Selection of Diet and Stroke

In order to protect the aging population from stroke, it is crucial to explore methods that may retard or slow the molecular cascade associated with oxidative stress, excitotoxicity, and neuroinflammation. Diet enriched in antioxidant and antiinflammatory agents (curcumin, green tea, and ferulic acid) (Fig. 3.11) may lower the risk of stroke. Many studies indicate that dietary supplementation with fruit or colored vegetable extracts can decrease the age-enhanced vulnerability to oxidative 

Like pleiotropic effects of statins, DHA also produces antiexcitotoxic, antioxidant, anti-inflammatory effects through the generation of its hpid mediators (Table 3.4) (Simopoulos, 2006 Farooqui et al., 2008 Farooqui, 2009b). These lipid mediators include resolvins and neuroprotectins. These metabohtes are very important from stroke therapeutic point of view. They antagonize the effects of 

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