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Research

Antioxidants: Stroke

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By: Sean Moloughney

Editor, Nutraceuticals World

Nutraceutical: Antioxidants

Indication: Stroke

Source: Stroke, February 2012;43(2):335-40.

Research: More than 31,000 women without heart disease plus almost 5700 women with a history of heart disease participated in a study that analyzed antioxidant intake and stroke risk. The women, aged 49 to 83, were followed for an average of 11.5 years (for the heart disease-free group) or almost 10 years (for the heart disease group). During the follow-up, more than 1300 strokes occurred in the heart disease-free group and more than 1000 strokes occurred in the heart disease group. The researchers then used dietary information to determine the women’s “total antioxidant capacity (TAC),” a measurement of the power of these food-borne compounds to cut down on disease-linked “free radicals” in cells.

Results: Among women with no history of heart disease, those with the highest levels of diet-based antioxidants had a 17% lower risk of stroke than those with the lowest levels. According to researchers, these findings suggest that dietary TAC is inversely associated with total stroke among cardiovascular disease-free women and hemorrhagic stroke among women with cardiovascular disease history.

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