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Re: Strokes!
[Re: Suzanne]
#152358
05/06/13 12:38 AM
05/06/13 12:38 AM
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Posting New Member
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Joined: Apr 2013
Posts: 13
UK
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Thank You very much, I found your post to be enlightening and most helpful.
Kind Regards
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Re: Strokes!
[Re: Augustus]
#156626
09/25/13 10:51 PM
09/25/13 10:51 PM
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B vitamins shown to reduce stroke risk
by Jonathan Benson, staff writer
(NaturalNews) Chinese researchers have uncovered even more convincing evidence to suggest that full-spectrum B vitamins are capable of reducing stroke risk. Published in the journal Neurology, the findings of this new meta-analysis out of Zhengzhou University reveal that supplementing with vitamin B can help naturally lower homocysteine levels in the blood, which in turn helps prevent blood clots from forming.
To arrive at this conclusion, Dr. Xu Yuming and his colleagues compiled and analyzed data from 14 randomized trials involving nearly 55,000 participants. Each of these trials looked at the effects of vitamin B when given to patients in varying doses over the course of at least six months, some with seemingly positive results and others with apparently negative results. The findings of all the studies were then compared and contrasted with one another to identify any inherent patterns.
The primary observed pattern was that B vitamins appear to reduce stroke risk by about seven percent overall, and this is due to the effects of the nutrient class on homocysteine levels. In other words, when homocysteine levels are lowered by B vitamins, the likelihood of atherosclerosis, or the hardening and narrowing of the arteries, is also lowered. And in the process, the risks of stroke, heart attack, blood clot formation and dementia are also diminished.
"Our analysis demonstrated that homocysteine lowering therapy with B vitamin supplementation significantly reduced stroke events," wrote the authors in their conclusion.
Reduce your risk of cardiovascular disease by taking in more food-based B vitamins
Though the authors did not admit to observing any specific reduction in heart attack risk from taking B vitamins, the same mechanistic actions responsible for decreasing stroke risk can also be extrapolated to apply to heart attack risk. Additionally, previous studies have already confirmed that B vitamins provide general benefits that decrease the risk of cardiovascular events, which means that taking them is good for the heart in many respects.
"B vitamins are essential for living," says Katherine Tallmadge, a registered dietician and author of the book Diet Simple, as quoted by CNN. "They produce energy in our cells. They are water-soluble vitamins, which means if you take in too much, they are usually excreted by the kidneys. The exception is B12."
For maximum bioavailability and effectiveness, it is crucial to supplement only with whole food-based, full-spectrum B vitamins rather than the more common synthetic varieties. When regular foods in your diet do not provide enough natural vitamin B, whole food-based B vitamins can bridge the gap and provide therapeutic doses for maximum health benefits.
"Folate [vitamin B9], vitamin B2, and vitamin B12 play key roles in converting homocysteine into methionine, one of the 20 or so building blocks from which the body builds new proteins," explains the Harvard School of Public Health. "Without enough folate, vitamin B6, and vitamin B12, this conversion process becomes inefficient and homocysteine levels increase. In turn, increasing intake of folate, vitamin B6, and vitamin B12 decreases homocysteine levels."
To learn more about B vitamins and how to better incorporate them into your daily routine, check out this awesome write-up by Natural Grocers nutrition reporter Jack Challem:
http://www.naturalgrocers.com
Sources for this article include:
http://www.telegraph.co.uk
http://www.huffingtonpost.com
http://thechart.blogs.cnn.com
http://stroke.ahajournals.org
http://www.hsph.harvard.edu
http://www.naturalgrocers.com
Suzanne
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Re: Strokes!
[Re: Suzanne]
#157175
10/14/13 10:48 PM
10/14/13 10:48 PM
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Prevent Strokes
A recent study found that every 7-gram increase in fiber consumption led to a 7% lower risk of stroke. That's the amount of fiber in a half-cup of cooked beans or two servings of fruit or veggies. Fiber may reduce stroke risk by helping to control blood pressure, cholesterol, and blood sugar. --University of California, Berkeley, Wellness Letter, 7/13.
Suzanne
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Re: Strokes!
[Re: Suzanne]
#162302
02/25/14 12:30 AM
02/25/14 12:30 AM
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Vitamin C can help reduce your risk of a stroke
by J. D. Heyes
(NaturalNews) Vitamin C is a necessary daily supplement for a number of reasons, but new data suggest that it can also cut your chances of suffering a stroke.
