Large quantity of fruits and vegetables should be included in our daily meals, which not only provides lot of fibres, vitamins, minerals, trace elements and anti oxidants. Recently a study highlights that colour of the fruits and vegetables also matters in protecting from stroke.

Team@CMHF

A new study shows an association between a high intake of fruits and vegetables with white flesh, in this research mainly apples and pears, and a reduced risk for stroke on the order of 50%.

The colour of the primary edible portion of fruits and vegetables reflects the presence or absence of particular pigmented bioactive compounds, such as carotenoids, anthocyanidins, and flavonoids. Which fruits and vegetables in particular contribute most the reduction in stroke risk from overall high consumption is not known, and that was the primary aim of this study.

Fruits and vegetables were classified into 4 colour groups according to the edible portion: green included such items as broccoli, brussels sprouts, and kiwi fruit; orange/yellow included citrus fruits, carrots, and cantaloupe; red/purple encompassed things like cherries, grapes, red cabbage, and tomatoes; and white included the allium family of garlic and onion, hard fruits such as apples and pears, and bananas, cauliflower, or cucumber.

Each 25 g/day increase in white fruit and vegetable consumption was associated with a 9% lower risk for stroke.
On the basis of these findings, the investigators concluded that to prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables, such as eating 1 apple a day.

However, because other fruits and vegetable colour groups may protect against other chronic diseases, it is important to consume a large quantity and variety of fruits and vegetables. Additional research is needed to confirm the findings before the results can be used to advise patients.

Reference:  http://www.medscape.org/viewarticle/749888?src=cmemp