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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.