Journal of the American Heart Associationrevealed that thisprospective study is one of the first in which researchers examine how consuming flavonoid

subclasses affects the risk of stroke.

Previous studies suggest that eating fruits and vegetables helps protect against strokes, and many

believe that antioxidant compounds known as flavonoids may explain why, because they have

been shown to improve blood vessel function and they have anti-inflammatory effects.

Among other things, flavonoids give fruits and veggies their vibrant colors. They are also found

in chocolate and red wine.

In the newly published study, flavonoids abundant in citrus fruits known as flavanones appeared

to give the most protection against stroke.

Women whose diets included the highest amount of flavanones had a 19 percent lower risk ofsuffering a blood-clot-related stroke than women with the lowest intake of the compound.

"Our study supports the conclusion that flavanones are associated with a modest reduction in

stroke risk," says Aedin Cassidy, the study's lead author and professor of nutrition at theUniversity of East Anglia in the UK.

"Flavonoids are thought to provide some of that protection through several mechanisms,

including improved blood vessel function and an anti- inflammatory effect."

Cassidy and colleagues used 14 years of follow-up data from the Nurse's Health Study, which

included 69,622 women who reported their food intake, including details on fruit and vegetableconsumption every four years.

Researchers examined the relationship of the six main subclasses of flavonoids commonly

consumed in the U.S. diet flavanones, anthocyanins, flavan-3- ols, flavonoid polymers, flavonols

and flavones with risk of ischemic, hemorrhagic and total stroke.

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As expected, the researchers didn't find a beneficial association between total flavonoid

consumption and stroke risk, as the biological activity of the sub-classes differ.

However, they found that women who ate high amounts of flavanones in citrus had a 19 percent

lower risk of blood clot-related (ischaemic) stroke than women who consumed the least amounts.

In the study, flavanones came primarily from oranges and orange juice (82 percent) and

grapefruit and grapefruit juice (14 percent).

However, researchers recommended that consumers increase their citrus fruit intake, rather than

juice, due to the high sugar content of commercial fruit juices.

More studies are needed to confirm the association between flavanone consumption and stroke

risk, and to gain a better understanding about why the association occurs, the authors said. -

Bernama