Digging into your morning grapefruit? You’ll be delighted to wake up to this encouraging news published in the American Heart Association’s journal Stroke, which suggests that eating citrus may reduce women’s stroke risk.

The reason: These juicy fruits are the top dietary source of flavonoids, antioxidant compounds that may protect against stroke thanks to anti-inflammatory effects.

The study found women who ate high levels of citrus flavonoids had a 19 percent lower risk of ischemic stroke than those consuming the lowest levels. Though researchers caution that this is a preliminary study, now you have even more reason to reach for that luscious mandarin you’ve been craving.