Now that oranges, clementines and grapefruits are in season, you may be thinking of enjoying them at the peak of their freshness. A new study done at Brigham and Women's Hospital has found that the high levels of antioxidants called flavonoids can work wonders to prevent your risk of stroke, according to the Huffington Post.
The study took place over a 14-year period and included nearly 70,000 women who participated. The researchers found that the women who ate the most flavonoid-rich foods over that time period had a 19 percent lower risk of stroke as compared with ladies who had lower levels of the antioxidant in their diet.
“Our study supports the conclusion that flavanones are associated with a modest reduction in stroke risk,” study researcher Kathryn M. Rexrode told the news source.
While the scientists cautioned that they had no direct evidence that these antioxidants exclusively reduced a person's risk of stroke, they believed that they are a healthy addition to any person's diet.
In addition to eating more fruits and vegetables, considering a vitamin supplement like Clinician's Choice Optimal Antioxidants can dramatically increase your antioxidant intake to fight the effects of free radicals which contribute to the signs of aging.