Antioxidants can reduce the risk of stroke

Researchers found that women who eat foods rich in antioxidants are less likely to develop cardiovascular diseases.

Living an active lifestyle and a healthy nutrition is a prerequisite for keeping one’s body healthy. Many people do not realise that certain foods, even in small amounts can prevent a number of diseases and their complications. In recent studies, scientists have determined that foods rich in antioxidants can significantly reduce the risk of cardiovascular diseases. The human body gets its energy from oxidizing organic compounds (fats and carbohydrates), which are derived mainly from food sources. Antioxidants are inhibitors of oxidation and are able to prevent the damaging effect of free radicals on human cells, and, as a result, slow down the ageing process. The greatest amount of natural antioxidants is found in the bark and peel of many plants, as well as in the pit of fruits. Additionally, antioxidants are found in fresh fruits such as blueberries, grapes, cranberries, mountain ash, aronia, currant and garnet. Regular consumption of antioxidants increases immunity, ensures normal functioning of all organs and slows down the ageing process.

A study relating stroke treatment showed that the risk of developing stroke in women; who are not in the risk group for cardiovascular diseases is reduced by 17% upon eating foods rich in antioxidants. The study involved women aged between 49 to 87 years. More than 36,715 cases were studied during the period from 1997 to 2009. 31, 035 women did not suffer from any heart diseases in the past. The analysis included data about the age of the patients, their education, body mass index, eating habits, degree of their physical activity, history of previous heart diseases and family history. During the experiment, 1322 patients (who did not have the disease in the past) suffered a heart attack, 988 of them - cerebral infarction, 226 - hemorrhagic stroke and 108 - other kinds of a stroke. Among the women who had heart problems in the past there were 1007 cases of diseases. 796 of them were cerebral infarction, 100 - hemorrhagic stroke and 111 - other types of a stroke. Indicators of this group showed that participants who ate sufficient amount of antioxidants had a 10% reduced risk of a general stroke, and a 45% reduction of the hemorrhagic form of a stroke.

Thus, this study once again confirmed the importance of proper and healthy nutrition. Eating fresh fruit, berries and vegetables regularly helps to avoid complex disease such as a stroke. This is especially important for people in the risk group and those who are suffering from diseases such as diabetes mellitus, high blood pressure, high cholesterol levels, heart diseases, obesity, transient ischemic attack or sickle cell anemia.

Also see other articles on this topic:

• Restoration of reading and treatment of dyslexia
• Magnesium as a preventative of a stroke
• Magnetic stimulation after a stroke

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