Citrus

A new study in the journal Stroke found that those who ate the most citrus — especially oranges and grapefruit — had a 19 percent lower risk of stroke than those who ate the least.

Compounds in these juicy treats, known as flavonoids, may help protect against blood-clot-related strokes by improving blood vessel function and lowering inflammation in the body.

While orange juice and grapefruit juice will work, it’s best to eat the whole fruit versions to keep your sugar consumption down and to reap all of the other nutritional benefits, like fiber.