ot: Vegetables, fruits, grains reduce stroke risk in women - pdf - e! Science News

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Vegetables, fruits, grains reduce stroke risk in women

Published: Friday, December 2, 2011 - 18:33 in Health & Medicine

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 ne

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 neutralize them. It leads to

inflammation, blood vessel damage and stiffening.

Antioxidants such as....

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open access:

Total Antioxidant Capacity of Diet and Risk of Stroke A Population-Based

Prospective Cohort of Women

December 1, 2011

Abstract

<http://stroke.ahajournals.org/content/early/2011/11/30/STROKEAHA.111.635557.abs\

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