A new study that is set to be presented to a conference of experts later in the year indicates that eating foods rich in vitamin C -- oranges, strawberries, peppers, broccoli, papaya, to name a few -- can reduce hemorrhagic stroke risks.
As reported by Medical News Today, stroke is the fourth-leading cause of the death in the United States. The Centers for Disease Control and Prevention note that 795,000 Americans suffer from stroke annually; of that number, 130,000 die.
Doctors point out that there are two main types of stroke, ischemic and hemorrhagic, with the former by far being the most common.
In ischemic strokes, a blockage -- a clot, generally -- in a blood vessel stops the flow of blood from reaching one or more parts of the brain. Hemorrhagic strokes are much more deadly, though more rare; they occur when a weakened blood vessel ruptures, thereby allowing blood to seep into the areas surrounding the brain.
"Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressure, drinking alcohol and being overweight in our study," said study author Dr. Stephane Vannier, of Pontchaillou University Hospital in Rennes, France.
Vannier and a team of researchers compared 65 patients who had experienced a hemorrhagic stroke with 65 others who were healthy and had not suffered the condition. Researchers examined the vitamin C levels in both groups via blood samples. The results: 41 percent of all participants had normal vitamin C levels, 45 percent had depleted levels, and 14 percent had levels so low that they were considered vitamin C-deficient.
On average, the researchers found, participants who had experienced a stroke had depleted vitamin C levels, while those who had not retained normal levels in their blood.
Early results are promising
Thus far, the team's results have not been published in a peer-reviewed journal, but the American Academy of Neurology nonetheless plans to release details of the study to the media in advance of its 66th annual meeting, scheduled at the end of April in Philadelphia. There, additional details will be provided.
Vannier said more research would be needed in order to confirm his findings and to learn how vitamin C actually works to reduce stroke risk. He also said one way it might work is by reducing blood pressure. He also noted that vitamin C had other benefits, such as aiding in the production of collagen, a protein giving structure to skin, tissue and bones.
"If confirmed," Medical News Today reported, "the findings add to a growing body of evidence linking dietary factors to risk of stroke. In a study published in 2012, researchers found that consuming chocolate may lower risk of any stroke. They found men who ate the largest amounts of chocolate had a 17% lower risk of stroke than men who never or very rarely ate it."
As reported earlier by Natural News, vitamin C has many other health benefits:
-- Perhaps the best-known quality of the vitamin is its ability to boost the human immune system. But it is also good as an agent of detoxification [http://www.naturalnews.com].
--In the 19th and 20th centuries, doctors and researchers found that high doses of vitamin C -- like as much 1,000 times today's recommended daily allowances -- can treat a range of conditions and diseases [http://www.naturalnews.com].
--Why do high doses of vitamin C work? Hint: It's the ascorbic acid, say researchers. High-dose vitamin C even reportedly cured Dr. Andrew Saul, PhD, of pneumonia in just three hours (but you should always consult a nutritionist expert before trying such things yourself) [http://www.naturalnews.com].
Sources:
http://www.foxnews.com
http://www.medicalnewstoday.com
http://www.naturalnews.com
http://science.naturalnews.com
Suzanne
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Re: Strokes!
[Re: Suzanne]
#162756
03/02/14 10:56 PM
03/02/14 10:56 PM
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more on Vitamin C...
Vitamin C Could Reduce Risk of Stroke
by Sandeep Godiyal
(NaturalNews) The benefits of vitamin C on the immune system have been well documented for a number of years. Vitamin C is crucial to the overall health of the body in its efforts to fight off infections - both bacterial and viral. Recent research has discovered another advantage to ensuring that levels of vitamin C are at the optimum.
Strokes and vitamin C
Recently, at the American Academy of Neurology's annual meeting, a small French study presented evidence that those people who have normal levels of vitamin C showed a significantly reduced risk for hemorrhagic stroke when compared to those people whose vitamin C levels were deficient or low. Hemorrhagic stroke, while less common than ischemic stroke, is more deadly.
Dr. Stephane Vannier, of Frances' Pontchalilou University Hospital, cited the results of this study as pointing to low levels of vitamin C as a risk factor for strokes of this type. Other risk factors that he pointed out include being overweight, having high blood pressure and drinking excessive amounts of alcohol.
