0 Do You Know How to Reduce Your Risk of Stroke?

According to research from the Nurses’ Health Study, higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk. Flavonoids, a class of compounds present in fruits, vegetables, dark chocolate, and red wine, are thought to provide protection against strokes by improving blood vessel function. Find out more on how citrus fruit compound is linked to lower stroke risk. Will you be increasing your flavonoid intake or do you think you put enough into your daily diet now? Join the conversation on Facebook.