Carotenoids as Potential Antioxidant Agents in Stroke Prevention: A Systematic Review.

​Frequent consumers of foods packed with carotenoids may have a low tendency of developing stroke and other cardiovascular disorders.

This study examined the role consistent consumption of carotenoids play in the prevention of stroke. Researchers reviewed a 17-year old data from 2000 – 2017 obtained from studies that analyzed the effect of high intake of carotenoids, such as lutein, zeaxanthin, alpha-carotene, beta-carotene, lycopene, and astaxanthin, on the risk of developing stroke and other adverse cardiovascular events.

Researchers observed that individuals who habitually consumed foods that are rich in lutein, zeaxanthin, alpha-carotene, beta-carotene, lycopene, and astaxanthin had less chances of suffering stroke and other adverse cardiovascular events. The results of this study support recommendations that encourage regular intake of foods high in carotenoids in the diet in order to reduce an individual's susceptibility to stroke and other cardiovascular disorders.

Research Summary Information

  • 2017
  • Bahonar A, Saadatnia M1, Khorvash F, Maracy M, Khosravi A.
  • Isfahan Neurosciences Research Center, Alzahra Hospital, Isfahan University of Medical Sciences, Isfahan, Iran. Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran. Hypertension Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran.
  • Yes, Free full text of study was found:
  • No source of funding disclosure found
  • No potential conflicts disclosure found
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