Consume Carrot to Prevent Stroke Attack

Prevent Stroke Attack

Benefits Carrot

Stroke attack to anyone regardless of age. Although the disease is often dominated by older men, but the facts show, many people die young because of having a stroke.

Stroke
Stroke is a disorder of brain function caused by blood flow to the brain disorder. As a result of nutrients and oxygen required is not met with a good brain. The cause of stroke can be caused by blockages in blood vessels and the presence of a ruptured blood vessel. Stroke suffered by older men due to the aging process that causes blood vessels to harden and narrow, and the fats that clog arteries.
While the causes of stroke at the age of adolescence and productivity (15 to 40 years) due to stress, drug abuse, alcohol, heredity and an unhealthy lifestyle.
Stroke is one of the largest causes of death, the disease is often associated with limb paralysis which attacks suddenly and impairment of consciousness. Subtle symptoms of a stroke instead of less alert, such as memory impairment, emotional disturbance, behavior disorders. Whereas early detection of stroke symptoms is the main thing.
Many ways people do to avoid this disease, one of the easiest and cheap ways is to consume carrot.
Carrots
Carrots have very high contain of Vitamin A, in addition to having other elements such as calories, protein, fat, carbohydrate, calcium, and iron. Carrots include plants that were planted throughout the year, especially in mountainous areas that have cold temperatures and damp, and plants can grow in all seasons.
Benefit carrots in Stroke
So far, people familiar with the carrot is only for the eyes because the amount of vitamin A which is very high. It turns out that this plant has even greater efficacy. Vegetables are known as rabbits favorite food of this fact can prevent a stroke. People who suffered a stroke, if a lot of vitamin A, will have fewer neurological damage (nerve) and have a chance to heal. This is because when the brain does not get oxygen for how long, as in stroke, the cells began to experience malfunctions (interference function) which causes a chain of events reached its peak when the nerve cells of oxidative damage and the condition can be muted if there is a lot of blood vitamin A.
A research shows that eating carrots at least five times a week can reduce the risk of stroke by 68 percent when compared with those eating carrots only once a month.
Antistroke properties are also caused because the activity of beta-carotene in preventing the occurrence or accumulation of cholesterol plaques in blood vessels. Beta carotene is the most active pigments when compared with the alpha and gamma carotene. Beta carotene is usually better known as provitamin A that will be the vitamin A in the small intestine wall.
Nobody wants to have a stroke, and no one wants to die young. Prevention is better than cure, learn to nature, because of the nature we find many benefits. Carrots that we know as vegetables, it can lead us away from death.