• Oily fish: Salmon, mackerel and sardines (to name a few) contain omega-3 fatty acids [unsaturated fatty acids = very good], which discourage blood clotting and may help prevent strokes.

• Red wine: Alcohol dilates the blood vessels, and even a small amount per week has been shown to reduce the risk for strokes. Five to six 3/4-ounce glasses of red wine per week lower the risk of heart disease, probably due to its alcohol content but also because it contains phytochemicals called flavonoids, which are believed to prevent cholesterol from oxidizing and endangering your arteries.

• Strawberries, currants, citrus fruits, red bell peppers and watercress: Vitamin C is the body's most important antioxidant. It also regenerates oxidized vitamin E in the body, which means it increases vitamin E's benefits even after it's initially spent.

• Onions, garlic, chili peppers, ginger, pineapple and tea: These foods may reduce the risk for strokes by discouraging blood clotting. Onions, garlic, and chili peppers also cause blood vessels to dilate, which further reduces that risk

• Scientists have ranked blueberries as the number one in health promoting antioxidants