Vegetables, Fruits, Grains Reduce Stroke Risk in Women

http://www.sciencedaily.com/releases/2011/12/111201163556.htm

ScienceDaily (Dec. 1, 2011) — 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.


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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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