Eating an apple or pear a day reduces the risk of stroke by 50 percent according to a recent article in Stroke: a journal of the American Heart Association. Nutrition experts believe both fruits contain quercetin compounds which play an important role in the fight against stroke.
The researchers said that this compound is capable of reducing the inflammation associated with hardening of blood vessels in cardiovascular disease.
Researchers at the University of Wageningen, the Netherlands, said people with high intake of pale-fleshed fruit and vegetables such apples, pears, bananas, or cauliflower may reduce stroke risk by 52 percent. The study involved more than 20 thousand adults aged over 10 years.
Researchers also revealed the existence of AVC fighting quercetin compounds, not only in white-fleshed fruit such as apples and pears, but also raspberries, tomatoes, red grapes, broccoli and onions.
Dr. Sharlin Ahmed of The Stroke Association said the main message of the results show that fruits and vegetables are good foods to reduce the risk of stroke, regardless of color. “It’s interesting to see these results that the white fleshy fruit and vegetables like apples and pears, can reduce the risk of stroke. However, this should not deter people from continuing to eat fruits and vegetables with other colours."
“Everyone can reduce the risk of stroke with a healthy, balanced diet low in saturated fat and salt, exercise regularly and make sure that your blood pressure is within normal limits,” he said.
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