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Oxidative Medicine and Cellular Longevity
Volume 2017 (2017), Article ID 7467962, 10 pages
Review Article

Dietary Polyphenols in the Prevention of Stroke

1Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Science, University of Barcelona, Barcelona, Spain
2CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
3AZTI Tecnalia Food Research Division, Derio, Bizkaia, Spain
4INRA, UMR1083 Sciences pour l’œnologie, 2 Place Viala, 34060 Montpellier Cedex, France

Correspondence should be addressed to A. Vallverdú-Queralt

Received 8 June 2017; Accepted 4 October 2017; Published 24 October 2017

Academic Editor: Manuela Curcio

Copyright © 2017 A. Tressera-Rimbau et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Polyphenols have an important protective role against a number of diseases, such as atherosclerosis, brain dysfunction, stroke, cardiovascular diseases, and cancer. Cardiovascular diseases are the number one cause of death worldwide: more people die annually from cardiovascular diseases than from any other cause. The most important behavioural risk factors of heart disease and stroke are unhealthy diet, physical inactivity, tobacco use, and excess alcohol intake. The dietary consumption of polyphenols has shown to be inversely associated with morbidity and mortality by cardio- and cerebrovascular diseases. It is well-known that the protective effects of polyphenols in vivo depend on the grade how they are extracted from food and on their intestinal absorption, metabolism, and biological action with target tissues. The aim of this review was to summarise the relation between polyphenols of different plant sources and stroke in human intervention studies, animal models, and in vitro studies.