Foods and diet full of vitamin C may reduce your risk of the most common type of hemorrhagic stroke as it has been come in light in the latest findings. Vitamin C, which is found in fruits and vegetables such as oranges, papaya, peppers, broccoli and strawberries, can be beneficial in such a situation.
According to sources, 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.
The study was conducted by the Stéphane Vannier with Pontchaillou University Hospital in Rennes, France.
According to study, as the 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.
(With inputs from IANS)
|
|
Comments:
