Stroke is a condition of obstructed or reduced blood supply to the brain parts because of ruptures (hemorrhagic stroke) or blood clot (ischemic stroke). If the supply of blood discontinues for many hours, then the person can die. Stroke is the leading cause of death & adult disability in United States. Studies have recently evaluated that the consumption of Antioxidant-rich diet can lower the risk of stroke in women even though they have a history of cardiovascular disease. This study is reported in journal Stroke - Journal of the American Heart Association.
Antioxidants have an ability to cease the oxidative stress and inflammation in the body via neutralization of injurious free radicals; so the protection for stroke comes from this mechanism, according to researchers of Karolinska Institute, Sweden. As well, antioxidants can assist to lower blood pressure by decreasing the blood clots, as speculated by the American Heart Association. So, people should consume lots of vegetables and fruits which provide enough amounts of antioxidants and give contribution in level of total antioxidant capacity (TAC). Antioxidant-rich foods include artichokes, Russet potatoes, red beans and blueberries. Black/dark-colored antioxidant rich foods like Blackberries, Black Lentils, Black Rice, Black Beans, Black Soybeans and Black Tea contain more antioxidants than the light colored foods.
In the study, researchers had involved 5,680 women (with a history of heart disease) & 31,035 women (without a history), and all the women were aged between 49 and 83. These all the women got most antioxidants in their diets from vegetables, fruits and whole grains. Researchers had used a standard database of calculating the TAC of the participants. They had evaluated after 9.6 years that the women with high levels of dietary TAC (with history) had lessen the risk of stroke by 57%, while they had evaluated after 11.5 years that the women with high levels of dietary TAC (without a history) had lessen the risk by 17%. The most remarkable note from this study is that the antioxidants, mostly obtained through food, can prevent disease.