Total Antioxidant Capacity of Diet and Risk of Stroke: A Population-Based Prospective Cohort of Women

Consumption of antioxidant-rich foods may reduce the risk of stroke by inhibition of oxidative stress and inflammation. Total antioxidant capacity (TAC) takes into account all antioxidants and the synergistic effects between them. We examined the association between dietary TAC and stroke incidence...

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Veröffentlicht in:	Stroke (1970) 2012-02, Vol.43 (2), p.335-340
Hauptverfasser:	RAUTIAINEN, Susanne, LARSSON, Susanna, VIRTAMO, Jarmo, WOLK, Alicja
Format:	Artikel
Sprache:	eng
Schlagworte:	Age Factors Aged antioxidants Antioxidants - analysis Biological and medical sciences Cardiovascular Diseases - epidemiology Cerebral Infarction - complications Cerebral Infarction - epidemiology Cohort Studies Diet Diet Surveys Feeding Behavior Female Follow-Up Studies Headache. Facial pains. Syncopes. Epilepsia. Intracranial hypertension. Brain oedema. Cerebral palsy Humans Intracranial Hemorrhages - complications Intracranial Hemorrhages - epidemiology Medical sciences Medicin och hälsovetenskap Middle Aged Nervous system (semeiology, syndromes) Neurology Prospective Studies stroke Stroke - epidemiology Stroke - etiology Sweden - epidemiology Vascular diseases and vascular malformations of the nervous system
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