Vegetables, fruits, grains reduce stroke risk in women, study finds

SWEDISH women, who ate an antioxidant-rich diet had fewer strokes regardless of whether they had a previous history of cardiovascular disease, in a study reported in Stroke: Journal of the American Heart Association.'Eating antioxidant-rich foods may reduce your risk of stroke by inhibiting oxidative stress and inflammation,' said Susanne Rautiainen, M.Sc., the study's first author and Ph.D. student at the Karolinska Institutet in Sweden. 'This means people should eat more foods such as fruits and vegetables that contribute to total antioxidant capacity.'Oxidative stress is an imbalance between the production of cell-damaging free radicals and the body's ability to neutralise them. It leads to inflammation, blood vessel damage and stiffening.Antioxidants such as vitamins C and E, carotenoids and flavonoids can inhibit oxidative stress and inflammation by scavenging the free radicals. Antioxidants, especially flavonoids, may also help improve endothelial function and reduce blood clotting, blood pressure and inflammation.
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