Antioxidant-rich diet lowers stroke risk, study says

12/2/2011 | HealthDay News

Eating foods with high levels of antioxidants reduced the risk of stroke both for women with heart disease and healthy women, according to a study in the journal Stroke. Researchers from the Karolinska Institute in Stockholm found that eating fruits, vegetables and whole grains contributed to overall antioxidant capacity, which might reduce the risk of stroke by preventing oxidative stress and inflammation.

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