Foods that Reduce Stroke Damage

Blueberries, spinach and spirulina (a type of green algae) may reduce stroke damage. These foods have high levels of antioxidants that help neutralize damaging free radicals.

Recent study: Rats that were fed diets enriched with these foods for one month prior to an induced stroke had only half as much brain damage as rats that were not fed these foods.

This study suggests that including these foods -one cup of blueberries, a big spinach salad or a few teaspoons of spirulina powder-in your daily diet may make a difference in the severity of a stroke.