Dietary Antioxidants Appear to Cut Stroke Risk

The higher the intake of antioxidants in Swedish women, the lower the chance of stroke. Women with no history of cardiovascular disease at baseline showed a 17% lower risk of stroke when they consumed the highest amounts antioxidant-rich foods compared with the lowest amounts. In women with cardiovascular disease, those consuming the most antioxidant foods experienced a 57% reduction in stroke risk compared to those eating the least.

PositiveTip: Fruits and vegetables are the richest source of dietary antioxidants. Consume plenty of them each day.