Stroke leads to significant neuronal death and long-term neurological disability due to synergistic pathogenic mechanisms. Stroke induces a change in eating habits and in many cases, leads to undernutrition that aggravates the post-stroke pathology. Proper nutritional regimen remains a major strategy to control the modifiable risk factors for cardiovascular and cerebrovascular diseases including stroke. Studies indicate that nutraceuticals (isolated and concentrated form of high-potency natural bioactive substances present in dietary nutritional components) can act as prophylactic as well as adjuvant therapeutic agents to prevent stroke risk, to promote ischemic tolerance and to reduce post-stroke consequences. Nutraceuticals are also thought to regulate blood pressure, delay neurodegeneration and improve overall vascular health. Nutraceuticals potentially mediate these effects by their powerful antioxidant and anti-inflammatory properties. This review discusses the studies that have highlighted the translational potential of nutraceuticals as stroke therapies.

由于协同致病机制，中风导致显着的神经元死亡和长期神经功能障碍。中风会引起饮食习惯的改变，并且在许多情况下会导致营养不良，从而加剧中风后的病理状况。适当的营养方案仍然是控制包括中风在内的心脑血管疾病的可改变危险因素的主要策略。研究表明，营养食品（存在于膳食营养成分中的高效天然生物活性物质的分离和浓缩形式）可以作为预防和辅助治疗剂来预防中风风险、促进缺血耐受性和减少中风后后果。营养食品还被认为可以调节血压、延缓神经变性和改善整体血管健康。营养食品可能通过其强大的抗氧化和抗炎特性来调节这些作用。本综述讨论了强调营养保健品作为中风疗法的转化潜力的研究。