[Role of antioxidants and other micronutrients in stroke prevention]

Introduction: stroke is a medical emergency caused by a disruption of cerebral blood flow (as a consequence of obstruction or hemorrhage) that temporarily or permanently alters the function of a specific brain region. Currently, scientific evidence highlights oxidative stress as a critical mediator in the pathophysiology of stroke, with an inverse association between dietary antioxidant capacity and stroke risk. Objective: to understand the role of antioxidants and other micronutrients in stroke prevention. Methods: literature review of the scientific literature related to the topic. Results: adequate intake and serum levels of antioxidant micronutrients (selenium, zinc, vitamins C, A, and E), as well as other micronutrients such as calcium, vitamins B1, B6, and B9, show a protective effect against stroke by reducing its incidence. Regarding micronutrient supplementation, vitamin B9 supplements are effective in the primary prevention of stroke, particularly in areas without food fortification. Conclusions: adequate nutritional status with respect to antioxidants and other micronutrients such as vitamins B1, B6, B9, and calcium is essential for reducing stroke risk and may be useful in stroke prevention strategies.