6 Foods That Help Prevent Heart Attack

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When a heart attack happens, the heart muscle which had lost blood supply suffers damage. The level of muscle injury depends on the size of the area that was supplied by the blocked blood vessel; plus the time between the treatment and damage.


Avocados are loaded with monounsaturated fats, potassium, and carnitine. They are low in sodium (which raises blood pressure). Eating avocados would lower your blood pressure, and “bad” LDL cholesterol levels.


Tomatoes are rich in carotenoid antioxidants like lycopene, vitamin E, and beta carotene. These compounds are effective in helping lower blood pressure; slow the progression of atherosclerosis; and improve blood flow.


Watermelon is a high-fiber fruit with low calories. A study by The Florida State University has shown that eating watermelon can help combat prehypertension. According to the study, watermelon can slow; or hinder the increase in aortic blood pressure.


Fish like mackerel, salmon, and trout are full of omega-3 fatty acids. These fatty acids improve your blood circulation. When you eat fish regularly the Omega-3 keeps your arteries unclogged; and steady your blood pressure. A diet rich in fish has been proven in research to lower your risk of atherosclerosis; arrhythmia (an irregular heartbeat); and heart attack.

Green Tea

Green tea has positive health effects on the heart; and is linked to decreasing cardiovascular risk. A study revealed that green tea promotes the endothelial function of your circulatory system. (Endothelial cells release substances that control vascular contraction and relaxation of the blood vessels; as well as enzymes which control blood clotting).

Because if an endothelial dysfunction occurs; then atherosclerosis follows (a thickening and hardening of the arterial walls, which could potentially cause a stroke or heart attack).


Onion is packed with quercetin, a powerful antioxidant flavonoid which lowers the risk of cardiovascular diseases; and increases blood flow. A study has proven that regular consumption of allium vegetables (such as onions and garlics) gave a 64% reduction of cardiovascular disease.

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