Consumption of Vitamin C may Reduce Risk of Hemorrhagic Stroke

Consumption of Vitamin C may Reduce Risk of Hemorrhagic Stroke

A recent research carried out by a team of researchers at Pontchaillou University has concluded that consumption of vitamin C in fruits and vegetables may be associated with reduced risk of hemorrhagic stroke.

Consumption of vitamin C from foods and fruits like oranges, peppers and broccoli is said to be beneficial in controlling the risk of such severe strokes. An experiment was carried out in which 65 healthy individuals and 65 individuals who had suffered hemorrhagic stroke, were present.

Blood tests were carried out on them. Results unveiled that 41% of the participants had normal levels, 45% had reduced levels and 14% had very low levels of vitamin C. Those who had strokes were the ones that had lower levels of vitamin C.

On the other hand, those who had not suffered a stroke were the ones that had normal levels of the vitamin. "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 Dr. Stéphane Vannier, study author.

Researchers said adult men should get 90 milligrams of vitamin C every day and adult women are recommended to get 75 milligrams of vitamin C a day.

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