Quoted from Dailymail, the flavonoid found in citrus 82 per cent, and red wine as much as 14 percent. For maximum results you better eat citrus fruits and red wine in fresh condition, or processed into juice without added sugar.
THE U.S. researchers claim that eating oranges and red wine can reduce the risk of stroke. Both types of fruit are believed to protect against deterioration of brain function.
In the study mentioned, the content of antioxidants and flavonoids that are abundant may help protect against the risk of stroke. Researchers examined the relationship of the six major content of flavonoids, namely: flavanones, anthocyanins, flavan-3-ols, polymeric flavonoids, flavonols and flavones. From the results of the study found a favorable relationship between flavonoid intake and risk of stroke.
In addition it proved the kind of volunteer women who ate fruit regularly, has a 19 percent lower risk of stroke. Ã ¢ â, ¬ Å "We all know that eating fresh fruit and vegetables are good for our health. This study suggests that eating citrus fruits and red wine in particular, can help reduce the risk of stroke Anda.Ã ¢ â, ¬ Â said Dr. Sharlin Ahmed, Research Liaison Officer at the Stroke Association.
