Spices and plant foods prevent stroke
Spices and plant foods prevent stroke
The Daily Mail reported in a report today that the use of spice on food would reduce the risk of stroke. The report said that more than 100,000 people in the UK have a stroke every year, making it the third leading cause of death.
Most strokes occur when blood flow to a part of the brain is blocked by clogged arteries, which deprives that part of the brain of oxygen. Most strokes occur in a similar way to heart attacks, because they occur when the fatty deposits in the arteries block blood To the brain, or when there is a weakness in blood flow caused by arrhythmias.
The studies have shown that a plant-based diet reduces the risk of heart disease. Studies show that it can also reduce the risk of stroke because plant foods contain antioxidants to prevent risks. All over the body.
He stressed that eating foods that contain a lot of antioxidants, found in plant-rich diets to protect against stroke by preventing the intake of oxidizing fats, which go into the bloodstream, and can damage the sensitive walls of small blood vessels in the brain.
The study said that antioxidants can also help reduce inflammation, atherosclerosis, block blood clots from forming. A Swedish study followed more than 30,000 elderly women over the past 12 years and found that those who ate most antioxidant-rich foods were less dangerous than Stroke.
He explained: On average, plant foods contain more than 64 times of antioxidants in meat, fish or other foods derived from animals, explaining that the cherries, for example, contain up to 714 units of antioxidants, while salmon Contains only three, but the food category that contains the greatest amount of antioxidants are herbs and spices, which is why they form part of daily diets based on plants, where they tend to be rich in antioxidants on their own, Spices make the dishes you eat healthier.