الرئيسية
By Indo Asian News Service, IANS
London, Dec 4 (IANS) Women eating an antioxidant-rich diet
suffered fewer strokes independently of whether they had past history of
cardiovascular disease or not, a new study reveals.
'Eating antioxidant-rich foods may reduce your risk of stroke by
inhibiting oxidative stress and inflammation,' said doctoral student
Susanne Rautiainen at the Karolinska Institutet in Sweden, who led the
study.
'This means people should eat more foods such as fruits and
vegetables that contribute to total antioxidant capacity,' she added.
Oxidative stress is an imbalance between the production of
cell-damaging free radicals and the body's ability to neutralize them.
It leads to inflammation, blood vessel damage and stiffening, the
Journal of the American Heart Association:Stroke reported.
Researchers categorized the women according to their total
antioxidant capacity (TAC) levels -- five groups without a history of
cardiovascular disease and four with previous cardiovascular disease,
according to a university statement.
TAC measures the free radical reducing capacity of all
antioxidants in the diet and considers mutually beneficial effects among
these substances.
For women with no history of cardiovascular disease and highest
TAC, fruits and vegetables contributed about 50 percent. Other
contributors were whole grains (18 percent), tea (16 percent) and
chocolate (five percent).
Higher TAC was related to lower stroke rates in women without cardiovascular disease.
Women without cardio disease with the highest levels of dietary
TAC had a statistically significant 17 percent lower risk of total
stroke compared to those in the lowest quintile.
London, Dec 4 (IANS) Women eating an antioxidant-rich diet
suffered fewer strokes independently of whether they had past history of
cardiovascular disease or not, a new study reveals.
'Eating antioxidant-rich foods may reduce your risk of stroke by
inhibiting oxidative stress and inflammation,' said doctoral student
Susanne Rautiainen at the Karolinska Institutet in Sweden, who led the
study.
'This means people should eat more foods such as fruits and
vegetables that contribute to total antioxidant capacity,' she added.
Oxidative stress is an imbalance between the production of
cell-damaging free radicals and the body's ability to neutralize them.
It leads to inflammation, blood vessel damage and stiffening, the
Journal of the American Heart Association:Stroke reported.
Researchers categorized the women according to their total
antioxidant capacity (TAC) levels -- five groups without a history of
cardiovascular disease and four with previous cardiovascular disease,
according to a university statement.
TAC measures the free radical reducing capacity of all
antioxidants in the diet and considers mutually beneficial effects among
these substances.
For women with no history of cardiovascular disease and highest
TAC, fruits and vegetables contributed about 50 percent. Other
contributors were whole grains (18 percent), tea (16 percent) and
chocolate (five percent).
Higher TAC was related to lower stroke rates in women without cardiovascular disease.
Women without cardio disease with the highest levels of dietary
TAC had a statistically significant 17 percent lower risk of total
stroke compared to those in the lowest quintile.
