Antioxidants and Stroke Prevention Management

摘要

Stroke is the third leading cause of death in the U.S. Many of these strokes can be prevented using a bit of dietary management with dietary, non-supplementary, antioxidants. Vitamins C, B-complex, E, and beta-carotene due their part in stroke prevention by preventing oxidation of LDL and free-radical oxidation in aqueous phase, a mechanism in part responsible for atherosclerotic plaques. Vitamin B12, another antioxidant vitamin, does its part in the equation by preventing hyperhomocysteinemia, a condition with improper sulfur amino acid metabolism, leading to thiolactone initiated oxidation of LDLs. Flavonoids and other phytocompounds are important for oxygen free-radical soaking up and also are involved in other forms of stroke prevention.