Vitamin C reduces risk of stroke.

vitamin cA new study has revealed that Vitamin C, in conjunction with its known health benefits, may reduce the risk of the most common type of hemorrhagic stroke. Hemorrhagic stroke accounts for about 13 percent of stroke cases. It results from a weakened vessel that ruptures and bleeds into the surrounding brain.

Vitamin C is commonly found in fruits and vegetables such as oranges, papaya, peppers, broccoli and strawberries and a deficient level has been associated with a number of health conditions.

This study compared 65 people who had experienced an intracerebral hemorrhagic stroke, or a blood vessel rupture inside the brain with 65 healthy people. The level of vitamin C was tested in the study participants. Forty-one percent of cases had normal levels of vitamin C, 45 percent showed depleted levels of vitamin C and 14 percent were considered deficient.

The findings revealed that people who had a stroke had depleted levels of vitamin C, while those who had not had a stroke had normal levels.

“Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressure, drinking alcohol and being overweight in our study,” said study author Stéphane Vannier, MD, with Pontchaillou University Hospital in Rennes, France. “More research is needed to explore specifically how vitamin C may help to reduce stroke risk. For example, the vitamin may regulate blood pressure.”


American Academy of Neurology (AAN). “Can citrus ward off your risk of stroke?.” ScienceDaily.

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