Vitamin C now suggests preventing strokes

Oranges may not just get rid of the common cold anymore. New studies suggest that eating oranges – or any fruit that contains vitamin C – could reduce the risk of hemorrhagic strokes.

The American Academy of Neurology released a statement revealing that hemorrhagic strokes are the most common types of strokes but luckily adding more vitamin C to our diets could prevent them.

The Center for Disease Control and Prevention says that these kinds of strokes occur when an artery in the brain leaks or ruptures. The leaking blood puts too much pressure on the brain cells and causes damage to them.

There are two types of these kinds of strokes – intracerebral hemorrhage and subarachnoid hemorrhage.

However, if you don’t like the citrus taste of any orange there are other options. whfoods.orgposts that papaya, bell peppers, broccoli, brussel sprouts, strawberries, pineapple, kiwi, cantaloupe and cauliflower all have high amounts of the vitamin.

Stéphane Vannier, MD, with Pontchaillou University Hospital in Rennes, France, who participated in the study said, “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.”

She continued, “More research is needed to explore specifically how vitamin C may help to reduce stroke risk. For example, the vitamin may regulate blood pressure.

Photo Courtesy of WikiMedia Commons

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