If you want to reduce your risk for stroke, grab an apple, pear or other white-fleshed fruit or vegetable, according to a new study.

Dutch researchers set out to discover a possible link between various colored fruits and vegetables -- the color reflects the presence of beneficial phytochemicals -- and stroke risks. In a study of more than 20,000 adults over a period of ten years, the scientists found that people who regularly ate white-fleshed fruits and vegetables had a 52 percent lower risk of stroke compared to those who didn't.