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Antioxidants absorbed from a diet high in fresh fruit and vegetables, in particular, berries, spinach and spirulina, improves patient outcome after a stroke. The antioxidants act to decrease nerve death and damage when they are starved of oxygen and nutrients due to an ischemic event.
Source: summary of medical news story as reported by New Kerala
About: Effects of stroke decreased with antioxidants
Date: 3 July 2005
Source: New Kerala
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