DALLAS, Dec. 1, 2011 — Swedish women who ate an antioxidant-rich
diet had fewer strokes regardless of whether they had a previous
history of cardiovascular disease, in a study reported in
Stroke: Journal of the American Heart Association. “Eating
antioxidant-rich foods may reduce your risk of stroke by
inhibiting oxidative stress and inflammation,” said Susanne
Rautiainen, M.Sc., the study’s first author and Ph.D. student at
the Karolinska Institutet in Sweden. “This means people should
eat more foods such as fruits and vegetables that contribute to
total antioxidant capacity.” 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. Antioxidants such as
vitamins C and E, carotenoids and flavonoids can inhibit
oxidative stress and inflammation by scavenging the free
radicals. Antioxidants, especially flavonoids, may also help
improve endothelial function and reduce blood clott