Increasing the intake of dietary antioxidants from fruit and vegetables reduce the risk of stroke by inhibiting oxidative damage and inflammation to blood vessels.

In a study of more than 36,000 women between the ages of 49 and 83 researchers evaluated the dietary antioxidant intake in their diet. Women with the highest dietary antioxidant intake and no heart or blood vessel disease had a 17% lower risk of stroke. Women with the highest dietary antioxidant intake and a history of heart or blood vessel disease had up to a 57% lower risk of bleeding stroke.

Vegetables and fruits contributed about 50% of the antioxidants for the women. Whole grains provided about 18%, tea 16%, and chocolate 5% of the dietary antioxidants.

How much is enough? For adults and adolescents I typically recommend consuming one cup of vegetables at each of the three meals and a cup of fruit for two to three snacks each day. Yes, that’s 5 to 6 cups of vegetables and fruit each day. This amount has been shown in many medical studies to decrease the risk of many diseases including cancer and heart disease.

Do you need to supplement with extra antioxidants? Ask for your $30 Oxidative Damage Urine Test. 

Reference Source: Stroke, doi:10.1161/STROKEAHA.111.635557, “Total Antioxidant Capacity of Diet and Risk of Stroke: A Population-Based Prospective Cohort of Women”, S. Rautiainen, S, Larsson, J. Virtamo, A. Wolk.

Written by Keith Bishop, Clinical Nutritionist, B.Sc. Pharmacy
Flourish Brain Center – Effective Nutritional Support
Flourish Integrative Pharmacy – Providing Customized Care
13925 N. May Avenue, Oklahoma City, OK 73134
405.751.3333 www.FlourishRx.com

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