Consumption of Fruit and Vegetables can Minimize Stroke Risk

An apple a day keeps the doctor away! Never heard it? This is not just any expression. Therefore, the consumption of vegetables and fruits can indeed keep the doctor away. In fact you can fight stroke with consumption of both.

Stroke is a vascular disease of the brain which can lead to decreased blood circulation, causing the death of brain cells. The disease is divided into two types according to the process, namely hemorrhagic stroke and ischemic stroke.

Hemorrhagic strokes occur when the blood pressure is too high conditions cause bleeding in the brain. Meanwhile, ischemic stroke can occur when blockage in the blood vessels of the brain.

Several studies have found an association between fruit and vegetable consumption with the risk of stroke. Consumption of one serving of fruit may reduce the risk of stroke by 11%.

Meanwhile, people who consume five servings of vegetables and fruits have a stroke risk 25% lower than those who ate three servings of vegetables and fruit.

Some experts say that green vegetables, citrus fruits, apples, and pears are the kinds of vegetables and fruits that have a protective effect on stroke. Could be this because all fruits and vegetables are rich in vitamins, minerals, antioxidants and fiber.

Then how fruits and vegetables against stroke? Eating plenty of fruits and vegetables can lower blood pressure is one of the causes of stroke. Besides the content contained vegetables and fruit is believed to lower cholesterol levels, reducing the risk of deep vein thrombosis due to fat.

The benefits of fruits and vegetables has been shown to minimize the risk of stroke. It is therefore recommended not to forget to include both in your daily menu, yes. Additionally diligent exercise can make the body become fitter.