Vitamin C May Reduce Stroke Risk

According to a study published by the American Academy of Neurology, eating foods that contain vitamin C may reduce the risk of the most common type of hemorrhagic stroke. Hemorrhagic stroke, although less common than ischemic stroke, is often more deadly. The study involved 65 people who had experienced an intracerebral hemorrhagic stroke, or a blood vessel rupture inside the brain, and were then compared to 65 healthy volunteers. All participants were tested for vitamin C levels in their blood, with 45 percent showing depleted levels. On average, people who had suffered a stroke had depleted levels, while those who had not showed normal levels of the vitamin. The results from the study show that vitamin C deficiency could be considered a risk factor for this severe type of stroke, although more research is needed to determine specifically how vitamin C helps to reduce the risk.  To read more about this study, click here.