Eating More Vegetables And Fruits Can Reduce Stroke Risk

Vegetables and fruits have a reputation as health-enhancing foods. But there is more than that, vegetables and fruits are rich in anti-oxidants and it can help reduce the risk of stroke.

Stroke, are usually caused by an imbalance between the attacking free radicals that is damaging the body and the body ability to neutralize them. The condition causes inflammation, blood vessel damage.

According to study, anti-oxidants can hamper stress, stroke and inflammation by tracking the free radicals and eliminate it. Anti-oxidants, especially flavonoids can also help improve the function of the endothelium (the thin layer that protects the blood vessels), reduce blood clotting and inflammation.

Consumption of foods high in anti-oxidants may reduce the risk of stroke by inhibiting swelling of the blood vessel. This means people should eat more fruits and vegetables which provide high antioxidant intake.

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