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Women with no history of cardiovascular disease (CVD) who got the most antioxidants in their diet had 17 percent fewer strokes of any kind than women who got the least antioxidants. Among women with a history of CVD, those who got the most antioxidants were 45 percent less likely to have a hemorrhagic stroke compared to women who got the least antioxidants.
Commenting on the findings, doctors said previous studies that had found no link to stroke had measured individual antioxidants, while this study measured total antioxidant capacity (TAC) of all antioxidants in the diet.
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