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Articles April 2011 Issue

Can Dietary Antioxidants Reduce Your Risk of a Stroke?

A new Italian study reports that antioxidants in the diet were associated with a reduced risk of the most common kind of stroke. Among 41,620 study participants, those with diets highest in total antioxidant capacity (a measure of several different antioxidant compounds and their interactions) were 59% less likely to suffer an ischemic stroke. Such strokes occur as a result of an obstruction within a blood vessel supplying the brain

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