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Recommend Medical News Today - High Fruit And Veggie Diet In Females Reduces Stroke Risk (Email)

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Medical News Today, 05 Dec 2011

http://www.medicalnewstoday.com/articles/238638.php

Females who consume lots of fruit, vegetables and grains have a lower risk of stroke, even if they have a history of cardiovascular disease, compared to women who don't, researchers from the Karolinska Institute, Sweden, reported in Stroke.

First author, Susanne Rautiainen, said:

"Eating antioxidant-rich foods may reduce your risk of stroke by inhibiting oxidative stress and inflammation. This means people should eat more foods such as fruits and vegetables that contribute to total antioxidant capacity."

Free radicals, oxidative stress and antioxidants

Oxidative stress occurs when there is an imbalance between the production of free radicals, which damage cells, and the human body's ability to neutralize them or repair the subsequent damage, which results in blood vessel damage, stiffening and inflammation.

Oxidative stress can be inhibited by antioxidants, such as vitamins E and C, flavonoids, and carotenoids - antioxidants scavenge the free radicals. Flavonoids, for example, can help improve endothelial function, blood pressure, inflammation, and reduce blood clotting.


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