Eggs Reduce the Risk of Stroke by 12%

American scientists found that the eggs significantly reduce the risk of stroke. So, if you eat at least one egg a day, you reduce risk to get stroke by 12%.It is possible because egg contains large quantities of antioxidants, which in turn reduce inflammation and lack of oxygen in the blood vessels, which is very important for normal brain function. Also, an egg is an inexhaustible source of protein, which reduces the pressure in the blood vessels, which may prevent infarct by 10%.

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