Stroke is a medical condition characterized by the death of brain cells as a result of inadequate of oxygen-rich blood flow.
A stroke is a medical emergency. Early intervention in most cases can minimize brain damage and potential complications.
Each year, approximately 795,000 people suffer a stroke and recurrent stroke. Most cases of stroke are associated with adults over the age of 65.
The root has been used in traditional and Chinese medicine for the treatment of dyspepsia, gastroparesis, constipation, edema, difficult urination, colic, etc.
With an aim to find a natural whole food for reducing the risk of stroke researchers examined the effects of ginger in the risk of stroke.
Three candidates from the ginger family identified based on the prediction models in the study were compared to those of the control inhibitor L-454560.
Genetic polymorphisms of PDE4D (T83C, C87T, and C45T) gene is associated with increased risk of ischemic stroke (IS).
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma ISSN 0975-6299.
(1) In silico pharmacology suggests ginger extracts may reduce stroke risks by Chang TT1, Chen KC, Chang KW, Chen HY, Tsai FJ, Sun MF, Chen CY. (PubMed)
(2) Traditional Chinese medicine, a solution for reducing dual stroke risk factors at once? by Chen KC1, Chang KW, Chen HY, Chen CY. (PubMed)
(3) Stroke, food groups, and dietary patterns: a systematic review by Sherzai A1, Heim LT, Boothby C, Sherzai AD. (PubMed)