Antioxidant-rich fruits and vegetables could help reduce brain damage from stroke
A study suggests that antioxidant and anti-inflammatory substances in fruits and vegetables may somehow reduce the nerve cell injury and death triggered by a stroke.
14/04/05 A new study suggests that antioxidant-rich fruits and vegetables may limit brain damage from stroke and other neurological disorders. The study, conducted by researchers at the University of South Florida ( USF )College of Medicine, James A. Haley Veterans' Hospital and the National Institute on Drug Abuse, is posted online and will be published in the May issue of the journal Experimental Neurology.
USF/VA neuroscientist Paula Bickford, PhD, and colleagues found that rats fed diets preventatively enriched with blueberries, spinach or an algae known as spirulina experienced less brain cell loss and improved recovery of movement following a stroke.
The study builds upon previous USF/VA research showing that diets enriched with blueberries, spinach or spirulina reversed normal age-related declines in memory and learning in old rats.
Antioxidant and anti-inflammatory substances in these fruits and vegetables may somehow reduce the nerve cell injury and death triggered by a stroke, the researchers suggest. "The clinical implication is that increasing fruit and vegetable consumption may make a difference in the severity of a stroke," Dr. Bickford said. "It could be a readily available, inexpensive and relatively safe way to benefit stroke patients."
The study was supported by grants from the National Institute on Drug Abuse and the Veterans Administration.
