A diet rich in antioxidants reduces the risk of stroke

A group of Swedish researchers recently published a study showing that a diet rich in antioxidants reduces the incidence of stroke. The researchers studied 5,680 women with a history of cardiovascular disease and 31,035 healthy women. By means of detailed questionnaires about their eating habits, it has been calculated antioxidant capacity, a measure of a body to buffer the free radicals. Healthy women were monitored for 11 years and those with per-existing disease for 9.6 years. In healthy women with higher levels of antioxidant capacity, it was
observed a 17% lower risk of stroke than women with a lower antioxidant capacity. In women with a history of cardiovascular disease have higher levels of antioxidants are not associated with an overall reduction in stroke risk,but at a 46% reduction in the risk of cerebral hemorrhage. Given the preventive benefits for many other diseases of a higher antioxidant capacity, it is essential to follow a very diet rich in vegetables following the seasons and preferring organic versions. As for the fruit also we introduce berries and pomegranate, rich in antioxidants and phytonutrients.