Eating an antioxidant-rich diet reduces the risk of stroke in women regardless of whether they have a previous history of cardiovascular disease, a new study has claimed.
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 clotting, blood pressure and inflammation.