Which vegetables reduce risk of stroke?

February 12, 2022 10:46

A diet rich in vegetables and fruits is good for health, and it reduces the risk of stroke, the Daily Express reported, citing doctors.

There are two types of stroke: hemorrhagic and ischemic. The latter develops because a thrombus develops in one of the vessels of the human brain. Hemorrhagic stroke is caused by damage to the blood vessels, and this leads to bleeding in the brain.

According to researchers, foods rich in lycopene reduce the risk of stroke. Lycopene is a powerful antioxidant that helps maintain blood pressure and lower dangerous levels of cholesterol in the blood.

Tomatoes contain a lot of lycopene, and this makes them such a healthy vegetable.

As per researchers, lycopene can interfere with the production of reactive oxygen types, inflammation, and platelet aggregation. This reduces the risk of thrombus forming.

Experts recommend eating more than five servings of vegetables a day.

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