Flavonoids decrease risk of Stroke

High intake of flavanones, a subclass of flavonoids associated with a 19% lower risk for ischemic stroke.  Researchers:  (Aedin Cassidy PhD:Eric B. Rim, ScD; Ellis J. O’Reilly, ScD; Giancarlo Logroscino, MD, PhD; Stephanie E. Chiuve, ScD; Kathryn M. Rexrode, MD, MPH) from Norwich Medical School, University of East Anglia, Norwich, United Kingdom, over a 14 year period used a state of the art food database to examine 6 commonly consumed flavonoids:

flavanones (including eriodictyol, hesperetin and naringenin),
flavonoid polymers,
Tea was the main contributor to total flavonoid intake, with apples and oranges contributing significant amounts.  Blueberries were the main source of anthocyanins, and oranges and orange juice were the main contributors of flavanone and flavone intake.
Overall results showed that flavanone intake had an associated reduction in stroke risk and furthermore that citrus fruits may potentially be cardioprotective.  This is another good reason to keep your levels of tea, citrus fruits and berries up for maintaining a healthy heart.  Remember to always include a slice of citrus with your tea be it oranges, lemons or lime & enjoy!