Effects and Mechanisms of Dietary Natural Products on Ischemic Stroke: An Updated Review

Ischemic stroke ranks among the primary contributors to mortality and prolonged disability globally, representing a significant public health challenge. Some clinical drugs for the treatment of ischemic stroke have significant side effects. Therefore, exploring effective therapeutic strategies is crucial. Some dietary natural products, such as fruits, vegetables, teas, herbs, nuts, probiotics and prebiotics, exert potential neuroprotective effects on ischemic stroke. The underlying mechanisms of action include suppressing oxidative stress, inhibiting inflammation, alleviating excitotoxicity, promoting angiogenesis, protecting blood-brain barrier, regulating gut microbiota, attenuating apoptosis, inhibiting autophagy, suppressing platelet aggregation and thrombosis, and improving mitochondrial function. This review mainly summarizes recent advancements in the potential therapeutic effects and mechanisms of dietary natural products on ischemic stroke. Additionally, it highlights future research directions, including the synergistic effects of combining dietary natural products, as well as the incorporation of nanotechnology to enhance bioavailability and targeted delivery. Overall, this review provides a useful reference for the application of dietary natural products in the prevention and management of ischemic stroke.