After heart disease, stroke is the leading killer throughout the world. That’s why preventing stroke is so important. A recent study found that a diet high in antioxidants may do just that.

High antioxidant consumption through fruits, vegetables, whole grains, tea, and even chocolate was linked to 17% lower stroke risk in healthy women. For women with a history of heart disease, the stroke-preventing benefit of antioxidants was even better: Hemorrhagic stroke risk was cut by 45%. That’s nearly half the risk!

This study looked at antioxidants in foods, not supplements. Earlier studies failed to show this benefit with supplements. But even so, an antioxidant-rich diet did seem to make a difference.

Rautiainen S, Larsson S, Virtamo J, Wolk A. Total antioxidant capacity of diet and risk of stroke: a population-based prospective cohort of women. Stroke. 2011 Dec 1. [Epub ahead of print]