Details of French study are startling
Dr. Vannier, and his colleagues, studied 130 people. Half of those people had not had a stroke while the other half had suffered one. Out of all 130 people, 45 percent had vitamin C levels that were classified as being very low. Another 45 percent of the study participants had levels of vitamin C that were normal. Of those 65 people in the study that had never had a stroke, all of them had normal levels of vitamin C.
Accumulating evidence shows stroke and vitamin C connection
This French study data is still quite new as it has not yet been through the peer review phase. However, it already corroborates some earlier studies that showed similar results. A University of Cambridge study, undertaken in 2008, showed that participants with high vitamin C levels in their blood had a 42 percent reduction in the occurrence of strokes.
Another study, undertaken in 1995 and cited in the British Medical Journal, showed that among elderly people, those with lower levels of vitamin C showed the greatest risk of having a stroke.
Recently, a 20-year research project was completed in Japan. Dr. Tetsuji Yokoyama, an epidemiologist who led the study, stated that his study showed that sufficient levels of vitamin C had positive effects on all types of strokes, including the type that is most common. Of the more than 2,100 participants in the Japanese study, those people who were in the group with the lowest amounts of vitamin C suffered more strokes.
Given all the research that points to the plethora of benefits that are possible with the correct levels of vitamin C, it makes sense to enjoy an extra serving of fruits and vegetables whenever possible. Men need 90 milligrams a day while women should get 75.
Sources for this article include:
http://www.nydailynews.com
http://www.dailymail.co.uk
http://www.huffingtonpost.ca
Suzanne
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Re: Strokes!
[Re: Suzanne]
#163230
03/11/14 12:46 AM
03/11/14 12:46 AM
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Six ways Women Can Reduce Their Risk of Stroke
by J. D. Heyes
(NaturalNews) Studies have shown that women are more at risk of suffering a stroke than men, and for the first time, women and their physicians are now armed with evidence-based guidelines on how best to reduce those risks.
"The take-home here is really about starting prevention earlier," Dr. Cheryl Bushnell, an associate professor at Wake Forest Baptist Medical Center in Winston-Salem, N.C., told National Public Radio. Bushnell is the lead author of the guidelines published recently in Stroke, a journal of the American Heart Association.
"For the most part the focus of our guideline is for women who are thinking about getting pregnant," said Bushnell, who added that that includes women who are actively trying to avoid pregnancy with birth control pills and women who are trying to become pregnant.
"The only controversy for us is that we are recommending blood pressure treatment [with medication] during pregnancy," Bushnell says. "That's something the obstetricians may disagree with."
Dr. Diana Greene-Chandos, M.D., Director of Neuroscience Critical Care and Assistant Professor of Neurosurgery and Neurology at The Ohio State University Wexner Medical Center, added that women should be evaluated a little differently for stroke risk than men.
"Evaluation and management of stroke in women has some nuances that are unique to women. In particular, a woman may present with sudden pain in her face and limb, sudden nausea or sudden hiccups rather than the more common stroke symptoms seen in both sexes," she told Natural News. "When evaluating a woman, particular attention needs to be paid to her headache history; whether she is pregnant, on oral contraceptives or on hormone replacement therapy; and if she has a history of autoimmune diseases such a lupus."
How to reduce women's risk of stroke
There are several ways that women can mitigate their risk of stroke, experts say. Michale J. (Mickey) Barber, M.D., an anesthesiologist and academic, as well as an age management expert who works primarily with women on heart disease/stroke prevention, offered the following measures in particular:
-- Control that blood pressure. Like other experts, such as Bushnell, Barber says she believes that keeping blood pressure under control is vital. "Many women tend to ignore or are undertreated for hypertension. The first step in many cases is to improve body composition as a drop in weight of 10 pounds can translate to a drop in systolic BP by 10 mm mercury," she told Natural News.
-- Watch low folate and vitamin B12 levels. "These levels are reflected by high homocysteine levels," she said. "It is common in women over the age of 45 to become less and less efficient at absorbing B-12 from the gut. High levels of homocysteine increase thrombosis (clot), impair microcirculatory function and increase inflammation."
-- Diet is, as always, very important. Barber recommends a diet rich in fruits and vegetables "to provide adequate antioxidants to counter oxidative stress (inflammation)." As reported by Natural News, some of the best antioxidant foods include berries (tropical acai berries rank the highest, followed by blueberries, blackberries, cranberries, raspberries, pomegranates and strawberries); veggies like kale, spinach and broccoli; legumes like black beans and kidney beans; nuts and grains like pecans, walnuts and steel-cut oats; and chocolate (in moderation) [http://www.naturalnews.com].
