If your daily diet doesn’t include a serving of citrus fruit, it should. And for reasons that go beyond vitamin C. According to a study published online last week in the journal Stroke, eating more oranges and grapefruit may help reduce stroke risk thanks to their flavonoid content. Flavonoids are bioactive compounds in fruits, vegetables, nuts, dried beans and lentils, cocoa, tea and red wine. Flavonoids can be categorized into several classes; the ones found in citrus fruit are called flavanones.