Antioxidants May Reduce Stroke Risk

Previous studies have shown that diets rich in antioxidant foods, namely fruits, vegetables, coffee, chocolate, red wine, whole grain cereals, and nuts, help to reduce the body’s inflammatory response. Nicoletta Pellegrini, from the University of Parma (Italy), and colleagues assessed the risks of stroke among 41,620 Italian men and women, none of whom had suffered a stroke or myocardial infarction at the time the study started. The team assessed dietary intake, noting that in the study group, more than half of the total antioxidants

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