Fall health-care fruits and vegetables can prevent strokes. Autumn is a harvest season. Fruits and vegetables are on the market. Fruits and vegetables are rich in nutrients, and eating more fruits and vegetables in the autumn can help prevent strokes. The Xiaowei Health Net Xiaobian will introduce some autumns to everyone. How to prevent the stroke of health fruits and vegetables!
A survey showed that the number of people who eat vegetables and fruits in a day is related to whether he will develop stroke in the future. The report pointed out that the survey was conducted for 13 years and the survey included 250,000 adults. The results showed that people who regularly eat more fruits and vegetables (more than 5 servings a day) were less likely to suffer a stroke than those who ate less fruits and vegetables (less than 3 servings a day).
Why can vegetables and fruits reduce the risk of stroke?
First of all, because it contains a lot of vitamin C. According to research, the level of vitamin C in blood is closely related to stroke. The higher the concentration, the lower the risk of stroke. In addition, vitamin C is also an effective antioxidant that removes free radicals from the body. The increase in free radicals increases the risk of heart disease and stroke.
Second, vegetables and fruits are rich in dietary fiber, which can inhibit the increase of total cholesterol concentration, thereby preventing arteriosclerosis, preventing cardiovascular disease and stroke. A study in the United States shows that daily intake of certain amounts of water-soluble dietary fiber from vegetables and fruits can reduce blood cholesterol by 3%-5%. Based on this understanding, the nationals of developed countries quickly adjusted their dietary structure to eat less meat, sugar, and fat, and eat more fruits and vegetables. Therefore, in recent years, in countries such as Europe and the United States, the mortality rate of cardiovascular and cerebrovascular disease has shown a downward trend.
Third, fresh vegetables and fruits are rich in potassium, magnesium, folic acid and other nutrients. Potassium has a protective effect on the blood vessels and can also play a role in lowering blood pressure. Magnesium also has the effect of preventing cerebrovascular diseases such as lowering cholesterol and dilating blood vessels. Folic acid can convert homocysteine ​​in patients with stroke to methionine and reduce the concentration of cysteine ​​in blood, thereby reducing the risk of coronary heart disease and stroke. In addition, many fruits and vegetables contain oligosaccharides, which can reduce blood flow agglutination and prevent stroke.
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