Consuming fruits with white flesh like apples and pears can reduce the risk of stroke, new research published in Stroke: Journal of the American Heart Association has found.
A team of Dutch researchers followed 20,069 Dutch heart disease-free adults with an average age of 41 years for 10 years and found white flesh fruits – rich in the flavonoid quercetin – were better than green, orange/yellow and red/purple fruits for reducing the likelihood of stroke events.
"To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables," said lead author Linda M Oude Griep, M.Sc, a postdoctoral fellow in human nutrition at Wageningen Uninversity. "For example, eating one apple a day is an easy way to increase white fruits and vegetable intake. However, other fruits and vegetable color groups may protect against other chronic diseases. Therefore, it remains of importance to consume a lot of fruits and vegetables."