Flavonols cut the risk of stroke
Researcher’s analyzed data from a group of prospective studies carried out on over 111,000 people who were all free of heart disease and stroke at the start of each study. Depending on the study the subjects were followed for 6 to 28 years. The researchers noted that a high intake of flavonols particularly from tea in the Dutch and from tea, onions, apples and broccoli in the USA cut the risk of stroke by 20%. The study appears online ahead of print in the Journal of Nutrition.