A new study published in the journal Stroke shows that people with the highest omega-3 levels have a lower risk of stroke. It also dispels correlations between omega-3s and increased risk of brain hemorrhaging.
A new systematic review and meta-analysis of the literature observes that significantly lower levels of circulating vitamin D were found in those suffering from post-stroke depression (PSD), when compared to those who were not.
A new study, looking at a wide range of data from 398,646 UK adults, has concluded that high coffee consumption is associated with smaller total brain volumes and increased odds of dementia.
Higher dietary intakes of polyphenols like flavanones and anthocyanins are associated with a reduced risk of stroke and heart attack for men, according to a new study.
A combination of folic acid and the medication enalapril may be more effective in reducing the risk of stroke in adults with hypertension than the medication alone, according to large-scale research from China.
Increasing dietary intake of fruit and vegetables could help slash the risk of stroke, though more information is needed on how other nutrients and diets can modify risks, says a new review of clinical data.
Vitamin E supplements may increase the risk of a rare but severe form of stroke, according to a meta-analysis published in the British Medical Journal.
A high intake of magnesium may play a role in preventing cerebral
infarction, a form of stroke, according to a large-scale population
study from Finland.
Resveratrol, a compound found in grapes, red wine and peanuts, can
improve blood flow in the brain by 30 per cent, thereby reducing
the risk of stroke, according to the results of a rat study.
The National Heart, Lung, and Blood Institute (NHLBI) is convening
a conference this week to assess the dangers of combining dietary
supplements with prescription blood-thinning medications - and
which may lead to scientific research...
An analysis of eight different studies on fish consumption supports
the theory that the food protects against stroke, particularly
ischaemic stroke. But the evidence does not offer the same proof
for supplements of fish oil, warn...
Eating broiled or baked fish - but not fried fish - appears to
lower the incidence of one of the most common causes of stroke
among the elderly, according to a study published yesterday.
Further evidence to support the inclusion of carotenoids in food
formulations comes from the US with a new study showing that high
blood levels of carotenoids, a family of disease-beating
antioxidants found in fruits and vegetables,...
Dietary intake of the antioxidant vitamin C may be associated with
reduced risk for stroke, especially in people who smoke, report
Dutch scientists in a new study. Vitamin E also appears to reduce
stroke risk in smokers, but not in...
Chemicals from cranberries could be used to help recovery from
stroke, particularly in its earliest stages when the most severe
damage occurs, said researchers at an American Chemical Society
meeting yesterday.
New research shows that a synthetic antioxidant can reduce brain
damage by more than 40 per cent in lab animals when given seven and
a half hours after a stroke begins.
Ginkgo biloba is a popular natural supplement used by many elderly
people with epilepsy to help them improve their memory. But recent
research shows that it could also put them at risk of seizures.
