The consumption of apples, pears and bananas decrease the possibility of brain stroke, according to a Dutch scientific research, which concluded that diet with plenty of fruit and vegetables with white "flesh" is a protective shield against brain strokes.

This is the first study to link the brain to the color of the fruit, which depends on the presence of various phytochemicals such as flavonoids and carotenoids.

The researchers, led by nutritionist Linda Ude Grip Vagkenigken University, published the study in the journal of the American Heart Association "Stroke", according to the BBC, admitted not knowing the exact cause why these white flesh fruits reduce the risk of stroke by 52% and indicated that there should be further research on the issue.

The researchers looked for over ten years more than 20,000 adults without cardiovascular problems, with an average age of 41 years, and found that the increase of only 25 grams in the consumption of such fruits and vegetables a day reduces a 9% risk of stroke. Of these, over half were apples and pears (a medium apple weighs 120 grams). In white vegetables are also cauliflower and cucumbers.

There was no similar reduction in risk of stroke by eating fruits and vegetables in another color (green, orange, yellow, red, etc.). However, the researchers noted that people should avoid eating fruits and vegetables of different colors, if you want to have a balanced diet, as all fruits and vegetables are beneficial for other chronic diseases, besides the brain.

"Its difficult to distinguish what nutrients are eminently useful to the white flesh fruits and vegetables. We know that apples and pears are rich in dietary fiber, but there may be other explanations, "said Grip, which, however, recommended that consumers to eat an apple a day.