Kathryn M. Rexrode, MD
Kathryn M. Rexrode, MD, associate professor of medicine, Brigham and Women’s Hospital, Boston, and senior author of study titled “Stroke Risk Factors Unique to Women,” published in Stroke.
Citrus fruits contain antioxidants called flavanones, which have anti-inflammatory and neuroprotective properties. Recent finding: Women who ate the most citrus had 19% fewer ischemic strokes (the most common kind) than women who ate the least. The effect is likely to be similar in men. Recommended: Two servings of citrus a day—preferably whole fruit. Juice also has flavanones but is high in calories and has little fiber.