Women who eat a wide variety of foods rich in antioxidants not only protect themselves against heart disease but also reduce their stroke risk, a new study finds.

This study, published recently in the American Heart Association’s journal Stroke, measured the protective benefits of antioxidant-rich foods in 5,680 women with heart disease and 31,038 women who were heart disease-free.

The researchers found that the women whose diets included the highest amount of antioxidants — mostly from fruits and vegetables, along with smaller amounts of tea, whole grains, and chocolate — had a 17 percent lower stroke risk than those who ate the least amount.

The study also found that women with heart disease had a 45 percent lower risk of hemorrhagic stroke, which is caused when a blood vessel burst in the brain.

We know that foods rich in antioxidants help prevent heart disease; reducing stroke risk is another reason to eat these foods.