A Daily Habit Of Green Tea Or Coffee Cuts Stroke Risk. Whether it's green tea that warms you up, or coffee that gives you that morning lift, a new study finds both can help cut the risk of suffering a stroke. The Impact of Green Tea and Coffee Consumption on the Reduced Risk of Stroke Incidence in Japanese Population.
Tomatoes May Lower Your Risk for Stroke. Men who eat lots of tomatoes and tomato-based products may have a lower risk for stroke, a new study suggests. Tomatoes are rich in the antioxidant lycopene. Men who had the highest levels of lycopene in their blood were 55% less likely to have a stroke, compared with men who had the lowest levels of the antioxidant in their blood. Serum lycopene decreases the risk of stroke in men A population-based follow-up study.
Citrus Fruits May Lower Women's Stroke Risk. Researchers have identified a compound found in oranges, grapefruits, and other citrus fruits that may lower a woman’s stroke risk. Previous studies suggest that eating fruits and vegetables helps protect against strokes, and many believe that antioxidant compounds known as flavonoids may explain why, because they have been shown to improve blood vessel function and they have anti-inflammatory effects. Dietary Flavonoids and Risk of Stroke in Women.
Study Shows Women Have Lower Risk of Stroke if Their Diet Includes Lots of Antioxidants. Eating a diet loaded with antioxidant-rich vegetables, fruits, and whole grains may help women lower their chances of having a stroke -- even if they have a history of heart disease or stroke, a new study shows. Total Antioxidant Capacity of Diet and Risk of Stroke. A Population-Based Prospective Cohort of Women.
Chocolate May Cut Women's Stroke Risk. A healthy chocolate habit -- about two chocolate bars a week -- appears to help women reduce their risk of stroke, according to new research. Chocolate Consumption and Risk of Stroke in Women.
Apples, Pears May Reduce Stroke Risk. Eating lots of white-fleshed fruit such as apples and pears may significantly reduce the risk of stroke. An Apple a Day Keeps Stroke Away?: Consumption of White Fruits and Vegetables Is Associated With Lower Risk of Stroke.
More Olive Oil in Diet Could Cut Stroke Risk. Researchers found that older people who used olive oil intensively -- meaning they regularly cooked with it and used it in salad dressing -- were 41 percent less likely to have a stroke than those who rarely consumed it. Olive oil consumption, plasma oleic acid, and stroke incidence.
Coffee May Lower Stroke Risk. Women who drink a cup or more of coffee each day may be less likely to have a stroke than their counterparts who drink less, finds new research in the journal Stroke. Coffee Consumption and Risk of Stroke in Women.
Potassium-Rich Foods May Cut Stroke, Heart Disease Risk. A diet rich in foods that are loaded with potassium can reduce your risk for a stroke by 21 percent and may also lower your risk of heart disease, a new study suggests. Good sources of potassium include bananas and other fruits and vegetables, as well as fish, poultry and dairy, the researchers noted. Potassium intake, stroke, and cardiovascular disease a meta-analysis of prospective studies. Click here to see the list of foods with highest amount of Potassium.
Eating fish 'helps prevent stroke'. Those who regularly eat fish have less of a chance of experiencing a stroke than those who do not, according to new research. Fish consumption and risk of stroke in Swedish women.
More Fried Fish Eaten in 'Stroke Belt'. Eating fried fish is more common in “stroke belt” states than other states, which may contribute to the higher rate of fatal strokes in those states, a new study indicates. Racial and geographic differences in fish consumption.
Wholegrains reduce stroke by as much as drugs. Eating more whole-grain bread, rice and oats could be as effective as drugs at reducing the risk of stroke, research by Aberdeen University has found. Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial.
Fish Oil Component Limits Brain Damage Up To 5 Hours After Stroke. Research has shown that Docosahexaenoic acid (DHA), a component of fish oil, is a powerful therapeutic agent that can protect brain tissue and promote recovery in an experimental model of acute ischemic stroke, even when treatment is delayed by up to five hours. These findings not only target a new stroke treatment approach, but also provide vital information about the length of the therapeutic window. Docosahexaenoic Acid Therapy of Experimental Ischemic Stroke
Temporary Stroke Risk After Drinking Coffee? Stroke risk increases in the hour after drinking a cup of coffee, but this risk reverses itself within two hours, particularly among infrequent drinkers. Coffee and acute ischemic stroke onset: The Stroke Onset Study.
How Dark Chocolate May Guard Against Brain Injury from Stroke. Researchers at Johns Hopkins have discovered that a compound in dark chocolate may protect the brain after a stroke by increasing cellular signals already known to shield nerve cells from damage. The flavanol (-)-epicatechin prevents stroke damage through the Nrf2/HO1 pathway.
How Red Wine May Shield Brain from Stroke Damage. Researchers at Johns Hopkins say they have discovered the way in which red wine consumption may protect the brain from damage following a stroke. Resveratrol protects against experimental stroke: Putative neuroprotective role of heme oxygenase 1.