The April 2012 issue of the American Heart Association journal Stroke will feature interesting research involving compounds found in citrus fruits. In the study, women who consumed high amounts of citrus fruits with these compounds, known as flavonoids, had a 19 percent lower risk of developing ischemic stroke (which is caused by a blood clot) compared to women who ate less citrus fruit.

Nearly 70,000 women age 30 to 55 were involved in the study, which used food questionnaires during 14 years of follow-up.

“Studies have shown higher fruit, vegetables and specifically vitamin C intake is associated with reduced stroke risk,” explained researcher Aedin Cassidy, PhD. “Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti-inflammatory effect.”

Researchers warn that caution should be used when consuming grapefruit, however, because it can have unexpected effects. For example, drinking grapefruit juice can increase the risk of liver problems in people who take cholesterol-lowering drugs. For a list of grapefruit interactions, click here. 

Flavonoids, also found in berries, colorful vegetables and chocolate, give citrus fruits their bright colors.