Oxidative Damage, Antioxidants and Stroke

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


Nutritional factors may have an important role to play in incidence and treatment of stroke. Many epidemiological studies report that people who eat a relatively large quantity of fruits, vegetables and grains have a lower risk of death, particularly from cardiovascular disease. Some of these studies consistently revealed an association between increased risk of stroke and low plasma concentrations of antioxidants. There is also strong indirect evidence that free radical production appears to be an important mechanism of brain injury after exposure to ischaemia and reperfusion. The role of free radical formation in the pathogenesis of ischaemic brain damage and the neuroprotective effect of antioxidants are not definitely established and need further studies.

Original languageEnglish
Pages (from-to)87-95
Number of pages9
JournalNutritional Neuroscience
Issue number2
Publication statusPublished - 2000
Externally publishedYes


  • Antioxidants
  • Free radicals
  • Ischaemia
  • Oxidative damage
  • Stroke

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • General Neuroscience
  • Nutrition and Dietetics


Dive into the research topics of 'Oxidative Damage, Antioxidants and Stroke'. Together they form a unique fingerprint.

Cite this