Eating foods that contain vitamin C may reduce the risk of the most common type of hemorrhagic stroke, says a new study. Vitamin C is found in fruits and vegetables such as oranges, papaya, peppers, broccoli and strawberries. Hemorrhagic stroke is less common than ischemic stroke, but is more often deadly. The study involved 65 people who had experienced an intra-cerebral hemorrhagic stroke, or a blood vessel rupture inside the brain. They were compared to 65 healthy people. Participants were tested for the levels of vitamin C in their blood. 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 of the vitamin. On average, the people who had a stroke had depleted levels of vitamin C, while those who had not had a stroke 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 study author Stéphane Vannier with Pontchaillou University Hospital in Rennes, France. Vannier added that vitamin C appeared to have other benefits like creating collagen, a protein found in bones, skin and tissues. Vitamin C deficiency has also been linked to heart disease. The study is scheduled to be presented at the American Academy of Neurology's 66th Annual Meeting in Philadelphia April 26. Related Reads: Tomato pill could ward off heart attacks, stroke
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