脑卒中(以下简称“卒中”)是近年来国人第一死亡原因。据最新统计,我国每年新发脑卒中300多万人,约有180万人死亡。目前研究发现,下面这四种食物对卒中有预防作用。大蒜近年大量实验研究和临床试验发现,大蒜具有抗血小板凝聚、降低血液黏稠度、扩张血管等作用,从而可在一定程度上预防卒中。这是因为它含有蒜氨酸和蒜酶这两种物质,遇空气后会结合产生大蒜素,从而发挥上述作用。但它遇热时会很 Stroke (hereinafter referred to as “stroke”) is the first cause of death in recent years in China. According to the latest statistics, there are more than 3 million new strokes and about 1.8 million deaths each year in our country. The current study found that the following four kinds of food have a preventive effect on stroke. In recent years, a large number of garlic experimental studies and clinical trials found that garlic has anti-platelet aggregation, reduce blood viscosity, dilate blood vessels and other effects, which can be to a certain extent, prevention of stroke. This is because it contains alliin and garlic enzyme these two substances, in the air will combine to produce allicin, which play the role. But it will be very hot