Vitamin C Reduces Risk of Stroke

According to the recent study conducted by the American Academy of Neurology including food products persisting Vitamin C might reduces risk of hemorrhagic stroke. Vitamin C found in abundant in fruits like papaya, orange, strawberries and broccoli. Hemorrhagic stroke is kind of stroke which commonly result in death. The study was carried over 65 patients who were commonly suffering from intracerebral stroke or obstruction in blood vessels of brain. These patients were compared with 65 normal people. The classification of patients was carried out on the basis of Vitamin C level present in their body. On an average 41 percents of participants have normal level of vitamin in their body? 45 percent people have worn out level of vitamin C in their body and rest 14 percent parturient was lacking this vitamin in their body. Stroke commonly occurs to those people who have worn-out level of Vitamin C in their body in comparison to those who had never been in this state had enough level of this vitamin in their body. "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 lead author Stéphane Vannier, MD at Pontchaillou University France.