Vitamin C Reduces the Risk of Stroke

Foods rich in vitamin C reduce the risk of hemorrhagic stroke.

It has been proved by Dr. Stéphane Vannier and a group of his colleagues from Pontchaillou University Hospital in Rennes, France.

The study has revealed that vitamin C deficiency should be considered a risk factor for the development of this severe type of stroke, as well as high blood pressure, alcohol and excessive weight.

The researchers compared 65 stroke patients and 65 healthy people. Both groups underwent blood tests to check their levels of vitamin C. Patients who had had a stroke showed low vitamin C levels, in some cases even its deficiency.
At the same time, those who had not had a stroke showed normal vitamin C levels.

It turned out that even a slight deficiency of vitamin C in the body increases the risk of stroke by 40 %.

Good sources of vitamin C – currants, kiwi, lemons, pomegranates, oranges, broccoli, peppers, strawberries, papaya.