A study published in the American Heart Association found that a substance found in citrus fruits may help reduce the risk of stroke such a brain embolism in women.
Studies show that women who eat a lot of citrus fruits can reduce the risk of stroke up to 19 percent, compared with those who did not ate regularly.
The study found that flavonoids in citrus fruits particularly powerful strokes. The substance is Phytochemicals-minute red, yellow and blue fruits and vegetables.
Other studies suggest that flavonoids loaded with antioxidants is a strong density can increase the efficiency of vitamin E and C. Besides, it also moves to prevent tumor.
Plant foods are all sources of flavanols, but the largest concentration is in citrus fruits avocado green onions parsley and wine.
