White fruits and vegetables -lower your risk for strokes

White fruits and vegetables get their color from polyphenol compounds with antioxidant properties called anthoxanthins, which may help lower your risk for heart disease and cancer. Some white foods, like garlic, contain allicin, which may help lower your risk for high blood pressure, high cholesterol, cancer and heart disease. These foods may also be good sources of potassium, vitamin C, folate, niacin and riboflavin. A study published in November 2011 in "Stroke" found that consuming more white fruits and vegetables may lower your risk for strokes.