The nutritionist explained how seeds reduce the likelihood of a stroke.

      On August 13, 2026, at 12:41 PM, Society Regular consumption of sunflower seeds in moderate amounts may reduce the risk of stroke due to their magnesium, omega-6, and vitamin E content, said nutritionist Elena Solomatina in an interview with the publication "Abzats." Although seeds are not a medicinal product and are high in calories, with the right approach and a balanced diet, they can become an effective means of stroke prevention. Adults should eat a small handful of raw, slightly dried seeds. It is important to choose fresh seeds, as over time they can develop mold and begin to rot. Omega-6 found in sunflower seeds plays a key role in maintaining vascular health. It helps regulate the level of chronic inflammation, which is important for preventing atherosclerosis. Infections can damage the endothelium of blood vessels, contributing to the development of atherosclerotic plaques. These plaques can oxidize and lead to strokes. Omega-6 helps support the immune system and prevent such damage. Vitamin E in sunflower seeds has powerful antioxidant properties, protecting cells from damage and oxidative stress. It also supports endothelial health, which is important for normal blood circulation. In combination with omega-6, vitamin E promotes cell youthfulness and protects against hypoxia. Magnesium found in the seeds helps dilate blood vessels, preventing high blood pressure and ensuring normal blood flow. This is especially important for preventing strokes related to circulation disorders. Earlier, residents of Nizhny Novgorod were reminded of the actions to take if a stroke is suspected. NIA "Nizhny Novgorod" has channels on Telegram and MAX. Subscribe to stay updated on major events, exclusive materials, and timely information. Copyright © 1999—2025 NIA "Nizhny Novgorod." When reprinting, a hyperlink to NIA "Nizhny Novgorod" is mandatory. This resource may contain materials 18+