A diet high in oxygen radical absorbance capacity, or antioxidants, is linked with a lower risk of stroke for women, according to a new Swedish study on women's health.
In the study, conducted by researchers from the Karolinska Institutet in Sweden and published in Stroke: Journal of the American Heart Association, researchers found that women who had a diet rich in antioxidants had a lower risk of stroke by 17 percent. If a woman had poor heart health, a diet full of antioxidants decreased her risk by 57 percent, according to a report from the Huffington Post.
Researchers say the reason could be that antioxidants stop inflammation and produce a neutralizing effect on harmful chemicals throughout the body. They can also reduce blood clots, leading to an overall healthier heart.
The study found that the antioxidants had to be consumed through food rather than supplements or other means of obtaining the healthy proteins. A diet full of antioxidants includes mostly fruits, vegetables and grains. Some of the best sources are berries, red beans, black or green tea, artichokes, Russet potatoes and walnuts.
Black foods are especially high in antioxidants, such as black rice, black lentils, blackberries, black beans and even chocolate.
source: thirdage
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