July 12/Englewood Cliffs, N.J./PRNewswire -- New research has found that people who consume relatively high amounts of flavonols have a lower risk of stroke. Tea was most likely the major contributor of flavonols in the diet, ranging from 30% (U.S.) to 70% (the Netherlands) of the total intake.
Flavonols are a subclass of flavonoids. Flavonoids are dietary compounds found in tea, wine, cocoa, fruit and vegetables. They contribute significantly to taste, color and possibly offer health benefits. In this meta-analysis of six studies from the Netherlands, Finland and the U.S., the research team investigated the impact of flavonols on stroke risk, across a variety of populations. Research findings were published in the Journal of Nutrition.