A new study published last week, revealed that woman who eat citrus fruits, like grapefruit and oranges, regularly are able to lower their risk of a stroke due to a blood clot.

The study researchers analyzed data for 14 years from a survey. The survey consisted of over 69,000 women, who indicated what they ate for a period of four years. Regarding the women's responses on their food consumption, they provided a detailed list of their fruit and vegetables consumption.

The goal of the study was to examine the effect of flavonoids on an individual's health. These are a compound found in not only red wine and dark chocolate, but also fruits and vegetables.

What researchers from the study found was that oranges and grapefruits (included their juices) decreased the risk of stroke by 19 percent. Other studies have presented similar findings. For instance, studies have shown that fruits and vegetables particularly high in vitamin C is related to a decreased risk of stroke.