Kyle J. Norton
Carrots may have a profound and positive effect in reducing the risk of stroke, some scientists suggested.
Stroke is a medical condition caused by reduced blood flow to the brain resulting in cell death due to the blocked artery (ischemic stroke) or the leaking or bursting of a blood vessel (hemorrhagic stroke).
There is a general belief that stroke is an accumulation over a long period of unhealthy diet with red meat and processed meats which are assassinated increased artery-clogging.
Some researchers suggested that an increased intake of fruits and vegetables such as carrots accompanied with good fats such as salmon, tuna, and mackerel may have a substantial effect in reduced inflammation in the arteries and improving blood flow, and decreasing the chance of blood clots.
Sadly, stroke is one of the most common causes of death worldwide.
Carrot, a root vegetable with an orange color is a subspecies of Daucus carota, belongings to the family Apiaceae, native to Asian and Europe.
In the review of literature published to understand more of the role of carotenoids as antioxidants in lowering stroke risk based on observational studies, researchers at the Isfahan University of Medical Sciences conduct a search with some important keywords, including (Carotenoids [MeSH] OR Carotenes [tiab] OR Carotene [tiab] OR "lycopene [Supplementary Concept]" [MeSH] OR lycopene [tiab] OR beta-Carotene [tiab]) AND (stroke [MeSH] OR stroke [tiab] OR "Cerebrovascular Accident" [tiab] OR "Cerebrovascular Apoplexy" [tiab] OR "Brain Vascular Accident" [tiab] OR "Cerebrovascular Stroke" [tiab]) AND ("oxidative stress" [MeSH] OR "oxidative stress"[tiab]).
The results of the searching of papers published between 2000 and 2017 suggested that
* High dietary intake of six main carotenoids (i.e., lycopene, <- and®-carotene, lutein, zeaxanthin, and astaxanthin) was associated with reduced risk of stroke due to their benefits in reduced overexpression of reactive oxygen species.
* Beyond the antioxidant activities in preventing free radicals in the induction of chain reaction, other properties and mechanisms in ameliorated risk of stroke were not identified in studies that satisfied the guideline and criteria.
As a result, there is no surprise that dietary intake of six major carotenoids was promoted as stroke prevention and stroke mortality reduction.
Further in differentiation the benefits of lycopene a bioactive member in carotenoids, researchers found that intake of food containing a high amount of lycopene demonstrates a substantially reduced risk of stroke in compared to nontakers.
According to the assessment of pooled analysis of seven prospective studies, with 116,127 participants and 1,989 cases, frequent consumption of lycopene decreased stroke risk by 19.3%, after adjusting for confounding factors.
However, circulating lycopene was associated with a statistically significant decrease in stroke risk in compared to not dietary lycopene, although both concentrations are inversely associated with stroke risk.
In gender and geographic analysis, researchers also stated that lycopene exerts a strong impact in preventing the onset of stroke, particularly in European, or male gender.
Dr. the lead scientist said, " Duration of follow-up had no effect on the final results. There was no evidence of publication bias" and " Lycopene, especially circulating lycopene, is negatively associated with stroke risk".
Additionally, in the examine the hypothesis of whether low serum levels of lycopene are associated with increased risk of acute coronary events and stroke in middle-aged men previously free of CHD and stroke, researchers launched an investigation of 725 men aged 46-64 years examined in 1991-3 in the Kuopio Ischaemic Heart Disease Risk Factor Study.
By December 1997, out of 725 patients, 41 men were found to have either a fatal or a non-fatal acute coronary event or a stroke.
According to the observation of a Cox's proportional hazard model, after adjusting to examination years, age, systolic blood pressure, and three nutritional factors (serum folate, beta-carotene, and plasma vitamin C), researchers found that all 41 men are in the lowest quarter of serum lycopene levels.
These results once again suggested that daily intake of lycopene-risk foods increases the circulating lycopene and plays an essential role in the prevented risk of atherosclerotic vascular events in middle-aged men previously free of CHD and stroke.
Truly, patients with lower levels of serum lycopene were found to have a 3.3-fold (95 % CI 1.7, 6.4, risk of acute coronary events or stroke in compared with the others.
Taken together, carrot with high amount of bioactive carotenoids, especially lycopene may be considered as a functional food in reduced the prevalent risk of stroke.
People who are at a higher quarter of stroke risk may want to add a portion of carrots into their daily diet as a preventive measure.
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Author Biography
Kyle J. Norton, Master of Nutrients
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.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Carotenoids as Potential Antioxidant Agents in Stroke Prevention: A Systematic Review by Bahonar A1, Saadatnia M1, Khorvash F1, Maracy M2, Khosravi A(PubMed)
(2) Dietary and circulating lycopene and stroke risk: a meta-analysis of prospective studies by Li X1, Xu J2.(PubMed)
(3) Low serum lycopene concentration is associated with an excess incidence of acute coronary events and stroke: the Kuopio Ischaemic Heart Disease Risk Factor Study by Rissanen TH1, Voutilainen S, Nyyssönen K, Lakka TA, Sivenius J, Salonen R, Kaplan GA, Salonen JT. (PubMed)
(4) Healthy eating and stroke(Stroke Foundation)
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