Consumers of antioxidant-rich foods may enjoy significant protection against stroke.
This study examined whether dietary intake of antioxidants is tied to lower risk of stroke. Researchers tracked the dietary and health records of 40,320 Americans over an 18-year period.
Researchers observed the more antioxidant-containing foods participants consumed, the lesser their chances of having a stroke. This study supported the notion that adhering to a high antioxidant diet may help prevent stroke from developing in men and women.