Lemons have been known for their health benefits for years, but recent research has shown that they may also be beneficial in reducing the risk of ischemic stroke. One study found that flavonoid antioxidants found in citrus fruits like lemons can help lower blood pressure and reduce the risk of stroke.
Another study by scientists in China found that higher intake of flavonoids is associated with a lower risk of stroke. Flavonoids are anti-inflammatory and antioxidant compounds that have been found to improve endothelial function and reduce platelet aggregation, which can lead to a lower risk of stroke.
In addition to their potential stroke-reducing properties, lemons are also rich in essential nutrients such as fiber, vitamins, and minerals while being low in calories. For example, one fruit contains only 18 calories, 5 grams of carbohydrates, 2 grams of fiber, 31 milligrams of vitamin C, 13 micrograms of vitamin A, 15 milligrams of calcium, 5 milligrams of magnesium, and 2 micrograms of beta carotene.
While lemons are generally safe for consumption and can be added to drinking water daily as a source of vitamin C and antioxidants, those with gastroesophageal reflux should limit their intake due to the acidity in the fruit. Additionally, individuals with mouth ulcers should avoid consuming lemons due to the acidity that can worsen the condition. Individuals who are allergic to lemons or citrus fruits should refrain from consuming them as well as products containing their ingredients.
