​Frequent consumers of foods packed with carotenoids may have a low tendency of developing stroke and other cardiovascular disorders.

This study examined the role consistent consumption of carotenoids play in the prevention of stroke. Researchers reviewed a 17-year old data from 2000 – 2017 obtained from studies that analyzed the effect of high intake of carotenoids, such as lutein, zeaxanthin, alpha-carotene, beta-carotene, lycopene, and astaxanthin, on the risk of developing stroke and other adverse cardiovascular events.

Researchers observed that individuals who habitually consumed foods that are rich in lutein, zeaxanthin, alpha-carotene, beta-carotene, lycopene, and astaxanthin had less chances of suffering stroke and other adverse cardiovascular events. The results of this study support recommendations that encourage regular intake of foods high in carotenoids in the diet in order to reduce an individual's susceptibility to stroke and other cardiovascular disorders.