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Flavonols are strong antioxidants found in a wide variety of fruits and vegetables. Tea is also a major dietary source. Studies looking at the effects flavonols suggest that they may reduce the risk of stroke incidence. In a new review of the current evidence, researchers from The Netherlands found that people who consumed the most flavonols had a 20 per cent lower risk of stroke incidence.
Hollman et al., 2010.Dietary Flavonol Intake May Lower Stroke Risk in Men and Women. Journal of Nutrition. 140 (3) 600-604.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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