Stroke

A diet high in fruits and vegetables lowers risk of cerebrovascular disease and stroke, this was revealed in multiple studies. Public health policy in many countries promote increased dietary intake of antioxidant, vitamin C, beta-carotene, vitamin E, B vitamins (including folate), potassium, calcium, magnesium, vitamin D, fiber, and omega-3 fatty acids to reduce risk of stroke. Noni in conjunction with a healthy diet can provide these vital nutrients.