Foods that may reduce brain damage from stroke include blueberries, spinach and spirulina, a type of green algae. These foods have high levels of antioxidants that help neutralize damaging free radicals.

Recent study: Rats that were fed diets enriched with these foods for one month prior to inducing a stroke had only half as much brain damage as rats that were not fed these foods. This study suggests that including these foods—one cup of blueberries, a big spinach salad or a few teaspoons of spirulina powder—in your daily diet may make a difference in the severity of a stroke.

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