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An apple a day may keep stroke at bay. Men and
women who ate the equivalent of one apple per day had a lower risk of
stroke than individuals who did not eat apples. While it is not clear
why apples appear to lower stroke risk, the authors speculate that the
effect comes from some phenolic acids present in apples.
Phenolic acids are a class of antioxidants, or compounds
that quench free radicals. These unstable molecules are byproducts of
normal metabolism that clog arteries and cause changes to DNA that can
lead to cancer and other diseases.
Whatever the reason, lower risk of stroke does not
appear to be the result of quercetin, an antioxidant found in apples.
Previous studies have reported a link between intake of flavonoids, a
group of antioxidants that includes quercetin, and decreased risk for
several chronic diseases.
The researchers analyzed food intakes of more than
9,000 healthy men and women at least 15 years of age. Men who ate more
than 54 grams of apple a day and women who ate more than 71 grams of apple
a day -- the equivalent of about one apple -- had a lower risk of stroke than
those with the lowest apple intake.
European Journal of Clinical
Nutrition May 2000;54:415-417
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