-- Eat like a Greek. Barber recommends a Mediterranean-style diet consisting of higher intake of olive oil, legumes, unrefined cereals, fruits and vegetables, as well as moderate-to-higher consumption of fish and limited animal fats. Obesity is a huge stroke factor.
-- Exercise. Making time for vigorous physical exercise "like your life depends on it" is vital, says Barber. This is especially true as we age; a sedentary lifestyle is not conducive to a long, productive life.
-- Limit alcohol and stop smoking. Some alcohol -- like red wines -- has been found to be beneficial for the heart, in limited amounts, but there is nothing good that comes from smoking. Besides increasing your risk of cancer, smoking is devastating to your heart and cardiovascular system, and this can be especially true for women.
Some other things that women can do to reduce their risk, Barber said, is to consider a low-dose aspirin per day (after discussing this with your health professional), eliminating toxic stress, increasing your meditation and controlling diabetes or pre-diabetic conditions "with a low glycemic diet and exercise."
Sources:
http://www.npr.org
http://www.naturalnews.com
http://www.cenegenicscarolinas.com
http://science.naturalnews.com
Suzanne
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Re: Strokes!
[Re: Suzanne]
#163594
03/20/14 11:56 PM
03/20/14 11:56 PM
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Excessive Meat Consumption Found to Increase Risk of Stroke
by John Phillip
(NaturalNews) Very few dietary topics spark more controversy than consumption of red meat and risk of diseases ranging from cancer to heart disease and diabetes. Most nutrition scientists indicate a high protein diet is essential to promote vibrant health, aid in weight management and lower the risk from metabolic dysfunction. A rapidly mounting body of research now shows that the type and quantity of protein consumed can raise the risk of stroke in a serving-dependent manner.
Researchers conducting a meta-analysis of six large studies conducted in the US, Japan and Sweden over the past decade published the results of their work in Stroke, the Journal of the American Heart Association. Consumption of red meat, including beef, pork, lamb, ham, hot dogs, sausage, and bacon spike the risk of ischemic stroke, the most common type of stroke event.
Dr. Joanna Kaluza of the Warsaw University of Life Sciences in Poland noted the findings are "of great public health importance because of the widespread consumption of red meat and the high morbidity and mortality associated with stroke." The authors explain that eating red meat did not increase the risk of hemorrhagic stroke.
Processed and factory farmed red meats dramatically raise stroke risk
The meta-analysis included a total of 329,495 participants and resulted in 10,630 cases of stroke. All of the studies statistically adjusted for age, body mass index, and alcohol consumption, as well as smoking, physical activity, diabetes, hypertension, energy intake, and fruit and vegetable consumption. Each daily serving of fresh, red meat increased stroke risk by 11 percent. Similarly, processed meats increased risk by 13 percent. All meat consumption combined increased stroke risk by 12 percent.
In an effort to explain the results, the researchers suggested a few possible mechanisms to explain the findings, including consumption of high levels of saturated fats, which could lead to a greater risk of stroke from higher levels of total cholesterol, LDL cholesterol, and triglycerides. The authors also note that red meat contains a high level of heme iron and theorize that "high doses of iron may lead to oxidative stress, a state with increased peroxidation of lipids, protein modification, and DNA damage."
Excessive consumption of foods high in heme iron lead to the development of many diseases, such as cardiovascular disease, type 2 diabetes, atherosclerosis, neurological disorders, and chronic inflammation. Many research studies fail to account for the type of red meat consumed though, making the false assumption that animals fed fattening grains and injected with growth hormones and antibiotics have the same effect when consumed on human health as grass fed, free range cattle.
Most holistic nutritionists agree that consumption of moderate amounts of red meat fed from certified organic pastures is important for human health. The results of this meta-study confirm that processed meats and factory farmed beef significantly increase risk of stroke in a serving-dependent fashion.
Sources for this article include:
http://stroke.ahajournals.org
http://www.ncbi.nlm.nih.gov/pubmed/22851546
http://www.medpagetoday.com/Cardiology/Strokes/34072
Suzanne
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Re: Strokes!
[Re: Suzanne]
#164601
04/28/14 12:04 AM
04/28/14 12:04 AM
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This bears repeating!
