A healthy diet may just be the key to keeping strokes at bay. WebMD reports that women in a new study who ate an antioxidant-rich diet significantly cut their stroke risk, particularly for those without a history of CVD.

The prospective study found that women with no history of CVD who consumed the highest amount of antioxidants in foods such as fruit, vegetables, tea, whole grains, and chocolate had 17% fewer strokes than those who ate the least amount. Among women with a history of CVD, those who consumed the most antioxidants had 45% fewer hemorrhagic strokes.

The findings of the study were published in the online journal Stroke.