In this study, researchers at the University of Wageningen (Netherlands), after considering the consumption of fruits and vegetables (divided according to the color of the flesh) of more than 20 000 adults followed for ten years, found that only fruits and vegetables in a large white c0nsumo was significantly associated with reduced risk of stroke. For every 25 grams more of fruits and vegetables, white day the risk was reduced by 9%. In the "white group" were included apples and pears (most used), bananas, cauliflower, cucumbers, mushrooms, endive, garlic, onions and leeks.
"Even with caution, - says Daniele Del Rio, a nutritionist at the Department of Public Health, University of Parma - the idea that fruits and vegetables can be a white protective against stroke is not surprising, given their wealth in substances which have long attributed the ability to influence health. Just think of the many sulfur compounds present in the Brassicaceae (cabbage) and allium (onion, garlic and leek), much studied, as well as for their potential antitumor activity, including the ability to reduce cholesterol levels in the blood and modulate coagulation. " "One of the most interesting compounds, present in the apple is in the onion is quercetin, a flavonoid known for anticancer and cardioprotective properties - added Gian Luigi Russo, Institute of Food Sciences, CNR, Avellino -. In any case, the most likely hypothesis is that there is an effect "synergistic" of many bio-active molecules present in fruits and vegetables "white". "
"It should however be pointed out - concludes Del Rio - which in the Dutch study was worth the reduced risk of stroke for those who consumed more than 170 grams per day of fruits and vegetables, white equivalent, for example, to a fine apple, which, however, as recommended dietary guidelines, should always be added four more servings of fruits and vegetables of a different color. "