Women Can Reduce Stroke Risk By Eating Citrus Fruits
by Raw Michelle
(NaturalNews) It's no secret that eating a variety of fresh, organic fruits and vegetables offer an array of health benefits from improving mood to lowering cholesterol. Many of them also have the ability to reduce the risk of stroke due to compounds that improve blood flow.
However, newer studies have surfaced showing that citrus fruits in particular can help reduce stroke risk for women. The Journal of the American Heart Association published studies that found that risk of ischemic stroke can be lowered for women who eat certain citrus fruits. Women who consumed oranges and grapefruit in particular were shown to have a 19 percent lowered stroke risk over women who did not consume these kinds of citrus fruits.
The findings were based on a study that involved 14 years of follow-up data across almost 70,000 female nurses. Their food choices were closely examined and it was found that those eating citrus foods had the lowest stroke risk.
Why citrus foods help fight risk of stroke
The reason these specific fruits play a role in reducing stroke risk is due to the fact that they have a subgroup of flavonoids called flavanones.
Flavonoids have long been heralded for their healthful antioxidant abilities. However, the benefit of one particular kind called flavanones is what stood out in the published study since they were said to offer the most protection against stroke. "Flavanones may reduce risk of stroke through several mechanisms, including improving blood vessel health and countering inflammation," according to one study researcher Aedin Cassidy, who is also a professor of nutrition at the University of East Anglia in the United Kingdom.
In addition to offering stroke protection in women, citrus fruits like oranges and grapefruit also contain vitamin C, fiber, folate and potassium which can help with heart protection and give people increased energy levels.
According to the Centers for Disease Control and Prevention (CDC), stroke takes the life of one American every four minutes, on average. About 55,000 more women than men have a strokes annually, and many are not aware of stroke symptoms which include sudden onset of: impaired vision, headache, confusion or numbness typically on just one side of the body.
Sources for this article include:
http://www.cdc.gov/stroke/facts.htm
http://www.naturalnews.com/035387_citrus_fruit_stroke_risk_women.html
http://www.cbsnews.com
http://www.livescience.com/18608-citrus-fruits-stroke-risk.html
http://stroke.ahajournals.org
Suzanne
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Re: Strokes!
[Re: Suzanne]
#165416
05/25/14 11:56 PM
05/25/14 11:56 PM
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Prevent Stroke By Eating Fruits and Veggies
by David Gutierrez, staff writer
(NaturalNews) A diet high in fruits and vegetables may cut the risk of stroke by nearly one-third, according to a study conducted by researchers from the Qingdao Municipal Hospital and the Medical College of Qingdao University in Qingdao, China, and published in the journal Stroke.
"Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population," lead researcher Yan Qu, MD, said. "In particular, a diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fiber requirements without adding substantially to overall energy requirements."
Stroke, which occurs when the blood flow to any part of the brain is obstructed due to a clot or a ruptured blood vessel, is the fourth-leading cause of death in the United States, and one of the major causes of disability (due to brain damage). In China, where the study was conducted, stroke is the foremost cause of death, responsible for 1.7 million fatalities in 2010
Less than half a pound daily cuts risk by a third
While many studies have previously looked into the relationship between diet and stroke risk, results have not been consistent. In order to help resolve this inconsistency, the researchers conducted a meta-analysis of 20 prior studies published over the last 19 years. The analysis included data from 16,981 strokes among 760,629 participants. Six of the studies had been conducted in the United States, eight in Europe and six in China and Japan.
The researchers found that people who ate the most fruits and vegetables were 21 percent less likely to experience a stroke than people who ate the least. Indeed, every extra 200 grams (7 ounces) of daily fruit intake reduced stroke risk by 32 percent, while every extra 200 grams of vegetable intake reduced the risk by 11 percent. The greatest benefit came from consumption of apples, citrus fruits, pears and leafy vegetables.
"The effect of other types of fruit and vegetables on stroke risk still needs to be confirmed," Qu said.
The findings remained significant, even after the researchers adjusted for potential confounding factors including alcohol consumption, blood pressure, body mass index, cholesterol levels, physical activity and smoking. The findings were the same in both men and women, and in participants both younger and older than 55. Fruit and vegetable consumption was found to prevent stroke caused both by blood clots and by bleeding.
Follow dietary recommendations
The findings add further weight to existing dietary recommendations from groups such as the Centers for Disease Control and Prevention and the American Heart Association, which encourage people to consume five servings of fruits and vegetables daily.
