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An egg a day reduce the risk of stroke

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NEW YORK: Consuming an egg -- nutrient-rich source of high quality protein -- per day may lead to a 12 per cent reduction in risk of stroke, a new research shows. 

One large egg boasts six grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A, the study said. 

'Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. 

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