Carotenoids May Reduce Stroke Risk

The carotenoids alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and lycopene are known for their antioxidant support. Research conducted only a few years prior to January 2006 reports that carotenoids may reduce the risk of ischemic stroke (caused by a blood vessel blockage in the brain).

The study, published in the journal Stroke (2004, vol. 35, no. 7), identified the nutrients found in fruits and vegetables associated with a lower incidence of stroke. Researchers at the Harvard School of Public Health compared the data of 297 physicians who had experienced ischemic stroke during the follow-up period of the 13-year Physicians' Health Study, with paired controls, matched for age and smoking status. Nutrient intake and blood samples were obtained from the participants and analyzed for carotenoids (alpha- and beta-carotene, beta-cryptoxanthin, lutein, and lycopene), retinol, and alpha- and gamma-tocopherol.

Analysis of the data found that alpha-carotene, beta-carotene and lycopene plasma levels were inversely associated with the risk of stroke. Researchers reported that participants with alpha-carotene, beta-carotene and lycopene concentration values in the highest quintile were 39-41 percent less likely to have an ischemic stroke, compared to those participants with levels in the lowest quintile. Beta-cryptoxanthin had a smaller association and no association was found for lutein, retinol and tocopherols.

"Our data suggest that higher plasma levels of carotenoids, as markers of fruit and vegetable intake, are inversely related to risk of ischemic stroke and provide support for recommendations to consume fruits and vegetables regularly," the study authors conclude.