Unfortunately, the researchers noted, fruit and vegetable consumption tends to be low globally, particularly in low- to middle-income countries. Indeed, the World Health Organization has estimated that, if every person ate 600 grams (20 ounces) of fruits and vegetables per day, the global stroke rate could drop by 19 percent.
"The findings are consistent with the current knowledge that increasing consumption of fruits and vegetables should be encouraged to prevent stroke," Qu said.
What the study did not do was explain why fruits and vegetables lower the risk of stroke. The benefit might come from specific nutrients contained in particular foods; from the fact that diets high in fruits and vegetables improve overall health, reducing stroke risk factors such as blood pressure, cholesterol and weight; or from some combination of factors.
The study found that people with the lowest stroke risk not only ate lots of fruits and vegetables but also controlled other risk factors such as weight and smoking.
Sources for this article include:
http://www.newsdaily.com
http://newsroom.heart.org
http://science.naturalnews.com
http://science.naturalnews.com
Suzanne
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Re: Strokes!
[Re: Suzanne]
#165589
06/01/14 06:43 PM
06/01/14 06:43 PM
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Fruits, veggies And Vitamin E Combine To Slash Risk Of Stroke And Premature Death
by John Phillip
(NaturalNews) Nutrition researchers have written volumes over the past decade to clearly demonstrate how foods eaten in their natural and unprocessed states, combined with healthy lifestyle choices, can significantly cut the risk of virtually all chronic diseases that lead millions of unsuspecting people to early deaths. Epigenetic studies have shown that our genetic structure is not static and set in stone from birth, but, rather, is positively or negatively influenced by the quality of each calorie we consume, our lifestyle choices and our environment. It comes as no surprise to most health conscious individuals that the regular consumption of fruits and vegetables and certain vitamins can have a profound effect on a person's risk for having a stroke or a decreased lifespan.
Researchers conducting a meta-analysis of 20 studies over the past 19 years have published the results of their findings in the American Heart Association journal Stroke. These findings show that by increasing one's fruit and vegetable intake, one can dramatically lower his incidence of vascular diseases, particularly cardiovascular disease and stroke. The scientists noted that while the occurrence of strokes has declined over the past 40 years in higher income countries due to an increased emphasis on eating more fruits and vegetables, the mortality rates from strokes continue to rise in lower income parts of the world where fresh produce is costly and not readily available.
Fruits and vegetables improve critical metabolic parameters to lower stroke risk
Members of the study team found a 32% decrease in stroke risk for every 200 g of fruits (approximately three to four half-cup servings) and an 11% decrease in stroke risk for every 200 g of vegetables (roughly five servings) consumed daily. Lead study author Dr. Yan Qu noted that "improving diet and lifestyle [are] critical for heart and stroke risk reduction in the general population. In particular, a diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fiber requirements without adding substantially to overall energy requirements." Specifically the meta-analysis concluded that eating fruits and vegetables lowers blood pressure and systemic body inflammation as well as yields improvements to microvascular function, body mass index, cholesterol ratios and oxidative stress.
In an independent study, researchers at The Ohio State University Wexner Medical Center looked to find a natural agent that not only helped treat the damaging effects of a stroke after it had occurred, but could actually help lower the risk of a catastrophic vascular event. Lead investigator Dr. Cameron Rink and his team focused on a specific vitamin E isomer or tocotrienol, which has been associated with a lowered risk of functional decline in Alzheimer's patients. Tocotrienols are known to block cholesterol production in the liver and beneficially alter healthy cholesterol ratios.
Using an animal model for their study, the scientists determined that after ten weeks of vitamin E tocotrienol supplementation, the natural compound stimulated arteriogenesis, an increase in the diameter of existing arteries in response to oxygen demand. This process can prevent brain damage, as it effectively offers a secondary or collateral blood supply. Rink concluded "we think that tocotrienol helps improve the function of collaterals, which would offer someone better protection from an initial or secondary stroke." This research provides yet another compelling reason to include seven to nine combined daily servings of fresh fruits and vegetables to lower the risk of stroke and a host of chronic diseases.
Sources for this article include:
http://www.medicalnewstoday.com/articles/276...
http://stroke.ahajournals.org/content/early/...
http://www.medicalnewstoday.com/articles/276...
http://www.newswise.com/articles/brain-saver...
Suzanne
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Here is the link to this week's Sabbath School Lesson Study and Discussion Material: Click Here
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